Ingredients

• 2 tbsp butter or olive oil
• 1 small onion, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 1 tbsp fresh grated ginger
• 2 medium sweet potatoes, cut into 1-inch cubes about 1 lb
• 2 lbs boneless, skinless chicken breast
• 5 cups chicken broth or bone broth
• 1 tsp fresh thyme, chopped
• 1/2 tsp coarse sea salt
• 1/4 tsp black pepper
• 1 bay leaf
• 2 tsp ground turmeric
• 1 cup full-fat coconut milk
• 1 head lacinato kale, stems removed, roughly chopped
• 2 tbsp fresh lemon juice

Directions

1. Heat butter or olive oil in a large heavy-bottomed pot over medium-high heat. Add the chicken and cook 3-5 minutes per side until lightly browned. Remove and set aside.
2. In the same pot, add onion and celery. Cook 5-7 minutes until softened and translucent. Add garlic and ginger and sauté 1 minute until fragrant.
3. Return chicken to the pot. Add sweet potatoes, broth, thyme, salt, pepper, bay leaf and turmeric. Stir well. Cover and simmer on medium-low 30-40 minutes, until the chicken shreds easily.
4. Remove chicken and shred with two forks (or use a stand mixer with the paddle attachment, life hack). Return it to the pot.
5. Stir in coconut milk and kale and cook 2-3 minutes until the kale wilts. Add lemon juice, taste, and adjust seasoning.

Instant Pot: Use 4 cups broth instead of 5. Brown and sauté on Sauté mode, add everything except the coconut milk, kale and lemon, cook on Manual (High) 15 minutes, release, then shred and stir in the coconut milk, kale and lemon.

Slow cooker: Brown and sauté on the stovetop first. Move everything except the coconut milk, kale and lemon to the slow cooker, cook on High 4 hours or Low 6-8 hours, then shred and stir in the rest.

Tips: Use bone broth for extra protein. Swap kale for spinach if that's what you have. Add white rice to make it heartier. Freeze it without the kale for the best texture.

402 cal · 40g protein · 23g carbs · 17g fat · 4g fiber (per serving)

Full post: Healing Chicken Soup

Cook times stay about the same when you scale up, you just need a bigger pot.

Ingredients

• 24 oz bone broth I love Bonafide Provisions and Fond
• 3 cups water
• 3 cloves garlic, minced
• 1/2 onion, diced
• 1/2 bell pepper or 3 mini peppers, diced
• 2 large carrots, sliced or diced I love the big slices!
• 1 zucchini, sliced thin
• 1 tsp olive oil
• 16–24 oz chicken breast I love Cooks Venture
• 1 tbsp tomato paste
• 1 tbsp turmeric
• 1 tbsp dried ginger
• 1/2 tbsp salt I love Redmond Real Salt
• 1 tsp black pepper
• 1 tsp cayenne or more for more spice
• 1 tsp paprika
• 1/2 tbsp chili powder
• 1 tsp cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 avocado, sliced for topping
• handful of cilantro for topping
• handful of tortilla chips I love Siete
• 1/2 cup shredded cheese I love Raw Farm cheddar

Directions

1. In a large pot, add olive oil and season the chicken with a little salt and pepper. Sear each side over medium high heat about 5-7 minutes until cooked through. Remove and set aside.
2. Add garlic, onion, peppers, carrots and zucchini. Sauté 3-4 minutes until soft.
3. Add tomato paste and all the seasoning. Stir 1-2 minutes to mix well.
4. Add bone broth and water and stir well. Turn the heat to high, pop a lid on, then turn to medium low and cook about 20 minutes. Season to taste.
5. Ladle into bowls and top with avocado, sliced chicken, cilantro, chips and cheese.

Cook times stay about the same when you scale up, you just need a bigger pot.

Ingredients

• 1 can (14 oz) whole tomatoes or 5 Roma tomatoes, boiled 2 min, iced and peeled
• 1 garlic clove, minced
• 1/4 white onion, diced
• 1 medium carrot, peeled and diced
• 1 tsp olive oil
• 1 tsp butter
• 1/2 cup bone broth
• 1/4 cup heavy cream or half and half
• 1/2 tsp salt
• large pinch of black pepper
• pinch of crushed red pepper
• 1/2 tsp dried basil plus fresh basil to top, optional
• parmesan, for topping

Directions

1. In a large pot, heat butter and oil. Add onion, carrot and garlic and sauté about 3 minutes until soft.
2. Add tomatoes, bone broth and seasonings. Bring to a boil, reduce to a simmer, cover and let it go 10-15 minutes.
3. Take it off the heat and stir in the cream. Blend with an immersion blender, or in batches in a regular blender with the small top opening vented so the hot soup doesn't pop the lid off!!
4. Top with parm and basil.

