So with the New Year I have made being CONSISTENT my number 1 goal. I have many goals that I am always striving for, but my lack of consistency prevents me from following through with them. My blog is one example! It has been months since my last post. So with the New Year I will be posting on a more regular basis.
With that being said, up today is a yummy and healthy slow cooker chicken and vegetable soup. I have been working towards only eating natural and organic foods. The chemicals and additives allowed in foods that are not needed is scary! I currently only eat naturally grown carbs like quinoa, brown rice, and potatoes. I am cutting out pastas and breads and finding substitutes. I found this recipe as a chicken noodle soup and altered it quite a bit to suit my current health goals. I must say, it is DELICIOUS and leaves your house smelling wonderful. It is perfect for this winter weather, which is not often down here in Houston!
About 1.5 lbs boneless chicken breasts
8 cups low sodium chicken broth (I used 2 boxes of the 1 quart Pacific organic low sodium chicken broth)
1 yellow onion, diced
3 celery stalks, chopped
6 baby carrots, chopped
6 medium russet potatoes, peeled and chopped into about 1/2 inch squares or whatever size you prefer!
1 tsp thyme
1 tsp rosemary
2 bay leaves
Sea salt, black pepper, and garlic powder to taste
Fresh parsley, chopped for presentation purposes
Place chicken breasts in bottom of slow cooker. Season with salt, pepper, and garlic powder to taste. Add chicken broth, celery, onion, and carrots followed by the rest of your seasonings and stir. Put setting on whatever you desire. I recommend 6-8 hours, so the flavors combine more, but a faster setting is perfectly fine. About 2 hours in add the potatoes. If you are leaving the soup on while you are at work, putting them in from the start works as well, they just tend to get more soft than I like when simmering the full time. When it is finished, the chicken should come apart by simply stirring, if not, remove the chicken breasts, break apart with a fork and knife and then put the chicken back in the soup. Make your bowl, top with fresh parsley and enjoy!