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Chicken Soup Recipe

Chicken Soup Recipe

Homemade chicken soup is one of my favorite recipes to make this time of year. I like to make a big batch on Sunday, freeze half of it, and enjoy it for lunch all week! It’ll stay fresh for up to 4 days in the fridge, which is why I like to freeze half of it right away and thaw it out towards the end of the week. If you get bored with your lunches and like to switch things up, simply add a side salad made with a variety of chopped veggies and different salad dressings each day. 

Now before I share my recipe, you have to know… I don’t consider myself a recipe developer or a chef. In fact, I’m terrible at measuring things when I cook. I’m the type of gal who likes to whip things up and taste as I go. A little more paprika, a little more pepper, a pinch more of sea salt…. and it’s perfect! That said, you may need to add more sea salt, spices, or fresh parsley than what’s listed below. I also prefer lots of veggies and don’t add noodles to my chicken soup, but feel free to add your favorite gluten-free pasta noodles or zucchini “noodles” to this recipe. Get creative and modify to your liking! 

Chicken Soup Recipe 

Ingredients 

  • 1 tablespoon avocado oil 
  • 1 large onion, peeled and diced 
  • 32 ounces organic bone broth or low-sodium chicken stock 
  • 8 whole all spice berries 
  • 1/2 cup chopped fresh parsley 
  • 1 whole organic chicken 
  • Additional filtered water to cover
  • 1 bunch carrots, peeled and sliced 
  • 1 bunch celery, ends removed and sliced 
  • 1/4 teaspoon paprika* 
  • 1/4 teaspoon onion powder*
  • 1/4 teaspoon turmeric powder*
  • 1/4 teaspoon pink Himalayan sea salt*
  • 1/4 teaspoon ground black pepper*
  • Pinch of crushed red pepper flakes*

Instructions 

  1.  Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 4 minutes, stirring occasionally.  
  2. Add bone broth or chicken stock, whole all spice berries, chopped parsley, and chicken. Add additional water to cover chicken and gently stir. Heat and simmer, uncovered, for 30 minutes (skim off foam every so often).
  3. Add carrots, celery, paprika, onion powder, turmeric powder, sea salt, and pepper. Stir and continue to cook for 15 minutes.
  4. Remove chicken from the pot and check to ensure the chicken breast is cooked all the way through (cooking time varies based on the size of the chicken).  Set aside to cool. Continue to simmer the stock and veggies for 15 minutes. 
  5. Pick the meat off of the bones. Return the shredded chicken to the pot, stir together, and serve.
  6. Store the remaining soup in the cooking pot, large glass ball jars with wide lids for easy grab-and-go, and/or freeze it for later use. 

*NOTE: Once the soup is finished, taste the broth and add more sea salt, spices, or fresh chopped parsley to taste. 

If you make this recipe, let us know how it turns out in the comments below!

A Week Full Of Meal Inspirations & Recipes

A Week Full Of Meal Inspirations & Recipes

Happy Monday!

This week I’m doing something a little different. Every day, I will feature one ‘Foodie of the Day’ from Instagram. Someone who inspires me to get in the kitchen and cook! I will share my favorite breakfast, lunch, dinner, and snack recipes from the Foodie of the Day on my Instagram @RachelSunley. I will only share delicious and nutritious recipes made from real, wholesome ingredients. Recipes will be gluten-free, dairy-free, and (mostly) vegan.

If you’re not on Instagram yet, then this is the perfect time to sign up! I LOVE Instagram because it allows me to connect with clients, family, friends, colleagues, and people from all over the world (like YOU). Not to mention, it is my #1 go-to source for new recipes (#plantbased #recipes) and workout inspirations (#fitness #yoga). 

To kick things off, I shared these decadent Vegan Buckwheat Galettes topped nectaries, pomegranate, maple syrup and edible flowers for breakfast (via @thesunshineeatery).

Curious what’s for lunch? Follow me on Instagram to find out, and get a full week of delicious and nutritious meal inspirations and recipes!

Much Love & Many Blessings,

Rachel Signature

 

Creamy Chocolate Pudding

Creamy Chocolate Pudding

What if you could eat a delicious, creamy bowl of rich chocolate pudding every day and NOT stress about it affecting your blood sugar, health, or waistline? Just the thought of it makes my mouth water and heart tickle! Well, my dear, you can enjoy a decadent bowl of chocolate pudding every day and not stress about it when you make this delicious and nutritious recipe below.