Cook times stay about the same when you scale up, you just need a bigger pot.

Ingredients

• 1–1.5 lbs chicken breast, thinly sliced I love Cooks Venture
• 1 tsp sesame or avocado oil
• 1 bag (24 oz) bone broth I love Bonafide Provisions beef
• 1 head bok choy, stems torn off
• 1–2 cups sliced baby bella mushrooms
• 1 tbsp coconut aminos or soy sauce/tamari
• 1 cup water
• 1 tsp minced ginger
• dumplings, wontons or potstickers I used Feel Good Foods chicken potstickers
• salt, pepper, garlic and onion powder, dash of turmeric
• chili crunch, 1 tsp per bowl optional, I like Trader Joe's or Momofuku
• sliced green onion, for topping

Directions

1. In a large pot, cook the chicken over medium high heat in a little oil, seasoned with salt, pepper, garlic and onion powder, about 7 minutes.
2. Remove the chicken and set aside. Reduce heat to medium and add the mushrooms and wontons.
3. Add bok choy, ginger, coconut aminos, bone broth and water and bring to a boil. Season with a dash of salt, pepper, garlic and onion powder and turmeric.
4. Cover, reduce to medium low and cook about 10 minutes.
5. Turn the heat off. In each bowl add wontons, then bok choy, then about 3 ladles of soup. Top with chicken, chili crunch and green onion.

Cook times stay about the same when you scale up, you just need a bigger pot.

Ingredients

• 1 package chicken tortellini Kite Hill has a dairy free option
• 1 bag (24 oz) bone broth Bonafide Provisions is my fav
• 1 lb ground turkey
• 1/4 white or yellow onion, diced
• 3 cloves garlic, minced
• 2 large carrots, diced
• 2 large handfuls kale, veins removed so you don't get tough bites
• 1/4 cup half and half or cream
• 1/2 tbsp salt
• 1 tsp black pepper
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp turmeric
• 1/4 tsp ginger
• 1 tbsp Italian seasoning
• 1/4 tsp dried sage
• 1 cup water
• 1 tbsp tomato paste
• 1 tbsp ghee or butter
• 1 tsp crushed red pepper optional, for heat

Directions

1. In a large pot over medium heat, melt the butter or ghee. Sauté onion and garlic 2-3 minutes, then add carrots and sauté about 3 more minutes until soft.
2. Add the ground turkey and brown, about 7 minutes.
3. Stir in tomato paste and kale. Add bone broth and water, bring to a boil, and add the seasonings.
4. Add tortellini and cook according to the package, about 8 minutes.
5. Stir in the cream, take it off the heat, and serve.

Cook times stay about the same when you scale up, you just need a bigger pot.

Ingredients

• 1 tbsp butter
• 4 oz bacon, diced I like Pederson's uncured
• 1 yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper
• 2 cans white beans cannellini, white kidney or great northern
• 4 cups chicken bone broth
• 1 parmesan rind
• 1 tsp rosemary
• 1/2 tsp oregano
• zest of 1/2 lemon + juice of 1 lemon
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups spinach

Directions

1. Heat a large pot or Dutch oven over medium heat. Add butter and bacon and sauté 4-5 minutes until the bacon is slightly browned.
2. Add onion, garlic, celery, crushed red pepper, salt and pepper. Cook 5 more minutes, then add 2 tbsp water and scrape up the browned bits.
3. Add bone broth, beans, parmesan rind, rosemary, oregano and lemon zest. Bring to a boil, reduce to medium-low, cover and simmer about 25 minutes.
4. Stir in spinach and lemon juice and cook 5 more minutes uncovered.
5. Eat right away, or portion into Souper Cubes, freeze overnight, pop them out into a freezer bag and keep up to 3 months. Microwave a cube 1.5-2 minutes to reheat.

340 cal · 15g protein · 18g carbs · 25g fat (per serving)

Full post: Italian White Bean Soup

Cook times stay about the same when you scale up, you just need a bigger pot.

