I am back from Chicago! I had big plans for this trip – walk everywhere, visit the museums I haven’t been to in decades, do a little retail therapy, see a movie…and what ended up happening was I got a bad cold. And that kept me in my hotel room. For several days. Not cool.
I love to travel – my one caveat is that I hate eating out all of the time. I’m a self-proclaimed foodie. I love food. I love cooking food. I eat pretty clean. I have every cookbook known to man. I’m ok going out for a meal here and there, but it was almost every meal for 7 days (look for a blog post soon about eating well and traveling).
Now that I’m home, all I want to do is eat green stuff and drink marrow broth (and kick the crap out of the last little bit of this cold I have).
Dale and I hit Costco on the way home for a few of the basics. This morning I reviewed my library of cookbooks for inspiration.
The one I gravitated to was Diane Sanfilippo’s 21 Day Sugar Detox book. This is a great go-to for recipes, but also a great resource for information about cutting excess sugar out of your diet (sugar is in everything – read your labels!). I think I went for it because my body is screaming “make me feel better”…I’m NOT myself when I don’t eat like I normally do. So, I’m sticking with whole, clean foods, ones I know that make me feel good. In just a few days, I will feel better.
I started out this morning making a very simple chicken veggie soup. Yep – simple. The one thing I did do differently is make my own broth. This is easy, requires whatever you have in your fridge for veggies, and a rotisserie chicken. EASY. It will be perfect for lunch or dinner (with the even easier Greek salad I also made). Enjoy!
- 1 rotisserie chicken, deconstructed (keep carcass)
- Chop meat, place in a bowl, set aside
- Few carrots, peeled and chopped
- 1 head of celery, chopped
- 4 cloves garlic, chopped
- 2 zucchini, chopped
- Handful of mushrooms, chopped
*Whatever veggies you have will work. I LOVE starting with carrots, celery and onion, but didn’t have onion so went with carrots and celery. You’ll do all of your chopping when the broth is cooking (see below).
Take chicken carcass, place in soup pot, cover by at least 2” with water. I put thyme, rosemary and full cloves of garlic in there, plus a bit of salt and pepper. Bring to a boil; reduce heat and simmer, covered, for an hour or so.
When broth is done, strain into a bowl using a fine mesh colander or a colander lined with cheesecloth. Set bowl aside.
Bring it all together
Place pot back on stove, plop a bit of cooking fat (bacon grease, avo oil, coconut oil) in there and turn to medium. Once the oil heats, place the carrots and celery in. Stir, place lid on and let sweat for about 7-10 minutes.
Then, add broth back in, let heat through on medium heat, add in other veggies. Add your spices of choice – I added salt, pepper, oregano, cayenne, all to taste.
Add chicken. Let heat through and you have a really good (easy!) pot of soup. Enjoy!