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White Chicken Chili Soup                                                                                                            1

Author: Savvy Food Mama


2 or 3 chicken breasts, cut into 1/2” chunks
1 medium onion, chopped small
1 ½ tsp. garlic powder
1 Tbs. coconut oil
2 cans white beans (navy or northern) rinsed and drained
2 cups chicken broth, plus extra as needed
2 cans (4 oz) chopped mild green chilies
1 ½  tsp. chili powder
1 tsp. sea salt
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp pepper
¼ tsp cayenne pepper
1 ½ cups plain yogurt


  • In a large saucepan, sauté chicken and onion in the oil on medium high heat, about 5-6 minutes.

  • Add broth, seasonings, beans and chilies. *Extra broth can be added at the end if you like.

  • Bring to a boil.

  • Reduce heat to simmer (low or med-low) for 30 minutes. Remove from heat.

  • Add yogurt. Serve.


Note: I use full fat plain yogurt rather than sour cream. I find that sour cream often has added ingredients (like chemicals…) eww.



Butternut Squash and Apple Soup


1 Tablespoon Coconut Oil OR Butter

1 small onion, chopped

1/2 teaspoon gray sea salt

  • 1 Butternut Squash, peeled and chopped

2 apples, peeled, cored, and chopped

1 teaspoon nutmeg OR curry

32 oz. Organic Vegetable OR Chicken Stock


  • Sauté the onion in oil/butter over medium heat for 3-4 minutes or until translucent.

  • Add butternut squash, apple, and spice and stir to combine

  • Add stock and bring to boil, reduce to simmer, cover and cook for 15 minutes or until vegetables are tender.

  • Puree soup in blender and serve.



Paleo Roasted Red Pepper Sweet Potato Soup



2 huge sweet potatoes, peeled and cubed. Measured this is about 6 cups of cubes.

One 14 ounce jar of roasted red peppers in water (drained).

One 14 ounce can of coconut milk. 

1 cup of chicken stock.

1 small yellow onion, large dice.

2 cloves of garlic.

1/2 tsp black pepper.

1/2 tsp red pepper flakes.



1.  Dump everything into your slow cooker.

2.  Let it cook for 4 to 6 hours.

3.  Blend it with an immersion blender, food processor, or blender. I chose not to blend it all the way to leave some chunks of potato.

4.  Eat it and feel smart and good at cooking and stuff. Garnish it with red pepper flakes or chipotle flakes if you are fancy.



Crockpot Thai Beef Stew




2 tablespoons coconut oil, divided

3 pounds beef stew meat, trimmed of fat

1 medium yellow onion, thinly sliced

2 cloves garlic, minced

2 teaspoons peeled and minced fresh ginger

1 (13.5-ounce) can full-fat coconut milk

1/3 cup tomato paste

1/2 cup Thai red curry paste

2 tablespoons fish sauce

2 teaspoons fresh lime juice

2 teaspoons sea salt

2 cups broccoli florets

2 cups julienned carrots

1 cup peeled and julienned jicama*

fresh cilantro, for garnish

*omit for SCD



1.  Heat 1 tablespoon of the coconut oil in a large skillet over medium-high heat. Working in batches, brown the meat on all sides.

2.  Use a slotted spoon to transfer each batch of browned meat directly to the slow cooker, then continue browning. Wipe out the skillet between batches if a lot of liquid has accumulated at the bottom to ensure even browning.

3.  Wipe out the skillet and add the remaining 1 tablespoon of coconut oil. Saute the onion, garlic, and ginger over medium high heat for 5 minutes.

4.  Pour in the coconut milk and stir continuously to release the browned bits on the bottom of the pan.

5.  Add the tomato paste, curry paste, fish sauce, lime juice, and salt, then pour the mixture over the beef in the slow cooker.

6.  Cook on high for 5 hours or low for 8 hours. Add the broccoli, carrots, and jicama during the last 30 minutes if cooking on high, or the last hour if cooking on low. Serve garnished with cilantro.



Barley and Beef Soup

adapted from Better Homes and Gardens slow cooker favorites



12 ounces beef or lamb stew meat (grass fed beef or lamb is preferred)

1 tablespoon olive oil

8 cups beef broth or beef stock

1 14.5 ounce can diced tomatoes (may use fresh diced tomatoes)

1 cup chopped onion (1 large)

1 cup peeled parsnip or potato cut into 1/2 inch pieces

1/2 cup greenbeans (cleaned and cut)

1/2 cup diced carrots (may use frozen mixed vegetables in a pinch)

2/3 cup regular barley

1/2 cup chopped celery (1 stalk)

1 bay leaf

2 cloves garlic, minced

1 teaspoon dried oregano or basil, crushed

1/4 teaspoon ground black pepper



1.  Trim fat from meat.  Cut meat into 1 inch pieces. In a large skillet cook meat in hot oil over medium-high heat

until browned. Drain off fat

2.  Transfer meat to a 5 or 6 quart slow cooker.  Stir in broth, tomatoes, onions, parsnip, greenbeans, carrots, barley, celery, bay leaf, garlic oregano, and pepper.

