Chicken Pot Pie Soup

After Greg read Plant Paradox, he thought that this way of eating may be beneficial to some of his patients who struggle with health issues that they can't seem to resolve. So, as usual, we decided to try it! This soup is a variation of the soup my sister, Debbi, introduced to me, only this version omits high lectin foods.

What you need:
One large whole chicken (We get our meat at Primal Pastures)
A few sprigs of fresh rosemary
Sea salt
Pepper
For the creamy part of the soup:
One head green cabbage
One head cauliflower
One large rutabaga (or other root veggie)
For the chunky part of the soup:
Ghee
One large onion, chopped
Several carrots, peeled and diced
Several celery stalks, chopped
1 pound of mushrooms, cleaned and cut
1 pound of Brussels sprouts, cleaned and cut into fourths
Several garlic cloves, peeled and minced
Spinach, chard, kale, cleaned and finely chopped
For deliciousness:
Butter

Equipment:
Crock pot
Vita Mix
1 large stock pot
1 very large stock pot


What you do:
Place the chicken in crock pot
Add filtered water to cover chicken
Add rosemary
Add sea salt and pepper
Cook on low for about 8 hours

Remove chicken
Strain liquid broth into large stock pot
Once chicken has cooled, remove skin and place skin in Vita Mix
Take meat off chicken, chop and set aside
Save bones for making bone broth later

In the stock pot with the liquid from the chicken, add:
1 head green cabbage cut into big chunks (I cut the head into 4 pieces)
1 head cauliflower broken into large chunks
1 large root veggie, peeled and cut into large chunks
Some peeled garlic cloves
Bring to a boil, then turn heat down and cook until all the veggies are tender
Set aside to cool a bit

In even larger stock pot, saute onion, carrots, celery, mushrooms and Brussels sprouts in ghee
Add garlic and greens toward the end

When veggie/broth mix cools a bit, use a Pyrex measuring cup to transfer in batches to Vita Mix
Blend in batches (the first batch will include the chicken skin)
Add each batch to the larger stock pot with the chopped veggies cooking
Continue to cook on medium/low for as long as you like (not so long for firmer veggies, longer for soft)
Add  the chopped chicken
Then, add as much butter as you like (I like lots)
 Salt and pepper to taste

Enjoy!

This soup freezer well. I use quart Mason jars. Remember to not fill
all the way to the top, to leave room for expansion when frozen.

Spicy Shredded Chicken

We have been serving this dish in our home for years. Everything goes in the slow cooker in the morning, and it's ready by dinnertime! It is simple, satisfying and delicious!


What you need:
 1 pound boneless, skinless chicken breast
 1 pound boneless, skinless chicken thighs
 2 Tbs. chili powder (more or less depending on how hot you like it)
 1 Tbs. ground cumin
 1 Tbs. dried hot pepper flakes (more or less according to taste)
 1 tsp. dried oregano
 1/2 Tbs. sea salt
 1/2 tsp. black pepper
 1 to 2 cups homemade bone broth

Additional ingredients:
 Shredded raw sharp cheddar cheese
 Diced avocados
 Sour cream
 Homemade salsa (recipe to come)

Equipment:
 Slow cooker

What you do:
 Place chicken in slow cooker
 Add all spices
 Add enough broth to almost cover chicken
 Cook on slow for 6 to 8 hours
 Shred with two forks
 Scoop into bowls and top with grated cheese, salsa, avocado and/or sour cream
 Enjoy!

Roasted Chicken

About twice a week I roast a chicken (mostly for the bones for bone broth). I've tried several methods, but I keep coming back to the simplicity of this one.


What you need:
 1 whole organic chicken
 1/4 to 1/3 cup melted ghee (I melt mine in a stainless steel measuring cup)
 Thyme
 Garlic powder
 Sea salt
 Pepper

 Equipment:
 Large baking dish with lid

What you do:
 Preheat oven to 300º
 Remove anything that is inside chicken
 Rinse chicken and pat dry with several paper towels
 Place chicken in oven-proof pan (one that has a lid)
 Use hands to coat chicken with melted ghee
 Sprinkle entire chicken with thyme, garlic powder, salt and pepper
 Place in oven, covered, for 2 hours
 Remove lid, increase temperature to 350º and cook for additional 30 minutes
 After chicken is cooked, drain off all of the liquid into glass jar. Once the liquid cools, put lid on and    refrigerate for later.
 Enjoy!

Remember to save all of the skin that was not eaten and the bones for making bone broth. Store bones and skin in freezer if not making broth immediately.


Benefits of using organic spices:
Why Consumers are Buying Organic Spices, by Mark Harris
Never Buy Meat, Potatoes or Herbs With This Label on it, by Joseph Mercola, DO