soup

Spicy Ginger-Garlic Chicken & Rice Soup

November 30, 2016 — Leave a comment

I’m thrilled to be back in the recipe development habit. As a spoonie my illness quite literally gets in the way of my activities of daily living every single day and I’ve had to learn how to live each day functionally flared. However, sometimes (like over the last 2 months) the roller coaster stays down and renders me stuck in a perpetual flare for months or weeks on end. When this happens functions like; eating, cooking, thinking, writing, and creativity take a huge hit which is reflected every aspect of my life; including running this blog. 

Fortunately, I am back in the habit and rolling with recipes, writing, and creativity to boot. To celebrate, I’m sharing this simple and effective cold weather soup that will wake you up and invigorate your soul on the coldest of days and most depressing moments.

Spicy Ginger-Garlic Chicken & Rice Soup

Ingredients

  • 1 pre-cooked Rotisserie Chicken, separated and chopped
  • 2 stalks of celery, washed and chopped
  • 1 vegan bouillon cube
  • 1 cup shredded carrot
  • 2 tablespoons minced garlic root
  • 2 teaspoons garlic power
  • 1 teaspoon red pepper flakes
  • 1 cup sliced white mushrooms
  • 1 white onion, thinly sliced
  • ¾ cup green onion, chopped
  • 3 tablespoons minced garlic
  • 3 cups spinach or kale, washed
  • 2 cup pre-cooked brown rice
  • 4 cups vegetable broth
  • 4 cups distilled water
  • salt pepper to taste
  • onion powder to taste

Preparation

  1. Cut chicken off of bone into chunks until the bones are left. Set aside.
  2. In a large stock pot add chicken bones and skin, cover with 3 cups of distilled water and bring to boil then simmer on medium heat.
  3. Peel, wash and chop celery, onions, carrots, mushrooms, and garlic root. Set aside (Note: celery, carrots, and onion are staples in my crisper. Peeling and chopping are fairly easy for me, however for some chronic pain sufferers this step is to much. It may be easier for you to buy your veggies pre-cut, making this recipe even quicker)
  4. Using a strainer, drain chicken stock from the bone into a large bowl. Discard boiled chicken carcass and skin.
  5. Pour the homemade chicken stock into stockpot, add chopped veggies, vegetable broth, bouillon, ginger root, salt pepper and other desired seasonings to taste.
  6. Simmer on med-low heat or until veggies are tender. Add kale, rice, red pepper flakes, onion powder, and garlic powder.
  7. During the he last 30 minutes of cooking add diced chicken.

Recipes for free: Slow cooked white bean, lentil & kale soup

May 21, 2013 — 7 Comments

Someone in one of the recipe sharing Facebook groups that I am part of asked for the recipe to this soup. I paired it with a slice of my “world famous’ gluten free cornbread. The soup itself is vegan but I added pan seared jumbo shrimp the first time I made it. It might also be good with chopped bacon; but it really doesn’t need any meat. Slow cookers are great for the summer; it does most of the work so you don’t have to.

white bean lentil and kale soupSlow Cooker White Bean, Lentil & Kale Soup
Ingredients
2 cups dry great northern beans
1 cup green lentils
1 bunch kale (chopped)
1/2 medium cooking onion (chopped)
4 celery stalks (chopped)
4-5 cups vegetable broth
1 cup water
3 vegetable bouillon cubes
2 tblsp olive oil
2 tblsp or more to taste of:
onion powder, garlic powder, cracked black pepper , onion flakes, salt
4 tbsp apple cider vinegar
dash of brown sugar

  1. Cover 2 cups of great northern beans and 1 cup of green lentils with water so that the water cover beans about two inches.Slow cook for three hours, or until beans are just tender. Meanwhile, finely chop 1/2 medium white onion and about 4 celery stalks and set to these to the side.
  2. After about 3 hours; drain water off beans saving 1 cup of this water. Spoon about 1.5 cups of beans into a blender or processor and puree with  1 cup of the saved water. Add cooked beans and the bean puree back to the slow cooker. Add diced celery and onion.
  3. Add about about 4-5 cups of stock or broth (I use veggie stock) to slow cooker. Add an additional  cup of water.Season broth and beans with 3 veggie bouillon cubes  and 2-3 tbsp of each: onion powder, onion flakes, garlic powder, and celery seeds. Add olive oil and apple cider vinegar.Cover slow cooker and cook on low for another 2.5 hours. Add chopped kale to soup. Cover until kale is tender for another 20 minutes.

 

Recipe Sunday: white bean, lentil & kale soup

January 28, 2013 — 4 Comments

white bean lentil and kale soupThis is the soup that I dreamed up last week. Someone in one of the recipe sharing Facebook groups that I am part of asked for the recipe. I made this up in real time today and wanted to share it on my blog as well. This was served with a side of my “world famous’ gluten free cornbread. The soup itself is vegan but for today I garnished with pan seared jumbo shrimp to add some protein. It might also be good with chopped bacon , but I won’t go that far.

I was quite the warrior this weekend; the bakery was busy and my body is crying. Glad I made soup because from the way I’m feeling now, I most likely won’t be cooking dinner for at least a week. I’m off.

the gluten free chef

Slow Cooker White Bean, Lentil & Kale Soup
Ingredients
2 cups dry great northern beans
1 cup green lentils
1 bunch kale (chopped)
1/2 medium cooking onion (chopped)
4 celery stalks (chopped)
4-5 cups vegetable broth
1 cup water
3 vegetable bouillon cubes
2 tblsp olive oil
2 tblsp or more to taste of:
onion powder, garlic powder, cracked black pepper , onion flakes, salt
4 tbsp apple cider vinegar
dash of brown sugar

Directions

Cover 2 cups of great northern beans and 1 cup of green lentils with water so  that the water cover beans about two inches Slow cook for three hours, or until beans are just tender Meanwhile, finely chop 1/2 medium white onion and about 4 celery stalks, set to the side

After about 3 hours saving about 1 cup of water from the beans and drain the rest. Spoon 1.5 cups of beans and puree with  1 cup of water
Add whole beans and bean puree back to slow cooker. Add diced celery and onion

Then cover veggies with about 4-5 cups of stock or broth (I use veggie stock) any stock will do. Add an additional 1 cup of water
Season broth and beans with  3 veggie bouillon cubes  and 2-3 tblsp of each: onion powder, onion flakes, garlic powder, celery seed
Add olive oil and cider vinegar. Cover slow cooker and cook another  2.5 hours  then add chopped kale to soup. Cover until kale is tender another 30 minutes. Add more seasoning to taste.