Category Archives: Chicken

Another Pasta Skillet

We love Aldi’s brown rice & quinoa pasta. This pasta is a THM E meal, which means it is a healthy carbs and low fat meal. We like to weigh the pasta to ensure that we get the right amounts cooked for each of us. :) Measuring by cup doesn’t usually yield the correct amount of food.

So, bring the measured amount of pasta to boil. Be sure to check the serving size because it can vary per type of pasta.

Meanwhile saute your chosen vegetables. Seriously, pick whatever veggies you like. It is best to stick with non-starchy veggies since you’re having the carby pasta. Only spray your pan with a light coating of oil of your choosing (we either us olive or coconut spray). Then if your veggies need a bit more moisture, add a bit of water to the pan to help keep them from sticking.

This time we chose onions, mushrooms, tomatoes, and zucchini.

Tiffany has discovered that although she does not like raw tomatoes, she does like them cooked. :)

We added some minced garlic and stirred it in.

I just used the jarred variety this time. You don’t have to add garlic if you don’t prefer it.

When the pasta is cooked, drain it and then add it to the cooked veggies.

We had some chicken breast that we’d cooked up a few days prior in the crock pot. This is what we used but you could use any low fat meat. Canned chicken breast or canned tuna ( or fish from a pouch) would work well too.

This night Tiffany decided to add one wedge of Light Laughing Cow Cheese to add a bit more creaminess, but we’ve done it without it and it is just fine too. :)

Stir it in and serve. Of course add whatever seasonings you like.

This had me saying “Mmmm” with the first several bites and declaring how much I was enjoying it throughout the meal. The serving size of pasta is quite filling, so we didn’t serve it with anything else but a side salad would be good. Just keep it low fat to stay in E mode. :)

I hope you like this “recipe”. I’ll include what we used below but know that you can use whatever non-starchy veggies you like (and even a bit of the starchy ones, since it is an E).

Another Pasta Skillet

Ingredients

  • Brown Rice & Quinoa Pasta
  • Veggies of your choice: onions, mushrooms, tomatoes, zucchini were our picks this time
  • You could add some carrot or peas or a bit of corn if you like
  • Seasonings of choice: garlic, salt, and pepper were ours
  • Optional light laughing cow cheese wedge (1)
  • Protein: cooked chicken breast was ours

Instructions

  1. Boil measured pasta until done, and drain.
  2. Spray pan with cooking oil, lightly.
  3. Saute diced/sliced veggies.
  4. Add seasonings, drained pasta, and protein.
  5. Serve
http://lifeofjoy.me/another-pasta-skillet/

I hope you enjoy this “recipe;” we sure have.

Michele ºÜº

Super Easy Make Ahead Meal

Yeah, I know, any meal you make ahead is easy when you finally eat it but this one is even easy to make. I put boneless skinless chicken in the crock pot with onion powder, garlic powder, salt, and pepper and cook on low for about six hours.

Meanwhile, bake sweet potatoes that I pierce with a knife at 325º for an hour to an hour and a half. Then cool them and refrigerate until needed.

I like to cut them in half (long ways), place them in a skillet-cut side down, put a little water in the pan, cover and heat until desired warmth. Tiffany likes to cut them in half and put them in the air fryer/toaster oven to heat them up. Reheat chicken on the stove with a little of the broth in the skillet or pot.

So, pair it with the chicken and a salad for a good quick meal. Easy peasy!

The night pictured, I air-fried the chicken with a bit of chili-lime seasoning. When I use the crock pot chicken, I frequently just put it in a salad with the sweet potato on the side. No heating up of the kitchen on these HOT Oklahoma days.

Until next time,

Michele ºÜº

 

Pasta Salad Healthy Carb, Low Fat

I made this pasta salad last week and we devoured it. I like to make salads when it is blooming hot outside so that it doesn’t get quite so hot inside.