Ingredients

• 1 lb grass fed ground beef I like Wholesome Meats
• 1 can kidney beans, drained
• 1 can crushed tomatoes
• 2 cups water
• 1 bag (24 oz) beef bone broth Bonafide Provisions, adds protein and collagen
• 1 tsp butter or ghee
• 1 tsp avocado oil
• 4 carrots, diced
• 1 bell pepper, diced
• 6 cloves garlic, minced
• 1 squash, quartered then sliced
• 1/2 onion, diced
• 1 jalapeño, seeded and diced optional
• 1 tbsp tomato paste
• 1/2 tbsp salt
• 1/2 tbsp black pepper
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tbsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp oregano
• dash of cinnamon and clove
• toppings: greek yogurt, shredded cheddar, cilantro or green onion, diced onion I use Stonyfield yogurt instead of sour cream for a protein boost

Directions

1. Add all the veggies to a large pot over medium heat with a little avocado oil and ghee and sauté 2-3 minutes.
2. Add the ground beef and cook through.
3. Add tomato paste, crushed tomatoes, drained kidney beans, bone broth and water and mix well.
4. Add all the seasoning, bring to a boil, then cover and simmer about an hour. Go longer for a deeper flavor!
5. Top with your toppings.

Cook times stay about the same when you scale up, you just need a bigger pot.

Ingredients

• 1 lb carrots, diced
• 1–2 delicata squash, peeled and chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 inch ginger, peeled and chopped
• 1 tbsp butter
• 1 tsp each salt, black pepper and turmeric
• 32 oz chicken bone broth added on cook day
• 1 tbsp honey added on cook day
• 1/4 cup cream added at the end
• squeeze of lemon juice added at the end

Directions

1. Add the veggies, butter and seasonings to a freezer bag and freeze up to 3 months.
2. To cook, add the bag contents to the slow cooker with the bone broth and honey.
3. Cook on low 8 hours, then blend until smooth.
4. Stir in the lemon juice and cream right before serving.

Full post: Slow Cooker Carrot Ginger Squash Soup

Cook times stay about the same when you scale up, you just need a bigger pot.

Ingredients

• 2 medium purple sweet potatoes, peeled and cubed smaller cubes cook faster
• 1 cup bone broth I like Bonafide pasture raised chicken
• 1/4 cup cream or whole milk, plus a drizzle to serve
• 1 tsp butter or ghee
• 1 tsp salt
• 1 tsp pepper
• 1/4 tsp turmeric
• 1/4 tsp dried ginger
• dash of cayenne optional
• 1 tbsp pumpkin seeds
• toasted sourdough, for dipping I love Easy Tiger cranberry walnut

Directions

1. In a medium pot, bring about 3 cups of heavily salted water to a boil.
2. Boil the potatoes until fork tender and strain, or keep boiling until most of the water evaporates to keep all that purple cooking liquid in. Add them back to the pot.
3. Add bone broth, salt, pepper, turmeric and ginger and blend with an immersion blender, or carefully blend in a blender and return to the pot.
4. Stir in the cream and season to taste.
5. Serve drizzled with olive oil and cream, sprinkled with pumpkin seeds, with toasted sourdough.

Cook times stay about the same when you scale up, you just need a bigger pot.

Ingredients

• 4 sweet onions, sliced
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/4 cup dry red or white wine
• 4 cups beef stock bone broth is great here
• 2–3 sprigs fresh thyme
• 1 bay leaf
• 1 tsp balsamic vinegar
• salt and pepper
• 8 baguette slices, 3/4 inch thick
• 3/4 cup shredded Gruyère
• 1/4 cup grated parmesan

Directions

1. Turn the oven to broil. Toast the baguette slices on a baking sheet 1-2 minutes until golden and set aside.
2. Melt butter in a large pot or Dutch oven over medium heat. Add onions and cook them down 30-40 minutes, stirring often, until deep golden brown.
3. Add garlic and wine and scrape the bottom of the pan.
4. Stir in stock, thyme and bay leaf. Bring to a boil, reduce heat, cover and simmer 15-20 minutes. Pull out the thyme sprigs and bay leaf.
5. Stir in balsamic and season with salt and pepper.
6. Ladle into oven safe bowls (or leave it in the pot), top with baguette slices and cheese, and broil 3-4 minutes until melted and bubbly.

Cook times stay about the same when you scale up, you just need a bigger pot.