One time when I went down to New Orleans to visit my parents, my dad made this epic beef and veggie soup. His was really simple – basically everything thrown in the pot and boiled/cooked down. It was brothy and tasty and I craved it …
Chuck roast chili came about on the first cold day here in Tennessee, when I wanted chili but didn’t have ground beef on hand. It uses the same cut of meat you’d use in a pot roast – but with all of the ingredients and …
Chicken Soup with Rice is the ultimate comfort food – for adults AND babies! This recipe is creamy and full of healthy foods, great for us and for littles. We also read the book Chicken Soup with Rice to Arden on a very regular basis, so this recipe is extra special to us!
See the instagram post here
We’ve all been sick this week (not covid, thankfully!) and all I wanted was a bowl of comfort soup. We weren’t in the mood for classic chicken noodle soup, so I decided to go a different direction and simultaneously pay homage to Arden’s very book. Thus, this chicken soup with rice recipe was created for all of us.
Here’s another great soup recipe from Solid Starts.
Dice the veggies and mince the garlic and ginger. Set aside. Measure out the rest of the ingredients (measurements in recipe card below).
Heat the pot or dutch oven to medium heat and add in the olive oil.
Brown the chicken on all sides (it does not need to be cooked through) and then remove and set aside.
Saute the veggies and garlic until soft – about 5 minutes or so. Sprinkle the flour over the top of the vegetables and stir well.
Slowly add in the broth, stirring well to incorporate the flour and veggies. Add the chicken back in and add the Italian seasoning. Bring to a low boil and then reduce to a simmer and let the chicken cook through – about 30 minutes. Remove and shred and add back in.
While the chicken is cooking in the soup, cook your rice.
Remove baby’s portion and set aside.
Add in the salt and heavy cream and stir well. Adjust salt as needed.
Serve with rice and enjoy!
To save for later: cool soup entirely and store in an airtight container in the fridge for up to 4 days. Store rice separate from the soup.
This lentil and veggie soup for babies and the family is an easy way to make dinner for everyone. It was an instant hit with Arden (6.5 months at the time) and was a hit with the adults too! This is also dairy free for …
This one pot creamy chicken tortellini tomato soup is easy enough to be a weeknight dinner. I’ve been making big pots of soups and stews to eat for dinner with plenty leftovers to freeze some for when the baby gets here, and this is a …
Being from New Orleans, I knew I needed to have a traditional chicken and sausage gumbo on my blog. If you’ve been following for a while, you’ll know I used to follow a low-FODMAP diet. Gumbo is one of my favorite things but it usually includes garlic, onion, and wheat flour – three big no nos on the fodmap list. I made a low-FODMAP version of gumbo but here is a full scale traditional version!
Gumbo is a south Louisiana food that originates in West Africa! Gumbo comes from the African word “ki ngombo” which means okra – the vegetable often used in gumbo for thickening. Personally, I don’t like okra in my gumbo. You’ll find both sides of this opinion in Louisiana. This recipe does not include okra.
Gumbo is NOT gumbo without a roux! A roux is an equal combo of fat and flour – there are different kinds of roux for different kinds of dishes. In traditional chicken and sausage gumbo, we’ll always use a neutral oil (like vegetable or avocado) and all purpose flour. We cook this down, stirring frequently, for a while, sometimes up to an hour, until it’s a dark chocolatey color.
I also like making my own stock using the chicken carcass and some extra vegetables. This will really bring the most in depth and delicious flavor to your gumbo, in my opinion!
See the recipe card below for detailed step by step and measurements!
Another pantry staple meal! I had never made homemade gnocchi and I’m amazed it’s so simple. I followed @pastasocialclub recipe on their website and ate it with this tomato soup I made up on the fly. Gnocchi is made with very minimal ingredients that you …
STOVE TOP, INSTANT POT, AND SLOW COOKER Servings: 6-8 Ingredients: -1 can black beans-1 can Rotel (tomatoes & green chilis)-1 can enchilada sauce -1 cup corn (frozen or fresh)-1 cup bell pepper, diced-2 cups chicken stock, bone broth, or just water-2 chicken breasts-1 tsp cumin-1 …
Servings: about 8
Who doesn’t like chicken noodle soup when they are sick? I always know I am coming down with something if I start craving it. Sometimes I keep this soup stocked in the freezer so I can have it at the ready if I feel a cold coming.
Ingredients:
-2 red bell peppers, diced (OR 1 cup sweet onion, diced, if not low-FODMAP)
-1 cup (about 3 large) carrots, diced
-1 cup (about 4 stalks) celery, diced
-1 inch fresh ginger, minced
-1 tbsp avocado oil
-4 cups chicken or vegetable stock (omit if low-FODMAP or use homemade!)
-4 cups water
-2 cups of noodles of choice, uncooked (gluten free works too)
-3-4 cups shredded cooked chicken (I use rotisserie)*
-2 bay leaves
-Salt and pepper
-1 tsp dried herbs like oregano, thyme, or parsley
-Optional: kale or spinach
*You can use uncooked chicken – but if you do, bring the liquid to a boil and add in the raw chicken before you add the noodles. Cook on a boil for 15-20 minutes, or until the chicken is cooked through and 165 degrees F. Remove, shred, and add back to the soup.
Instructions:
1. Add avocado oil to a large pot and saute the bell peppers (or onion), carrots, and celery on medium-high heat for 4-5 minutes, or until soft and translucent.
2. Add in the stock and/or water and bring to a low boil. Add in the noodles. Once they are cooked (usually 8-10 minutes) add the chicken and the seasonings in.
3. Reduce heat to low and simmer for 30-40 minutes, allowing the flavors to come together.
People often confuse the difference between bison and buffalo and honestly, I’m not even sure if I know the difference! But I do know that their meat can often be found in grocery stores now and they’re often pasture raised and grass-fed animals. Anytime I’m …
