Moxie’s Chicken and Vegetable Soup

Moxie’s Chicken and Vegetable Soup

{Whole30 Approved}

Kid Tested 🙂

You’ll Need:

  • 4 medium sized chicken breast, cleaned of fat, and cut into thirds
  • 4-5 carrots, peeled and chopped in rounds
  • 7 stalks of celery, sliced thick
  • 2 turnips, peeled and chopped into 2cm cubes
  • 10-15 cremini mushrooms cut in halves then sliced
  • ½ red onion, chopped
  • 6 zucchini, cut in half then sliced thick
  • Vegetable broth to cover {I make homemade with the scraps of the veggies as I cook, but you can buy low sodium organic chicken or vegetable broth from the store too}
  • 1 can diced tomatoes
  • Olive oil for cooking

 

Method:

Put a stock pot over high heat and lightly coat with olive oil, add the chicken. Sear on each side about 2 minutes, just to add a bit of caramelization for flavor. Remove from pan and set aside.  Add in water or broth to deglaze the pan and pour that liquid into a bowl and set aside {to be added later to the soup because this is full of flavor}

Add in the onion, cook for about 2 minutes, then add the carrots, celery, mushrooms, and turnips- stir continuously for about 10 minutes, adding in a little broth to keep the pan deglazed and the veggies from sticking. Add in the broth, enough to cover all of the vegetables and add in the chicken, and canned diced tomatoes, stir and bring to a boil. Add salt and pepper to taste, and half of the sliced zucchini, then reduce heat to low and cover, let cook on low for an hour {until the chicken falls apart}. Add in the rest of the zucchini, stir and continue to let cook until all of the chicken is shredded.

http://jessposhepny.com/category/whole-30-life/

 

 

 

 

 

 

 

 

 

 

 

 

Serves 8, or makes enough to freeze for lunches and dinner for the week.


Eat Clean, Eat Healthy, & Eat Well.

Moxie’s Whole30 Chicken and Veggie Sauté

It’s definitely an advantage being married to a chef who can order me produce and help me with how long certain things will last after they’re chopped. He does NOT cook healthy though- or at home… But the family certainly eats whatever I cook with no substitutions so that’s helpful.

This chicken sesame sauté with fresh veggies was full of flavor and all Whole 30.
This recipe can be adjusted with more of each of the veggies depending on how you feel, that’s why I love this! Plus I just like to cook with a little bit of this and a little bit of that…
Here’s what’s in it:

You’ll Need: 

  • 2 Rocky Farms Chicken breasts butterflied and then sliced in long slices
  • 3 zucchini cut in half and sliced
  • 5 leaves of Bok Choy chopped
  • 1 red bell pepper chopped
  • 1/2 red onion sliced thick
  • 1 cup of chopped rainbow chard stems
  • 1 bunch cilantro, chopped
  • 1 lemon
  • Sesame oil for cooking
  • Sesame seeds for garnish

Method:

Use sesame oil in a hot cast iron skillet- lightly cook chicken until slightly colored and remove.
Throw in onions, sauté until soft. Add in the bok choy and chard stems, stirring so it doesn’t burn for about 4-5 minutes then add the zucchini and red pepper and cook until zucchini is soft. Add chicken back in stir and cover for a couple of minutes to ensure the chickens cooked.

Squeeze the lemon over and half of the chopped cilantro, season with salt and pepper and mix.

Serve up in a pretty bowl and garnish with sesame seeds and cilantro.

It certainly satisfied my want for an Asian flare cuisine but it’s all healthy.

http://jessposhepny.com/category/whole-30-life/

 

 

 

 

 

 

 

 

 

Eat Clean, Eat Healthy, & Eat Well.