So, show some love and make it for your crew soon.
Here's what I did:
I poured 2 32 oz Kitchen Basics Chicken Stock into a huge stock pot. I added 4 cups of cold water.
I peeled and sliced 3 lbs of organic carrots and threw them into the chicken stock and boiled them until tender. (You know how I feel about those "baby" carrots that have been shaped and dipped into chlorine.....)
While the carrots were cooking, I cooked some natural chicken breasts in a little coconut oil with sea salt and freshly ground black pepper. I made 6 of them and then cut them into bite-sized pieces.
I put the chicken into the stock pot.
I cut up 2 large sweet white organic onions and cooked them in the same skillet I used for the chicken in a little coconut oil. When they were soft I threw them into the stock pot.
I had 2 leftover red peppers that had been roasted with a little coconut oil, so I cut them up and threw them in, too. (If you don't have leftover red peppers, just roast them while you are cooking the chicken, about 15-20 minutes at 350.)
The last thing I added to the stock pot was 1/4 tsp smoked paprika, 1/2 tsp smoked sea salt, and 1/2 tsp Slap Ya Mama, a white pepper blend. Just use what you have if you don't have that hot Louisiana blend.
I let the soup simmer for another 20 minutes to blend all the flavors.
We had deliciousness along with many vitamins like c, beta-carotene, protein, and I could blog half the day about the wonders of onions....( anti-inflammatory, anti-cancer, antibiotic, antiviral, and cholesterol-lowering....)
I love this photo. It shouts of commitment; commitment to the upcoming lift. It's like commitment should be to the upcoming meals in our lives. Fuel up!