3.  Cover an cook on low-heat setting fo 8 to 10 hours or on high-heat setting for 4 to 5 hours.  Remove and discard bay leaf before serving.



Beef Stock



about 4 pounds beef marrow and knuckle bones
1 calves foot, cut into pieces (optional)
3 pounds meaty rib or neck bones
4 or more quarts cold filtered water
1/2 cup vinegar
3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
several sprigs of fresh thyme, tied together
1 teaspoon dried green peppercorns, crushed
l bunch parsley



Place the knuckle and marrow bones and optional calves foot in a very large pot with vinegar and cover with water. Let stand for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns.


Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes. You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes in this book.


Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer to smaller containers and to the freezer for long-term storage.



Chicken, Potato, and Leek Soup



2 lbs Boneless Chicken Breast                          

3 to 4 potatoes diced                                          

1 leek, cut into 2cm or ¾ inch slices

2 garlic cloves, crushed

4 cups chicken stock

2 tbs olive oil                                                       



Preheat oven to 425 degrees.  Heat 1 tbs olive oil in and cook chicken and then set aside.  Add the rest of the olive oil and cook leeks and garlic for 2 minutes or until soft.  Gradually add the stock, stirring until the sauce boils and thickens, then remove from the heat.  Then, cut up the chicken into little pieces and add the potatoes and chicken to the stock.  Then bring to a boil and then turn down to low and simmer until the potatoes are soft but not mush.



Clam Chowder with Bacon



1 oz butter                                                                            

 2 bacon slices, finely chopped

1 large onion, finely chopped                                            

4 potatoes cut into small cubes

2 cups fish stock                                                                  

1 bay leaf

½ cup full cream whole milk                                             

4 (3 ½ oz) tins of baby clams, drained and chopped

2 tbs finely chopped parsley                                             

1 cup Cream



Cook the bacon and onions until softened, stir in the potato, cook for a further 3 to 4 minutes, and then gradually pour in the stock and add the bay leaf.  Bring the mixture to a boil, and then reduce to simmer covered for 20 minutes until the potato is cooked.  Simmer for another 10 minutes until the soup is reduced and slightly thickened.  Then, discard the bay leaf.  Add the milk, cream, parsley, and the clams.  Stir to gently reheat but do not bring to a boil.  Season with sea salt, pepper, and garnish with parsley.



Easy Turkey Soup Recipe for the Crock Pot

adapted from glutenfreegoddess



1 1/2 lb fresh turkey breast, skin on

3-4 cloves garlic, chopped

half a red onion, finely diced

2 ribs of celery, trimmed and chopped

4 large carrots, sliced 

half a medium-large winter squash, peeled and cubed (butternut, banana, etc)

celtic gray sea salt, and fresh pepper, to taste

Italian style herbs, to taste(basil, rosemary thyme, marjoram)

1 tablespoon balsamic vinegar

Fresh cold water, as needed

Fresh chopped parsley, for serving



1.  Turn the slow cooker on high

2.  Rinse the turkey breast in cold water and place it in the bottom of the slow cooker.  Top with chopped garlic, onion, celery, carrots, squash.  Season the goodies with sea salt, pepper, and Italian herbs.  Add the vinegar. Pour fresh cold water over the turkey and veggies until submerged.

3.  Cover and cook on high until the turkey falls apart using a fork.  This could be anywhere from 4 to 5 hours, depending upon the size of your crock pot and the size of your turkey breast.  Remove the piece of skin and discard.  Pull apart the cooked turkey into pieces, using two forks or a big spoon. Stir and taste test.  Does it need a pinch of sugar(I would use a drizzle of honey) to offset the saltiness?  How about a little more vinegar to brighten the flavor? Tweak the broth gently with small amounts of sweet, sour and salty until the balance is the way you like it.  If you like your turkey soup spicy, add some hot red pepper flakes! Serve with the sprinkling of fresh chopped parsley.  Serves four.



Erin’s Best Butternut Squash Soup 


2 Butternut Squash, skin removed, cubed

5 Carrots, peeled, coarsely chopped

4 Celery Stalks- coarsely chopped

2 medium cooking Onions, coarsely chopped

2 Tbsp. Butter

8 cups Chicken Stock (or water with chicken seasoning)

1/8 tsp Black Pepper

1/8 tsp Cayenne Pepper

1/8 tsp Nutmeg

1/8 tsp Ginger

!/8 tsp Ground All-Spice

Sea Salt to taste (I use about 1 Tbsp.)