This salad is a THM E(nergetic) salad because I used pasta made from quinoa and brown rice that I get at Aldi. A serving is only 1/4 cup of the dry pasta so I added some lettuce to it as well. I had intended to make a different salad but this one turned out good.

So, here’s what I did:

Bring water to a boil and then add the pasta and cook as directed, drain, and rinse with cold water.

I steamed one bunch of broccoli, just so it wasn’t raw and rinsed it in cool water too.

I added 5 cups of chopped red leaf lettuce, 1 carrot shredded, about 1/4 cup diced green pepper, and a garnish amount of shredded parmesan cheese.

Then I took a piece of chicken breast, cut it thinly, seasoned it with salt and pepper and cooked it in a skillet sprayed with coconut oil.

I also added about 1/3-1/2 cup of the fuel pull 1000 Island dressing because it is very low fat (because I used even less that the recipe calls for so I don’t have to think about how much I’m using) and it needs some kind of flavoring. You could use any low fat healthy dressing but even my daughter liked it and she doesn’t care for dressings. :D

I added some grape tomatoes and some fat free cheddar cheese to my serving. :) (I view the fat free cheese as a personal choice item and try not to eat too much of it but I love cheese so this is helpful to me.)

Pasta Salad Low Carb

Ingredients

  • 8 ounces dry penne quinoa and brown rice pasta, cooked, drained, and rinsed with cold water
  • 1 bunch of broccoli, steamed, and rinsed in cold water
  • 1 carrot, shredded
  • 5 cups of chopped red leaf lettuce or leafy greens of choice
  • about 1/4 cup diced green pepper
  • garnish amount of shredded Parmesan cheese
  • 1# chicken breast
  • 1/3-1/2 cup low fat dressing (fuel pull creamy 1000 island)

Instructions

  1. Cook pasta as directed on package
  2. Steam broccoli
  3. Season chicken breast with salt and pepper, cook, and slice (I slice the meat first, season and then cook when I'm in a hurry and don't have some already cooked.)
  4. Combine all the ingredients in a bowl and serve.
  5. Serves 4
http://lifeofjoy.me/pasta-salad-healthy-carb-low-fat/

I hope you enjoy this pasta salad.

Until next time,

Michele ºÜº

bbq flavor seasoning ~ Lifeofjoy.me

BBQ Seasoning

I shared some ways we use chicken thighs last month. One of those ways is BBQ seasoning. I decided I should go ahead and share how we do BBQ seasoning on chicken. I prefer a sweet barbecue flavor and not vinegary. Now don’t get the wrong idea, this is not a barbecue sauce; it’s just to give you some flavor of barbecue.

We just sprinkle the seasonings on each thigh but you could mix the dry ingredients up in a bowl and then add the worcestershire sauce onto each thigh individually. You could mix all the ingredients up together and smear the paste on each thigh but that is too much work for us. ;)

Place the thighs on a rimmed baking sheet. You can use a silpat or parchment paper for ease of cleaning later but we didn’t. Then sprinkle on the onion powder and garlic powder.

Chicken thighs ~ Lifeofjoy.meNext sprinkle on a bit of paprika, ground black pepper, and salt.

Chicken thighs seasoned 2 ~ Lifeofjoy.meNow, we use Sukrin Gold but I believe there is a Swerve brown sugar substitute. You could also make your own. I found these three version you could try: 1. suggests including an extract rather just the molasses, 2. also suggests an extract but uses stevia glycerite instead of the molasses, 3. uses less molasses per cup. (I’m also noting them for myself, in case I need them in the future. :) )

So this next step is to add 1/2 teaspoon – 1/2 tablespoon brown sugar substitute to each piece. Tiffany used 1/2 tablespoon this night and it was too sweet for Sean’s liking, so you may want to err on the side of less sweetener.

Adding sweetener ~ Lifeofjoy.meThen add Worcestershire sauce and bake at 350º until done. Length of time depends on the size of your thighs, about 45 minutes, give or take.

