Oh the weather outside is frightful… Ok, it is only October. But the mornings are cool and the idea that snow is around the corner, for us Coloradans, has us excited and ready for tall boots. Oh wait, is that only me? Well I do love me some soup. As a busy entrepreneur and obvious healthy guru – I need easy meals that I can prep and enjoy throughout the week that are full of protein, but NOT full of preservatives and sodium. Also, little known fact about me, I HATE LEFTOVERS unless it is soup. For some reason, that doesn’t count in my book. So a few years ago, my mom found this recipe for “Chicken Flu Buster Stew” in the newspaper (Recipe found here).
So I have taken the broth and base of this recipe and I use it for EVERYTHING! While I love a good potato, Corey is less of a fan so we tried this recipe with sweet potatoes. It was great. You can also pack this soup with as MANY veggies as you like. Throw in some broccoli, maybe some left over asparagus, green beans… you name it this soup can take!
I also love Chicken and Wild Rice (sans the cream) so why not dump in a couple of cups of wild rice for some great fiber and healthy carbs. It made the soup super hardy. Sometimes I just make the recipe without the potato and when I am ready to eat, boil up some egg noodles or protein pasta (heck even gluten free pasta or rice noodles would work) and make a fresh Chicken Noodle Soup!
Do you love Pho (ok, this is not traditional Pho as you buy in the restaurant) but if you need a quick Pho-fix – then throw in some mint, cilantro, sriracha, and a little hoisen. Add in some fresh vermicelli rice noodles and done!
Now, I make this on the stove most of the time. But if you are crunched for time or a busy mama – throw it in the crock…er…”slow cooker”! It will take a little longer, but if you set the chicken to cook overnight you can wake up and have fresh shredded chicken and broth for the day. Can we say “easy Mason Jar lunch” for the office?