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essiflynn · 4 years

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Cream of chicken and mushroom soup with Thyme from my @gardyntech last night! See recipe 🍲below ⬇️⬇️⬇️ Cream of chicken and mushroom soup (AIP) Three or four chicken breasts Two cans of full fat coconut milk six cloves of garlic 2 cups of Organic Crimini Mushrooms 1 tablespoon of fresh thyme 1/2 cup salted goat butter (omit, if still in first phase of AIP). Salt to taste Cut chicken to bite-size pieces and sauté in the bottom of your pot with 1/4 cup of coconut milk. Add in mushrooms, remaining coconut milk, garlic, butter, thyme and salt . Bring to boil and then simmer on medium low heat for 20 minutes. #essiflynn #essiflynninthekitchen #aiprecipes #aipsoup #aippaleo #aipprotocol #aipdiet #aiplifestyle #aipfood #creamofmushroomsoup #creamofchicken #aipcreamofmushroom #coconutcreamofmushroom #coconutcreamofmushroomsoup #healthylife #healthylifestyle #healthyfood #fallsoup #fallsoupseason #fallsouprecipes #fallsoups🍂🍁 #criminimushrooms #costcomushrooms #cookathome #cookforyourfamily #goodrecipes #nutrientdense #nutrientdensefood #gardyn #gardynreview https://www.instagram.com/p/CG5O0Nch7rv/?igshid=1ehna2r3n35h

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fitwall · 10 years

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5 Must-Try Fall Soups

Warm up this winter with these tasty and healthy Fall soups. From tomato and butternut squash to minestrone and chicken noddle, these classics are full of nutrients and flavor.

Butternut Squash Soup

From Our Small Hours

Ingredients

2 lbs roasted butternut squash

1 tbsp coconut oil

5 cups bone broth (I use chicken)

1 tsp salt (more or less to taste)

1/8 tsp pepper

1/2 tsp cinnamon

1/8 tsp nutmeg

1/4 tsp garlic powder

1 tbsp maple syrup

4 tbsp chicken fat or butter

Instructions

Cut the butternut squash lengthwise, coat inside with coconut oil, place inside-up on a pan and roast in a 400 degree oven for 30 minutes or until soft. Scoop out and set aside.

Heat bone broth in a large pot until boiling. Add butternut squash. Add all of the other ingredients. With an immersion blender, blend soup until it is smooth. If the soup is not thick enough for your liking, add arrowroot powder by the 1/2 tbsp until it thickens, blending well between additions to ensure that you don't use too much.

Minestrone Soup

From Culinary Ginger

Ingredients

2 tablespoons olive oil

1 medium onion, chopped

4 medium carrots, diced

4 celery stalks, chopped

1 medium zucchini, diced

2 garlic cloves, grated

1 cup of kale, chopped

1 sprig of rosemary, finely chopped

5 small or 2 large gold potatoes, peeled and cubed

1-15 ounce can chopped tomatoes

3 1/2 cups beef stock or vegetable stock if you prefer

15 ounces dried cannellini beans, soaked overnight

Parmesan cheese

Instructions

In a large saucepan, heat the olive oil over medium heat.

Add the onions, carrots, celery, zucchini and sauté until the vegetables are softened.

Add the garlic and rosemary, cook for another 2 minutes, stirring so the garlic doesn't burn.

Add the kale, potatoes and chopped tomatoes.

Bring to a simmer and cook until the kale is wilted.

Add the beef stock and beans, bring to a simmer and cook for 40 minutes until the potatoes and beans are tender.

Serve hot with freshly grated Parmesan cheese

* To make this dish quicker, you can use 1-15 ounce can of cannellini beans and only simmer the soup for 15 minutes.

** To add extra flavor, y0u can add a rind of parmesan cheese to the soup while it simmers.

*** If you would like to add pancetta, add 4 ounces, chopped with the onions, carrots, celery and zucchini.

Tomato Soup

From Active.com

Ingredients

2 large cans of peeled tomatoes

1-8 oz. can tomato paste

5 large carrots chopped

1/2 large onion chopped

3 garlic cloves chopped

1 red bell pepper chopped

3 cups water

3 cups veggie or chicken stock

Salt

Pepper

Red pepper flakes

2 tbsp. butter

Optional: 1 chopped jalapeno

Instructions

In a large pot on high/medium heat, melt butter. Add chopped onion, garlic and carrots, and saute until onions are golden brown.