Thighs with Worcestershire ~ Lifeofjoy.me BBQ seasoned thighs ~ Lifeofjoy.mebbq seasoned thighs ~ Lifeofjoy.meWe use the same seasonings on chicken breasts and cook them in the crock pot too. Yumm!

BBQ Seasoning

Ingredients

  • about 1 teaspoon onion powder
  • about 1/2 teaspoon garlic powder
  • about heaping 1/4 teaspoon paprika
  • about 1/8 teaspoon black ground pepper
  • about 3/4 teaspoon salt
  • 1 1/2 Tablespoons - 3 Tablespoons brown sugar substitute (Sukrin Gold)
  • about 6 Tablespoons Worcestershire sauce

Instructions

  1. Either sprinkle each individual on the meat
  2. OR
  3. Combine dry ingredients together, sprinkle over meat.
  4. Add Worcestershire sauce to each thigh individually.
  5. OR
  6. Combine all ingredients into a paste and smear over each thigh.
http://lifeofjoy.me/bbq-seasoning/

Until next time,

Michele ºÜº

crock pot chicken and sprouted spelt no fat noodles ~ Lifeofjoy.me

Crock Pot Chicken and Noodles (Soup)

I got this simple and cost effective recipe from something I got from the Money Saving Mom years and years ago. I shared it with my homeschool support group and I’m sharing it here today. This recipe has stood the test of time in our house and is an easy one to throw together. :)

Start by putting enough chicken breast in the crockpot for your family. We are a family of four so one large chicken breast (one pound) works for us. Then add some carrot. We like our carrot with zero crunch in the end, so I slice them up on my mandolin.

Crockpot Chicken and noodles ~ Lifeofjoy.meI forgot to add a dice onion this night, so I added onion powder later but generally, you’d add the onion now too. :)

Next add about 3-6 cups of water or broth. I started with 3 cups this day. It’d been a while since I’d made this and forgot how much water/broth I usually use.

Add Liquid ~ Lifeofjoy.meFinally add seasonings: salt, pepper, and basil.

Add seasonings ~ Lifeofjoy.meAdd the lid and you’re ready to go. Cook on high for about 3 hours or so, until you can shred your chicken. I used a frozen breast and cooked it about 4 hours I think.

Shredding chicken ~ Lifeofjoy.meWhen the chicken is done and shredded.

I used my sprouted spelt drop biscuit dough and cut it thinner for the noodles. :)

spelt noodles ~ Lifeofjoy.meadd noodles ~ Lifeofjoy.meAdd your noodles and cook for another 30-60 minutes, until the noodles are as done as you like them. :) You can use Reemes frozen noodles, as that is what the original recipe called for. When we went to serve the dish, I realized that we wanted it more of a soup and quickly heated up a can of chicken broth (about 2 cups) and added it to the pot.

Crock Pot Chicken and Noodles ~ Lifeofjoy.meI made half a batch of my sprouted spelt drop biscuit dough and ended up only using about 2/3 of it in the soup. I sprinkled some garlic salt on the rest and baked in the oven  for a few minutes. :)

Crock Pot Chicken and Noodles

Ingredients

  • 1# chicken breast (I used frozen)
  • 2 carrots, sliced
  • 3 cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon basil
  • 1/4 teaspoon black pepper
  • 1/3 batch of sprouted spelt drop biscuit dough or a bag of frozen Reemes noodles

Instructions

  1. Place all ingredients in the crock pot except the noodles.
  2. Cook on high for about 3-4 hours, until the chicken can be shredded easily.
  3. Add the noodles and cook for another 30-60 minutes on high, until noodles are done.
http://lifeofjoy.me/crock-pot-chicken-and-noodles-soup/

I hope you enjoy this one as much as we do.

