Crock-Pot Chicken & Right Rice Soup

Like a 45-year-old mom, I love a crock-pot meal. This Chicken & Right Rice soup as SO much flavor for being a simple crock-pot soup. I love how the Right Rice is a nod to the texture of noodles in chicken noodle soup and the shape of rice like in chicken & rice soup. It’s hearty, grain free, and has great protein from the chicken and bone broth. Enjoy!

Crock-Pot Chicken & Right Rice Soup
yields 4-5 servings

Ingredients:
1 lb chicken breasts
1 cup carrots, chopped
1 cup celery, chopped
2 cloves of garlic, minced
4 cups chicken bone broth (stock or regular broth will do)
3/4 cup original Right Rice*
salt and pepper
1/4 cup of fresh Italian flat leaf parsley, chopped
1-2 springs fresh rosemary, chopped
parmesan rind if you have one

Directions:
Lightly coat your crock-pot with a nonstick spray. Arrange the chicken breasts along the bottom of your pot. Add the carrots, celery, and garlic on top. Season with salt and pepper. Pour in 4 cups of chicken bone broth. Note, your rice will go in later.

Cover and cook on low for 4 hours or high for 2 1/2 hours. After the initial cooking, add the 3/4 cup of dry, uncooked Right Rice, 2 tbsp. parsley and 1 tbsp. rosemary, and continue to cook for 2 hours on low or 1 hour on high**. If you have a leftover parmesan rind, now is the time to add it. The parmesan rind gives it an extra level of flavor, but is not necessary!

After the cooking time, remove the chicken from the crock-pot and place it on a plate or cutting board. Using two forks, shred the chicken and then place it back in the crock-pot. Add additional broth or water if your soup has over thickened from the Right Rice.

Ladle into bowls and garnish with a sprinkle of remaining parsley, rosemary, and fresh cracked black pepper. The soup is good to last in the fridge for up to 5 days.

*The Right Rice can be substituted for brown rice, orzo, or Israeli couscous.
**Cooking times are relative to how hot your crock-pot cooks. I prefer cooking on high for a shorter amount of time. 3 1/2 hours of total cooking time was perfect for me! Check your chicken occasionally to make sure you aren’t overcooking it.

Annie

Cauliflower Soup (Whole 30)

Hello soup season! This time of year, if it’s served in a bowl, I’m game. Some of my favorite soups include this one, this one and this one. This cauliflower soup is simple, but real good. It resembles potato soup, but a little healthier for you. Not to mention whole 30 compliant and vegan depending what type of broth you use!

Ingredients:
2 tbsp. olive oil
1 yellow onion, roughly chopped
4 cloves garlic, roughly chopped
2 heads of cauliflower, cut into florets
32 oz cups of chicken, veggie or brone broth (TJ’s is now selling this and I love it)
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. cayenne pepper
*½ cup coconut cream from coconut milk (the thick stuff from the top of the coconut milk can - do not shake!)
chopped green onions, cayenne and olive oil for garnish

Directions:
In a large pot, heat olive oil over medium-high heat. Add the onion, garlic, salt, pepper and cayenne pepper. Sauté until the onions are cooked down and translucent. 

Add the cauliflower florets to the pot and pour in the broth. Turn the heat to medium and cover the pot. Let simmer for 15 to 20 minutes. It’s done when the cauliflower is fork tender. Using an immersion blender or food processor, puree the soup until very smooth. An immersion blender is ideal, but if you are using a food processor, puree in 2 to 3 batches to avoid an extreme mess. (I know this because I do not have an immersion blender, and while the processor worked, it was messy).

After pureed, pour back into your soup pot unless you used an immersion blender. Whisk in the coconut cream. Add a pinch more of salt and pepper to taste. If the soup is too thick you can add a bit more broth. 

Serve with a garnish of chopped green onions, a pinch of cayenne and a fancy drizzle of olive oil. A little cheddar cheese or crispy bacon bits would be great too to resemble potato soup! Great by itself but would also be great with a piece of crusty bread or a kale salad on the side. 

*Grocery stores sell "coconut cream," DON'T buy that. Buy regular coconut milk in a can. Do not shake the can of coconut milk. Open with a can opener and scoop out the thick cream from the top. Discard the rest. 

Annie