Greek Chicken and Lemon Stew
Here is a very simple stew I whipped up using 1 large chicken breast, and some veggies that I needed to use up. This dish is tasty and very affordable--not to mention very nutritious.
Dr. Whimsy Anderson, ND
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Vegan Corn and Zucchini Chowder | Recipes | Whole Foods Market 365
Vegan Corn and Zucchini Chowder
Makes 10 servings
Creamy corn chowders are a summer staple, and this vegan version means everyone can join in!
Sweet corn cobs make a flavorful base, which is blended with cauliflower and zucchini for
maximum creaminess and an extra dose of veggies.
5 ears corn
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
2 cloves garlic, finely chopped
½ teaspoon smoked paprika
1 bay leaf
½ medium head cauliflower, cut into florets
2 lb zucchini, chopped, divided
1 red bell pepper, finely chopped
1 teaspoon fine sea salt
½ teaspoon ground black pepper
Hot sauce, for serving
1. Cut kernels from the corn. Reserve cobs and kernels separately.
2. Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until
browned, about 10 minutes. Add garlic and smoked paprika and cook until fragrant, about 1
minute. Add bay leaf, reserved corn cobs and 7 cups water. Bring to a boil, then reduce heat and
simmer, covered, until flavorful, about 30 minutes.
3. In a small bowl, combine about two-thirds of the corn kernels and 1 cup of the zucchini; set
aside. Add the remaining corn and zucchini to the pot, along with cauliflower. Cover and simmer
until the vegetables are soft, about 15 minutes.
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About Whole Foods Market 365:
Whole Foods Market 365™ is changing the grocery shopping experience. Committed to making healthy living easy, 365 provides simple, affordable and convenient everyday shopping to neighborhoods nationwide without sacrificing the quality standards and dedication to food transparency that Whole Foods Market pioneered. Whole Foods Market 365 features a thoughtful product selection curated for convenience, including the 365 Everyday Value® brand customers know and love, alongside other high-quality brands and new offerings from innovative supplier partners.
Bake with me! This recipe is extremely soothing to make
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Chicken soup 101
Thanks Allform for sponsoring! Click here for 20% off the sofa of your choice! We chose the whiskey leather three-seater with chaise.
This is not a recipe. Here's some general guidance for making a chicken soup:
Buy a whole chicken and a roughly equal quantity of vegetables (by raw weight). Any vegetables are fine but definitely get some form of onion in there. Dry noddles or any other dry grains are nice, but you won't need much because of how much they expand during cooking. Get whatever spices you want, but turmeric makes chicken soup look especially pretty. Maybe buy fresh herbs for garnish, and/or a little lemon to squeeze in.
Put your chicken in a big pot, along with any giblets that came with it. If you have any old aromatic vegetables (onions, carrots, celery, etc) hanging around that aren't super good anymore, you could throw those in but I wouldn't waste good fresh veggies on this step. Cover with water, bring to a boil, reduce to a simmer and cook until the chicken is fall-apart tender, 1-2 hours.
While you're waiting, cut up all your vegetables. Remember they'll shrink when cooking, so cut the chunks a little larger than how you want them.
Pull the chicken out and let it cool. Fish or strain out any remaining inedible solids. Dump in the vegetables along with a couple pinches of salt (be conservative — you can add more to taste later) and simmer until they're soft, 30-60 minutes. If you need to add more water to keep everything submerged, that's fine, but keep in mind the veg will release a lot of water as it cooks. You can always add more later.
If you're using dry noodles or rice or some such, throw that in when you're about 30 minutes from the end. Put in less than you think you'll want — it'll expand 2-3x as it cooks.
While you're waiting, pick all the meat off of the chicken — using your fingers will allow you to feel for any bones, cartilage or slimy bits you don't want to eat. (If you want, you can brown all these scraps in the oven and then simmer them for a second stock you can use later.) Roughly chop through your pile of picked meat so that you won't have any super-long strings of shredded chicken in the final soup. Put the meat back into the soup before you taste for seasoning.
Taste for seasoning. Add salt and any spices you like to taste. You could also stir in some fresh herbs and maybe a little lemon juice (or vinegar) to taste, or you could let people do that in their individual bowls.
Easy Homemade Chicken and Rice Soup Recipe |Easy Chicken Noodle Soup w/ Rice Recipe
Easy Homemade Chicken and Rice Soup Recipe1
This soup is simple yet satisfying as it warms you from the inside out. Comforting and nourishing, this classic recipe is made all in one pot and is sooo much better than anything you can buy!
2 carrot stick to celery stalk
1/2 cup of rice
1 tablespoon complete seasoning
3 garlic cloves 1/4 cup
1/4 teaspoon salt
1/4 teaspoon pepper add more if needed
1 tablespoon chicken bouillon
1 tablespoon better than bouillon
1 tablespoon dill
1/2 tablespoon thyme
3 tablespoons fresh parsley
1 teaspoon time to tablespoon butter
6 and 1/2 cups chicken broth
1 tablespoon better than bouillon
Easy Chicken Noodle Soup Recipe, Homemade chicken noodle soup, southern chicken chicken noodle soup, creamy chicken noodle soup, chicken noodle soup crockpot, chicken noodle soup stovetop, chicken noodle soup with rotisserie chicken
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Mediterranean Baked Chicken Dinner (Lemon Garlic Chicken Potato Bake)
Mediterranean Baked Chicken Dinner – this is a midweek chicken dinner idea that’s one of those “throw it all in a pan” recipes with high returns for minimal effort. With chicken, potatoes, onion and cherry tomatoes, you’ll love how everything sucks up the tasty Mediterranean Lemon Garlic Sauce!
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