Until next time, God bless,

Michele ºÜº

IP Creamy Chicken Broccoli Rice

Although this dish is not pretty by any means, it is very good. I cooked the broccoli in the instant pot with the raw rice and frozen chicken breast and all the other ingredients because we like our vegetables really well done. Well, the broccoli totally disintegrated. I mean, no lumps at all, which was good for Sean ;) but not good if you actually want to chew broccoli. In which case, I recommend steaming the broccoli separately and mixing it into the finished dish. :)

One other ‘mistake’ I made was with the amount of chicken for the amount of rice, so I’m adjusting it here. This is basically a dump and go recipe that could be done in the crock pot, I would think.

So here goes: Place two pounds of frozen chicken breast in the instant pot. Then add rice, broth or water, broccoli, mushrooms, almond milk, and spices. Place the lid on the pot, close the vent, and press pressure cooker, high, for 25 minutes with keep it warm for an additional 10 minutes.

IP Chicken Broccoli Rice ~ Lifeofjoy.meI used water and some homemade (THM) bouillon.

water ~ Lifeofjoy.meReady to go ~ Lifeofjoy.meWe had one bunch of broccoli and knew it wouldn’t be enough, so added a bag of broccoli florets. Did you know that some Dollar Tree stores carry a pound of frozen broccoli florets for only a dollar? That’s awesome because it is more for less at most other stores; I think it is because the bags I can find are “steamable”.

When it is done, break up the chicken breasts. I use a potato masher or a meat “chopper” similar to the Mix and Chop by Pampered Chef.

IP Creamy Chicken Rice and Broccoli ~ Lifeofjoy.me

IP Creamy Chicken Broccoli Rice

Ingredients

  • about 2 pounds chicken breast
  • 2 cups brown rice
  • 3 cups water or broth (I used 3 tablespoons of homemade THM Bouillon)
  • about 1 1/2 - 2 pounds broccoli florets
  • 1/2 cup mushrooms, chopped
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon each onion powder, garlic powder, salt, and parsley
  • dash of each black pepper and paprika
  • 3/4 cup almond milk
  • 1/4 teaspoon glucomannan powder

Instructions

  1. Put all ingredients (except broccoli if you so desire) in the instant pot, vent closed. High manual pressure for 25 minutes then keep warm for 10 minutes.
  2. Release pressure, removed lid, and break up the meat.
  3. Enjoy!
  4. I believe you could do the same thing in the crock pot 6-8 hours on low.
http://lifeofjoy.me/ip-creamy-chicken-broccoli-rice/

IP Creamy Chicken Rice and Broccoli ~ Lifeofjoy.meFYI: It really does look a bit more green in person. I modified this THM Cream of Mushroom Soup recipe.

I hope you like this. We’ll make it again and even put the broccoli in it (but will probably steam some on the side too).

Oh, by the way, we eat this as an E meal on the THM program. (Watch the amount of rice.) Best to add a salad to eat with it, keeping the fats on the salad in E limits, as there are added fats in the dish itself. :)

Until next time, God bless,

Michele ºÜº

Thighs, Thighs, and More Thighs

Thighs were on sale for 79¢ a pound here and I bought around ten pounds of them. I bagged them in freezer bags in about six per bag, which is usually more than enough for this family of four adults. These are rather large thighs and, believe it or not, one is enough for me at dinner, with a couple sides.

Today I thought I’d share some menu ideas for thighs. I have a freezer full of other meats that I’ve bought on sale, so I’m not stuck with just the thighs but thought I’d go ahead and share some different ideas, in case you find yourself needing to focus on one meat.

