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Hey, Y’all

Welcome to my blog! I hope it inspires you to explore the joys and wonders of cooking clean and nourishing meals.

WHOLE30 IMMUNE-BOOSTING CHICKEN VEGGIE SOUP

WHOLE30 IMMUNE-BOOSTING CHICKEN VEGGIE SOUP

Jonathan and I have been fighting pretty gnarly colds this weekend, so I whipped up a batch of this superfood packed, bone-broth based soup to kick this cold to the curb.

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With vitamin rich ingredients like turmeric, kale, sweet potatoes, carrots, parsley, zucchini, yellow squash, and zucchini noodles + all the healing benefits of bone broth—you’ll be feeling better in no time. Even if you aren’t sick, this soup is nourishing and a great detox.

Did you know that REAL bone broth, like Bonafide Provisions, has so many benefits?

  • Bone broth is rich in calcium, magnesium, iron, vitamins A + K, fatty acids, and zinc. Along with collagen, which produces amino acids.

  • It is a source of gelatin, which breaks down into collagen—helping to protect joints and fight osteoarthritis.

  • It can help reduce inflammation, aid in digestion, and heal the gut.

  • It is a great source of protein and produces glycine, which can aid in sleep.


WHOLE30 IMMUNE-BOOSTING CHICKEN VEGGIE SOUP

Serves: 8-10

Prep Time: 10 minutes

Cooking Time: 40 minutes

* Tip: Buy precut veggies for a faster prep time


Ingredients:

  • 1 tablespoon olive oil

  • 2 tablespoons ghee

  • 1 yellow onion, diced

  • 4 cloves garlic, minced

  • salt and pepper to taste

  • 2 sweet potatoes, diced

  • 3 medium sized carrots, chopped

  • 2 yellow squash, chopped

  • 2 stalks celery, chopped

  • 1 16oz. package CeCe’s Zucchini Veggie Noodles

  • 1 rotisserie chicken, shredded

  • 6 cups bone-broth ( I used Bonafide Provisions)

  • 1/4 cup chopped parsley

  • 2 tsp fresh thyme, + 2 sprigs

  • 1/2 tsp garlic powder

  • 1 tsp turmeric, (or more depending on preference)

  • 1/2 tsp red chili flakes (or to taste)

  • 1/2 tsp oregano

  • 1 tsp salt 

  • 3/4 tsp black pepper 

  • 2 cups kale, chopped

Directions:

  1. Heat the ghee and olive oil in a large pot over medium high heat. Add in the onion and garlic. Season with salt and pepper to taste. Sauté for 2 minutes.

  2. Add in the sweet potatoes and carrots, sauté for 2 more minutes. Now add the squash and celery and continue sauté for another minute.

  3. Add in the zucchini noodles, chicken, and bone broth. Stir until well combined. Now add in the parsley, thyme, garlic powder, turmeric, red chili flakes, oregano, salt and pepper. Stir until well combined. Place a lid over the pot and turn the heat up to high—bring the soup to a boil. Once the soup is boiling, reduce to a simmer and cook for 20 minutes.

  4. After 20 minutes, add/stir in the kale, cooking for an additional 10-20 minutes, or until the sweet potatoes are tender. (mine took 30 minutes)

  5. Serve in a large bowl!

Enjoy XX!

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