Mix in peeled tomatoes, tomato paste, water and veggie or chicken stock; turn the heat down to medium. Allow soup to cook for 15 minutes. Then add in chopped red pepper and jalape?os (if you dare). Cook for another 20 minutes on medium/low heat.

Next, pour soup into a blender, and blend until smooth. You'll need to do this in batches. Place blended soup in a new large pot. Add salt, pepper and red pepper flakes to taste. Allow soup to simmer on low heat for 15 to 20 minutes.

Cauliflower Chowder

From Damn Delicious

Ingredients

4 slices bacon, diced

2 tablespoons unsalted butter

2 cloves garlic, minced

1 onion, diced

2 carrots, peeled and diced

2 stalks celery, diced

1/4 cup all-purpose flour

4 cups chicken broth

1 cup 2% milk

1 head cauliflower, roughly chopped

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley leaves

Instructions

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate; set aside.

Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3 to 4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until tender, about 3 to 4 minutes.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3 to 4 minutes.

Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12 to 15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with bacon and parsley, if desired.

Chicken Noodle Soup

From Natasha's Kitchen

Instructions

For the Chicken Broth:

2 lb bone-in, skin-on chicken pieces (drum, breast, wing, neck..) I used a whole small rooster

2 bay leaves

1 small onion, halved (or 1/2 medium onion)

2 garlic cloves, pierced

1 tsp dried thyme or 2 sprigs fresh thyme

5 Quarts water

12 to 16 oz egg noodles (keep in mind they expand as they cook)

For the Chicken Noodle Soup:

3 celery sticks, finely diced

2 large carrots, quartered and thinly sliced

1 medium onion, finely diced

salt & ground black pepper, to taste

4 Tbsp Fresh Parsley, chopped

4 Tbsp Fresh Dill, chopped

Instructions

Separate chicken into pieces (wings, drums, etc) leaving the skin on and trim chicken pieces of excess fat. Next use a heavy knife to whack/cut/chop the chicken along the center of the bones to expose bone marrow and release the iron-rich good stuff into the broth.

In a large soup pot (at least 8 Qt pot), combine chicken pieces with 2 bay leaves, 2 pierced garlic cloves and 1 tsp dried thyme. Add 5 quarts water and bring to a boil. Using a large spoon, remove and discard any foam that rises to the top. Reduce heat to a low simmer and cook partially covered for 1 1/2 hours. It should be barely bubbling. The chicken meat will be tender and broth will be infused with chicken flavor.

Remove chicken pieces and once they are cool enough to handle, separate the meat from the bones (you’ll be putting the meat back into the soup later). Discard bones. Cover meat with foil or a lid to keep it from drying out.

Strain the broth into a large heat-proof bowl over a sieve lined with a large paper towel. Angelina shared this tip and it’s brilliant; it catches all of the excess fat in the soup. Mine didn’t have much fat since it was a young rooster.

Rinse the now empty pot, and place back over medium heat. Add 2 Tbsp olive oil and sauté 3 finely chopped celery sticks, 2 thinly sliced carrots and 1 finely diced onion. I love my celery and onion finely chopped but if you like it coarsely chopped/diced; by all means! Saute over medium heat for 5 minutes or until vegetables are softened.

Add chicken broth back to pot and salt and pepper to taste. I added at least 1 Tbsp sea salt and about 1/4 tsp pepper. Bring to a light boil and continue cooking another 15 minutes.

Add shredded chicken and egg noodles and continue cooking until noodles are cooked through (check the cooking time on your noodles – mine took 20 min).

Turn off heat and stir in fresh parsley and dill. Ladle into warm soup bowls.

#Fitwall #HealthyEating #HealthyRecipes #HealthySoup #FallSoupRecipes

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