  1. The first one is super easy. Soup. Chicken soup is inexpensive and the bone and skin add a great flavor to it.Chicken added ~ Granny's Chicken Soup ~ Lifeofjoy.me
  2. Baked. I place the thawed thighs on rimmed baking sheet, preferably on a silpat for easier cleaning, season, and cook. Serve with a couple side dishes: our go-to side dishes are green beans and salad.Baked Chicken Thighs ~ Lifeofjoy.me
  3. Baked but with a barbeque flavor instead of the one in the previous link. We just sprinkle some onion powder, garlic powder, salt, pepper, a dash (cap full) of liquid smoke, a couple dashes worcestershire sauce, and some brown sugar substitute. (We use Sukrin Gold but I believe Swerve makes one too.)
  4. San Francisco Chicken. Normally this is made with chicken breast or pork chops but browning the thighs and then adding the sauce, covering and letting it cook about 20 minutes or until the thighs are done, should work nicely. (The original recipe used this procedure with the thicker cut pork chops.) Serve with noodles (we use either Dreamfields or konjac root noodles) or thinly sliced cabbage and broccoli.San Fran Chicken on Noodles ~ Lifeofjoy.me
  5. Breaded and either fried on the stove top or in the oven. We just coat with a mixture of baking blend and Parmesan cheese after dipping in a beaten egg.
  6. Alfredo. For this one I’d bake extra thighs earlier in the week and get the meat off the bone saving it for this day. When I make plannedovers, I have to hide the extra or my gang will eat it. :D  At any rate, this sauce can be a bit pricey and caloric, so you can just use a cream of chicken or cream of mushroom soup for the sauce. It’s good with cauliflower and or broccoli. You could just thicken some almond milk up with some xanthan gum and add some onion powder and garlic powder to it for flavor or you could use the water from a can of mushrooms for part of the liquid and add the mushrooms if your family will eat them. I’ve chopped them up finely to hide them from my kids when they were young. As they got older, I just tell them to pick them out and give them to me. :)
  7. For the last one, I’d make some like for number six but put it as a topping on pizza. If that isn’t an option, make Chicken Parmesan baking breaded chicken and when nearly done, add some tomato sauce (or spaghetti sauce or pizza sauce) and a little cheese to the top.Chicken Alfredo Pizza ~ lifeofjoy.me

Well, that’s my week long menu for using chicken thighs. These links are all mine but have been taken from my many different ways of cooking throughout the years. If you have a particular one you would like me to make suggestions on how to conform it to a particular fuel source (fats or carbs or light on both counts), let me know and I’ll see what I can do.

Until next time, God bless,

Michele ºÜº

 

chicken prep ~ Lifeofjoy.me

Prepping Chicken for Salads

As my family has gone to the chiropractor, each one has been given a questionnaire to complete as part of the initial consultation. This questionnaire is quite lengthy but helps to determine your body type for the purpose of suggesting the food emphasis you should follow. As it turns out, all four of us are Thyroid Types or T-Type for short.

Unfortunately the t-type diet is a low fat one with moderate carbs, very similar to the THM energizing meals. At first glance I was very saddened by this diet recommendation but realized that it was quite similar to the Stubborn Loser’s Menu on Trim Healthy Mama (THM) where I’d lost nine pounds in three weeks. :)

This t-type diet also suggests that two eggs and a half piece of whole grain toast are the optimal breakfast for this body type. I can work with that. :) Of course, we’re going to stray just a bit on Saturdays, a.k.a. pancake breakfast day. ;) But we will give this a go following THM principles. I’m very thankful for the variety of E recipes available to me, otherwise I this diet would be very difficult for me to even attempt. (I love that THM is so flexible and versatile that it takes all body types into consideration. It truly will work for anyone. :) )

The other evening we had country style pork ribs and Tiffany seasoned them really well. I’ll write it down next time and take pictures to share with you. I fixed chicken breast seasoned the same way for Michael. There was some of his leftover, so Tiffany and I added that to our salad the next day and it really made a difference in our enjoyment of said salad. ;)

Aldi had boneless, skinless, chicken breast on sale for $1.49 a pound last week, so I got two packages of it. We bagged each large breast of one five pound package into a quart size freezer back and then froze them for use later. The other six pound package we cooked up for salads.