½-1 cup Heavy Cream (depending on taste)



1.  Put all vegetables in a large pot with butter. Sauté until vegetables begin to become tender.

2.  Cover vegetables with chicken stock or water.  Vegetables should just be covered with liquid.

3.  Add spices and simmer for 20 minutes (until all vegetables are cooked through).

4.  Blend in food processor or blender until smooth and then return to pot.

5.  Add heavy cream and stir thoroughly.

     * Top with cheddar cheese, and chopped crispy bacon.  



Erin's Chicken Stock



1 whole chicken carcass (we use leftover chicken parts from roasted chicken)

chicken feet up to 4 (optional)

6 quarts of filtered water

2 Tbsp vinegar

1 large onion coarsely chopped

3 carrots coarsely chopped

3 celery sticks coarsely chopped

1 bunch of fresh parsley



If use whole chicken remove fat glands and gizzards.  Cut chicken parts into several pieces. (cut spinal cord into 1inch sections.) Place all chicken parts in large stainless steel pot with the water and the vinegar (do not use aluminum or tefflon pots) Let stand for 1 hour. Add all vegetables except the parsley and bring to a boil.  As it is boiling rmove the scum that floats to top with a large spoon. Reduce heat, cover and simmer for 6 to 24 hours.  The longer you cook the stock the more flavor it will have. 10 minutes before finishing the stock add the parsley.  To finish the stock remove chicken parts and vegetables with a slotted spoon.  Strain stock using a collander with cheese cloth in a large pot or bowl. Divided and store in covered containers in refrigerator or freezer. 

(adapted from Nourishing Traditions cookbook)



Hot Beef Borscht



1 lb stewing beef cut into cubes                        

1 onion finely chopped

1 lb beetroot

1 carrot, cut into short strips

1 parsnip cut into short strips

1 cup finely shredded cabbage

sour cream, to serve

snipped chives, to serve



Put the beef and 4 cups water into a large saucepan, and bring slowly to a boil.  Reduce the heat, cover, and simmer for 1 hour.  Cut the stems from the beetroot, wash well, and place in a large saucepan with 4 cups of water.  Bring to a boil, and then reduce the heat and simmer for 40 minutes, or until tender, then drain reserving 1 cup of the liquid.  Allow to cool, then peel and grate the beetroot.  Add the onion, carrot, parsnip, beetroot and reserved beetroot liquid.  Bring to a boil, reduce the heat, cover, and simmer for 45 minutes.  Stir in cabbage and simmer further for 15 minutes.  Then, season to taste.  Serve with a scoop of sour cream and chives on top of it.



Roasted Tomato Soup

adapted from glutenfreegoddess


What you need to do first: Roast some fresh tomatoes.

Preheat the oven to 400 degrees F.

3 pounds plum tomatoes

olive oil

garlic cloves

Italian herbs

Balsamic vinegar


Grab three pounds of plum tomatoes(or vine ripe tomatoes) and wash them gently (I also added some yellow tomatoes)  Cut the tomatoes in half and toss them into a roasting pan with splashes of extra virgin olive oil, some dried Italian herbs and several peeled cloves of garlic.  Add a generous drizzle of balsamic vinegar(to keep this yeast-free use lemon juice or omit). Slide the pan into the oven and gather the next ingredients.  The tomatoes should be ready in roughly 45 minutes.  



2 tablespoons olive oil

1 red onion, peeled and diced

1 teaspoon dried basil

1/2 teaspoon red chili flakes-if you like heat-or omit

1 28-ounce can organic fire roasted crushed tomatoes

1/2 teaspoon organic honey

3 cups light broth(chicken or vegetable broth)

1 bay leaf

Celtic gray sea salt and freshly ground pepper, to taste

3 lbs oven roasted plum tomatoes(see above)

Garnish: chopped fresh parsley, basil or mint



In a heavy soup pot heat the olive oil over medium heat.  Add the onion and garlic and stir for five minutes. Add the herbs and chili flakes, and stir another minute or two, until the onion is softened.  Add the canned tomatoes, honey and broth.  Toss in the bay leaf and season with sea salt and fresh ground pepper, to taste.  Add the oven-roasted tomatoes and garlic, breaking the pieces apart a bit with a wooden spoon.  cover and bring to a simmer; lower the heat and continue to simmer for about 30 to 40 minutes.  Discard the bay leaf.  Puree the soup with an immersion blender, (or in small batches in a food processor or blender, tightly covered). Return to pot.  Taste for seasoning adjustments.  Heat through.  If you like a creamy soup, stir in a half cup of cream.  If the soup is too thick, add enough hot broth to thin it to the consistency you prefer.  keep warm until serving.  Sprinkle with chopped herbs. Serves 4

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