I’ve been missing in action. I promise it’s all for good reasons and hopefully in the months to come I can share exactly why I have been missing in action from the site and from blogging. I promise it involves yummy things too. AND yummy things you can have delivered to your door. Am I giving good hints? I stink at giving hints! I usually just spill the beans. I’m not going to do that no matter how hard you try to twist my arm. Ok, if you could twist my arm I probably would give in. My arms are a bit sore from recent crossfit workouts that a little twist would do the trick. Ok, rambling…. BUT I have been a busy girl and it’s been hard to come up for a breather. I feel like I’m a broken record but there are so many days that go by and I wish there were more hours in a day so I could get more done. Like do more blogging! I promise I’m cooking….maybe not photographing but I am cooking. I made this soup a few weeks ago and it’s taken me these few weeks to get it up on the site. BUT here you have it…finally! I even made it again the other night. Mostly because it’s easy to make and so yummy for the cold weather that had approached Charlotte. We actually had a snow shower last night!! Something my family still gets excited about since we didn’t get those in sunny South Florida! Another thing we are still trying to get used to is the cold temperatures that come along with snow showers! We’ll get there. But seriously…Brrrr!!
I’m sure there is more I need to tell you and I guess that means I will have to blog again soon to tell you them because honestly right now my brain is mush and I have only a good 20 minutes to get this post up before having to pick up my kids from school. Yes, it’s crunch time….and my crazy life! Now on to the soup….this is my take on the traditional Chicken Noodle Soup but of course I had to make it Paleo and have no noodles. Which by the way you don’t miss…or at least my family didn’t. It’s a warm and cozy kind of soup. I actually reheated a bowl and had it for my lunch today. Yes, too much information as you probably don’t want to know what I had for my lunch…right? Ha, well I told you any ways. Another little thing about the soup is if you like spice then throw in a little more pepper. We have a wonderful spice shop here in Charlotte, Savory Spice Shop, and I used their Pike’s Peak Butcher’s Rub which is traditional advised to use as a rub…hence the name, ha! But I was a rebel and threw some in the soup….yum! But since you all don’t have one of these I added a good replacement in the spices in the recipe below. But feel open to playing around with your own spices.
- 1 tablespoon ghee or bacon grease
- 1 small yellow onion, finely diced
- 1 large garlic clove, minced
- 2 large carrots, diced
- 1 parsnip, diced
- 2 celery stalks, chopped
- 1 small sweet potato, diced (optional)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried green onion, minced
- 1/8 teaspoon red pepper flakes
- 1 pound skinless, boneless chicken breasts, cooked and chopped (you can use a rotisserie chicken also)
- 1- 32 ounce carton of low sodium chicken broth
- 1/3 cup fresh parsley, chopped
- Heat ghee or bacon grease in a Dutch oven pot over medium high heat. Add onion, garlic, carrots, parsnips, celery, and sweet potato and stir to combine. Add seasonings to the pot and continue to cook until vegetables are translucent and tender, about 5 to 6 minutes. Add chicken and chicken broth to the pot and stir to combine. Add parsley and reduce heat to medium and allow soup to cook for another 15-20 minutes until vegetables are soft and tender.
- Serve immediately and enjoy.