3-crock cooker ~ Lifeofjoy.me

I have this three crock cooker and placed two large breasts in each crock. We seasoned one with the yummy bar-b-que seasoning from the other night, one with onion powder, garlic powder, salt, pepper, and balsamic vinegar, and the final one with soy sauce, Sukrin gold (which is a brown sugar substitute), salt, and pepper.

Chicken ~ Lifeofjoy.me
Chicken 3 ways ~ Lifeofjoy.me

When it was cooked, I shredded it and stirred it around into all the juices in the pots.

Chicken cooked in crock ~ Lifeofjoy.me

I used the potato masher in a twisting motion to break it up into chunks/shreds and finished it off with forks.

shredded chicken in crock pot ~ Lifeofjoy.me

Once it cooled, I bagged it up and froze most of it. I kept half of the bbq one out for our salads the next couple of days, since I know that one is Tiff’s favorite. We’ll probably have to add more seasoning next time because it wasn’t very strong but better to need to add more than to have it too seasoned. ;)

I hope this gives you an idea of how to prep some chicken and make your lunches a bit easier and more flavorful.

Until next time, God bless,

Michele ºÜº

Open-face Philly Cheese Chicken ~ Lifeofjoy.me

Philly Cheese Chicken Skillet

Creamy, cheesy chicken cooked with onions, mushrooms, and bell peppers.

When I was in my early twenties, I worked at a pizza and sub shop. I love pizza but when I worked there I realized that I also loved sub sandwiches. Specifically Philly cheese steak sandwiches. Oh, don’t get me wrong, I also really liked Italian  hoagies and hot ham and cheese subs too. Most every time I worked, instead of getting a small pan pizza, I got a Philly Cheese Steak.

Early in my marriage, I found Steak-Umm steaks and figured out how to make them at home. Yummo! Well, Michael cannot have steak currently, so I decided that I’d try to make this over with chicken. We all loved it. :)

Without further adieu, here’s how to do it.

Slice the veggies and chicken into thin strips.

Slicing onions ~ Lifeofjoy.meSauté the veggies until nearly done to your liking.

sauté veggies ~ Lifeofjoy.me

Sauté onions peppers mushrooms ~ Lifeofjoy.meAdd the chicken strips

cook chicken strips ~ Lifeofjoy.meWhen chicken is cooked, about 5 minutes or so, depending on how big or small you cut your chicken pieces.

saute chicken and veggies ~ LIfeofjoy.me

Add the cream cheese (or Greek cream cheese) and stir to combine until cream cheese is melted.

philly cheese chicken ~ Lifeofjoy.me(We like our veggies VERY well done.)

Sprinkle with shredded mozzarella cheese.

Mozzarella cheese on chicken and veggies ~ Lifeofjoy.meWhen it is melted, it is ready to serve.

Philly cheese chicken ~ Lifeofjoy.me

Philly cheese chicken ~ Lifeofjoy.meI heated some Swiss bread to serve this on.

Heating swiss bread ~ Lifeofjoy.meWe like green fries (roasted frozen fancy green beans) with ours.Philly cheese chicken ~ Lifeofjoy.me

Philly Cheese Chicken Skillet

Ingredients

  • onion, sliced
  • green bell pepper, sliced
  • mushrooms, sliced
  • chicken breast, sliced thin
  • salt, pepper, and oregano
  • about 2 ounces of cream cheese, neufchatel, or greek cream cheese
  • about 3-4 ounces mozzarella, shredded

Instructions

  1. Slice veggies and sauté in a bit of oil.
  2. Add sliced chicken when veggies are nearly cooked as desired.
  3. sprinkle with salt, pepper, and oregano to taste
  4. add cream cheese, mix in and allow it to melt.
  5. sprinkle with shredded mozzarella
  6. Serve either in low carb roll, on low carb bread, or just eat off your plate. 😉

http://lifeofjoy.me/philly-cheese-chicken-skillet/

I hope you enjoy this.

