Tag Archives: paleo recipes

Midnight Chicken Soup for Two

The other night two things happend 1. I could not sleep and 2. I was craving chicken noodle soup. The struggle is real when there are such few options for quick premade soups. I had some leftover chicken and fresh veggies from the garden and just made stock everything you could need for soup. I mean who doesn’t make soup at midnight when you can’t sleep!

Ingrediants
2 cups chicken stock
2 cups water
3 large carrots sliced
3 celery stalks sliced
2 cloves of garlic minced
1 tbsp of dried onion
1 tbsp butter
1 tsp curry powder (optional I used a little of this to give the broth a nice yellow color)
1 cup shredded chicken
Salt and Pepper to taste

Directions
1. In pot over medium heat melt butter
2. Add in garlic, celery, and carrots and saute till garlic is fragrent (approx 5min)
3. Add in stock, water, dried onion, and curry in with veggies stirring regularly
4. Bring to boil
5. Once boiling add in chicken and reduce to simmer and cook 15-20min
6. Allow to cool a little and salt and pepper to taste
7. ENJOY!

Quick and Easy and quite Delicious!

  

Easy Whole Crock Pot Chicken

I love my crock pot! It’s nice to be able to throw everything together in the morning and come home to a fully cooked meal. One of my all time favorites to make is whole chicken in the crock pot. It serves two purposes: Dinner and then I use the carcass to make stock for soup or other recipes! Tonight I made a rosemary, lemon, and spicy oregano chicken. This year we grew some great herbs so I was able just to pick the oregano and rosemary from the garden! But it is easy to grab fresh herbs from your local farm market or grocery store. No better smell in the kitchen then fresh rosemary! This recipe is simple quick to get prepared and tastes amazing!

Ingrediants
1 Whole chicken gizzards removed (size dependent on how many you have to feed)
3 large sprigs of rosemary
2-3 lemons
3 large sprigs of spicy oregano 
Salt and Pepper to taste
2 cups water

Directions
1. Pat chicken dry salt and pepper all sides of chicken and in the hollow (the inside of the chicken where the gizzards are usually stored)
2. Slice lemons thin slices (not wedges refer to picture)
3. Stuff 1/2-3/4 of a lemon, one full rosemary sprig, and one full oregano sprig in the hollow and close shut with skin flaps or with a little bit of bakers thread if needed
4. Place chicken in crock pot
5. Lay the rest of your lemons on top and on the sides of the chicken
6. Remove the rest of the rosemary and oregano from from the stems and lay on and around chicken
7. Add two cups of water to bottom of crock pot
8. Cook on low 5-7 hours depending how quickly your crock pot cooks (using a pop up timer is helpful) 

This chicken falls right off the bone, this makes it easy to remove bones and pop them back into the crockpot to make stock.