Skip to main content

Tag Archives: chicken bone broth

Killer Mexican Chicken Soup

Mexican Chicken Soup

Mexican Chicken Soup

I have a cold and even with my dulled taste buds, plain chicken soup is just boring. I made a big pot of bone stock with chicken for the dogs and this meal.  So I get the health benefits of bone stock and all the added ingredients in this soup!

Before going low carb, I made this soup with regular red or black beans and corn and served it with tortilla chips. I made this last night and am delighted with how it turned out—not missing carbs one bit!

Recipe for chicken bone broth

Mexican Chicken Soup

1 large yellow onion, diced

1 or 2 cloves garlic minced

Avocado or extra virgin olive oil

3 bell peppers, diced

2 T cumin

1/2 tsp chili powder or more to taste

2 T Coriander

1 Chipotle pepper and sauce

Salt & Pepper

5 cups cup chicken bone broth

1 small cans fire roasted or regular diced tomatoes

1 can black soy beans, drained

12 ounces chicken, diced

Toppings

1 Lime, juice and zest

1 Avocado, diced

Handful cilantro, chopped

4 ounces shredded cheddar cheese

Sour cream or crème fraiche

Directions

    Sauté onions and garlic in olive or avocado oil for a few minutes on a medium low heat until translucent and add peppers, raising temperature to medium high. Cook 10 minutes or until vegetables are softened Add spices and stir for 3 minutes.  Add chicken stock, tomatoes and beans to a boil; reducing heat and simmer for 20 minutes. Add chicken last 5 minutes.

To Serve:

Ladle soup into bowls and top with the cheese, sour cream, avocado, and cilantro, lime zest and juice.

Lamb and Vegetable Stew

Lamb Stew

 

 

 

 

 

 

 

 

 

 

This is a classic dish that I love when the weather gets cold. I add tons of vegetables to make a hearty and delicious one pot meal.

Lamb stew meat tends to be fatty, so I like to buy 2 pounds for 4 servings to be on the safe side, because after trimming the fat off, I usually end up with a pound and a half and the meat shrinks when cooked.

I buy pasture raised meat, as it is more humane and tastes better than animals raised in confinement.

These are the vegetables I used, you can add others, or omit any. This recipe can be used for beef stew as well.

I used homemade beef bone broth, but chicken bone broth is also delicious. If you don’t want to make your own, buy organic, free range bone broth for superior flavor than ordinary store bought.

This is low carb, but if you want to “cheat”, nothing beat a warm baguette with butter to dip into the gravy. Just saying…

Lamb Stew

Serves 4

1 ½-2 pounds lamb stew meat, excess fat removed

2-3 cups chicken bone stock or beef bone stock

1 cup Red wine (optional)

3 tablespoons almond flour

Salt & pepper

2 onions, chopped

6 cloves garlic, minced

2 large carrots, chopped

1 bunch kale, stems removed and chopped coarsely

Handful peas

Avocado or extra virgin olive oil

½ cauliflower head, cut into small pieces

2 zucchinis, spiralized

Parsley, chopped

Heat oil on high in a cast iron dutch oven and brown lamb on all sides, in batches if needed. Add salt and pepper. Remove lamb.  Sauté onion and garlic on medium low until softened, 10 minutes.  Add flour and cook a few minutes, stirring constantly. Return meat to pot. Add stock and wine and bring to a boil, then simmer for 1 1/2 hours or until tender. Add carrots and cauliflower last 30 minutes and add kale last 15. Add spiralized zucchini add last minute.

1 ½-2 pounds lamb stew meat, excess fat removed

2 cups chicken or beef stock

1 cup Red wine (optional)

3 tablespoons almond flour

Salt & pepper

2 onions, chopped

6 cloves garlic, minced

2 large carrots, chopped

1 bunch kale, stems removed and chopped coarsely

Handful peas

Avocado or extra virgin olive oil

½ cauliflower head, cut into small pieces

2 zucchinis, spiralized

Parsley, chopped

Heat oil on high in a cast iron dutch oven and brown lamb on all sides, in batches if needed. Add salt and pepper. Remove lamb.  Sauté onion and garlic on medium low until softened, 10 minutes.  Add flour and cook a few minutes, stirring constantly. Return meat to pot. Add stock and bring to a boil, then simmer for 1 1/2 hours or until tender. Add carrots and cauliflower last 30 minutes and add kale last 15. Add spiralized zucchini add last minute.

Bolognese over Spaghetti Squash

Bolognese over Spagetti Squash

I’ve developed this recipe over the years and it’s awesome! The key is to use quality ingredients, like organic tomatoes and, ideally, homemade chicken or beef bone broth. Bone broth gives such an umami flavor that it makes the sauce truly memorable. If I don’t have wine on hand, I omit it; it isn’t necessary with the bone broth.

The sauce is mostly hands-off but do give it at least 2 ½ hours to cook, which is necessary for the tomatoes to break down. If the sauce gets too thick, add more broth, wine or even water.

Omit the meat and mushrooms for a plain red sauce. You can use it for any Italian recipe that calls for a red sauce or “gravy”.

Make a large batch and it freezes beautifully.

Use plenty of oil and don’t discard the fat from the meat.

Bolognese over Spaghetti Squash

Bolognese

1lb ground organic, free range ground beef

1 /2 head or more garlic, minced

Extra virgin olive oil

1 carrot, diced small

1 28 ounce can whole/diced organic tomatoes

½- 1 cup milk, half and half or cream

4 tablespoons tomato paste

1 cup chicken or beef bone stock (homemade preferable)

2 portobella or 12 ounces shitakes, chopped (optional)

½ cup white or red wine (optional, can use more stock)

Salt & pepper

Red pepper flakes

1 bunch kale, stems removed and chopped (optional)

Heat oil and medium high and sauté mushrooms until water is released and they begin to brown and set aside. Cook until meat is brown and add to mushrooms. On low heat, add more oil and garlic and carrot and stir until garlic is fragrant, about a minute. Add wine, stock, tomato paste, and tomatoes and once boiling, lower until just bubbling with lid partially on. After an hour, add salt and pepper, mushrooms and meat. Cook at least another hour. Add milk and kale, and cook another 15 minutes.

Spaghetti Squash

Avocado oil

Salt and pepper

Preheat oven to 425. Using a sharp knife, poke a few small slits in the squash skin; poke in a dotted line along where you plan to slice the squash in half. 2. Microwave squash 5-6 minutes; cool slightly. Cut squash in half and remove seeds. Rub oil, salt and pepper on cut side and put cut side down on a parchment lined tray. Bake until soft, about 45 minutes.

Using a fork, scrape the “spaghetti” out of the shell. Use as a base for the Bolognese.

 

Freeze Stock Fast!

Freeze stock fast!

I make chicken bone stock year-round for my dogs and for my cooking. It takes hours to cook stock, but when it’s done, I want to cool it fast, put the stock into containers and freeze them. This pot of stock went from the stove to the freezer in under 15 minutes!

Quickly lowering the temperature of stocks, stews and soups when you want to refrigerate or freeze them is key to avoid spoilage. I put the pot of whatever I want to cool down in the sink with a stopper and add plenty of ice and cold water. Within minutes, the contents of the pot will be cool!

Copyright © 2020 Norma Lehmeier Hartie
MENU