Until next time, God bless,

Michele ºÜº

Serving of Soup ~ Lifeofjoy.me

Creamy Chicken and Wild Rice Soup

Smooth, creamy, and comforting delicious soup! This one is a THM E soup which means it is low in fat and has some good healthy carbs in there but it tastes anything but low fat. :)

I was looking through the Trim Healthy Mama Cookbook looking for something new to add to my menu one week shortly after starting THM. We had the promise of a few cooler days, which to me means soup. :) This one sure didn’t let me down.

So here’s what I do:

I finely dice about 3 or 4 stalks of celery and a large onion. Then I put them in my dutch oven with a little water, about a tablespoon or two. You don’t want so much that the veggies are swimming in it but enough to keep them from sticking to the bottom of the pan.

Saute Onions and Celery ~ Lifeofjoy.mePeriodically stir them and add more water as needed, until they have lost their crunch. They don’t have to be too well done because they are going to be cooking for over an hour so they will soften even more. You see, my family is picky about veggies, they should be melded into the flavor of the soup and not heard/crunched on. ;) Yes, this increases the amount of time required to cook this recipe but it is worth it for us.

Now we need to get the cauliflower cooked. So, sometimes I remove the veggies and others I just add the broth and cauliflower. Once the cauliflower is fork tender, use a slotted spoon and remove it from the pot to the blender, along with two cups of the broth. If some of the onions and celery makes the trip with the cauliflower or broth, no big deal. :)

Remove Cauli to the Blender ~ Lifeofjoy.meNow add carrots. I like to slice them on my mandolin. Again, we don’t like crunchy veggies so having these sliced thinner is better for us. ;)

Mandolin and Carrot Slices ~ Lifeofjoy.meAdd the wild rice as well.

Wild Rice Blend ~ Lifeofjoy.meAlso add in the salt

Pink Himilayan Salt ~ Lifeofjoy.mefreshly ground pepper

Broth with Ground Pepper on top ~ Lifeofjoy.meand herbs. We do not care for thyme so I use oregano. :)

Oregano ~ Lifeofjoy.meSimmer for 45 minutes to an hour.

Add three ounces of Neufchatel cheese (1/3 less fat cream cheese) to the cauliflower in the blender and blend until smooth. Then add it to the simmered soup.

Add creaminess ~ Lifeofjoy.meStir it in well; then add pre-cooked chicken. I like to use chicken I cooked in the crockpot earlier in the week but you could always just take a large breast and saute it in a pan while the soup was simmering.

Stir it all together and let it heat up and meld the flavors at a simmer for about 15 minutes. You want the rice to break apart but it is ready as soon as it is hot. :)

Serving Soup ~ Lifeofjoy.meCreamy Chicken and Wild Rice Soup ~ Lifeofjoy.meBowl of Soup ~ Lifeofjoy.meYummy and creamy and oh so good!!!

Closeup Creamy Chicken and Wild Rice Soup ~ Lifeofjoy.meSo there you have it, a delicious bowlful of creaminess. :) In order to respect the copyright of the Trim Healthy Mama Cookbook and the creator of this yumminess, Rohnda, I will refer you to page 100 of the cookbook or direct you to Rohnda’s website or to her new website here, where you will find her original recipe. I used the version from the cookbook. :)

Here are the tweaks I made:

  • less celery
  • substituted yummy oregano for the thyme
  • sautèd the onions and celery to ensure they were not detectable in the final soup
  • sliced the carrots on the mandolin so they too would be completely cooked
  • I did not measure the chicken, veggies, or black pepper
  • Oh! And I mistakenly used rice blend instead of just wild rice.

I hope you enjoy this as much as we have. Oh! It can be served with a slice of sprouted grain bread (warm from the oven is delightful) and still be an E.

Until next time, God bless,

Michele ºÜº