Now, before you dig in and read the ingredients, I have to be upfront and honest. If a health coach shared this recipe with me five years ago, I would have NEVER tried it. The thought of combining avocado with anything would have grossed me out. Call me crazy, but the sight, smell, and texture of an avocado seriously freaked me out (I hated creamy textures). In fact, I didn’t start eating (and enjoying) avocado until I was 28 years old!

You see, when I started my health journey (nearly eight years ago), I had tons of experimenting to do. I didn’t go from living on coffee, granola bars, and sugar-filled cereals to drinking green juice and eating kale overnight. And if you’re just getting started with your healthy eating journey, I don’t expect you to, either! Even my fellow green juice junkie friends had hesitations about this recipe (until I gave them a sample to try). Avocado fan or not, you will LOVE this recipe. Give it a try and let me know what you think. I promise you, you will not be disappointed!

Creamy Chocolate Pudding
 
PREP TIME
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Author:
Yield: 1 to 2
INGREDIENTS
  • 1 medium ripe avocado
  • 2 tablespoons raw cacao powder
  • 2 tablespoons pure maple syrup
  • 6 tablespoons unsweetened vanilla almond milk
  • 1 tablespoon pistachios or other nuts, chopped for topping (optional)
INSTRUCTIONS
  1. Cut open the avocado and scoop out the pit. Cut avocado into large chunks and put in blender.
  2. Add the cacao, maple syrup, and almond milk.
  3. Blend, starting on low and then moving to high speed until it is smooth.*
  4. Add more cacao or maple syrup to taste.
  5. Refrigerate the pudding for 1 to 2 hours.
  6. Top with pistachios (optional) and serve cold.
NOTES
*If the avocado is large, you may need a bit more of each ingredient. If the pudding is too thick, drizzle in a bit more almond milk.

Please choose organic ingredients when possible.

If you make this recipe, let us know how it turns out in the comments below!

What To Do When You’re Craving Pasta (Recipe Inside!)

What To Do When You’re Craving Pasta (Recipe Inside!)

Have you fallen for the low-carb or no-carb diet craze? Are you riding the gluten-free train?

Perhaps you’ve been diagnosed with Celiac Disease and actually can’t have gluten. Or maybe you’re someone like me who does not have Celiac Disease but simply can’t tolerate/digest wheat.

For months or even years, you’ve avoided all types of pasta. White pasta, wheat pasta, lasagna, manicotti, and more. (oh the glorious days when we were young and could eat anything!)

And every once in a while, you CRAVE pasta. The craving gets so intense that you just say screw it! You indulge in a big bowl of pasta and suffer the agonizing aftermath (bloating, gas, constipation, stress from feeling and looking 9 months pregnant) for days.

If you can relate to anything (or everything) I just said, then I have a solution for you!

The next time you’re craving pasta, make Spaghetti Squash! (you know that weird looking yellow cylinder shaped squash you have no idea how to prepare?)  

Spaghetti Squash (after being baked) looks like Spaghetti, tastes like spaghetti, and it’s super simple to prepare. You can top it with red sauce, create a lasagna bowl, or simply add olive oil, fresh herbs, garlic, and spices). I encourage you to get creative!

Tip: Cook once, eat three times. Make an extra spaghetti squash and save the rest for lunch during the week. Add a simple side salad and you got yourself a delicious and nutritious lunch/dinner!

Simple Spaghetti Squash
 
Author:
Yield: 4-6
INGREDIENTS
  • 1 spaghetti squash
INSTRUCTIONS
  1. Preheat the oven to 375°F.
  2. Wash the outside of the squash thoroughly. Halve the squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half.
  3. Arrange squash in a 9x13-inch baking dish, face down.
  4. Pour ½ cup water into the dish and bake until just tender, about 30 to 35 minutes.
  5. Rake a fork back and forth across the squash to remove its flesh in strands…just like spaghetti!
  6. Top with your favorite sauce, toppings, and seasonings.
NOTES
Please choose organic ingredients when possible.

 

Much Love,

Easy Tomato Basil Soup

Easy Tomato Basil Soup

I have a confession. I despise raw tomatoes. I know, it’s sad. It’s the texture and the taste that I just don’t like. Every year, I try a variety of tomatoes, hoping that I’ll develop new taste buds and actually enjoy them. Heirloom tomatoes, plum tomatoes, cherry tomatoes, grape tomatoes, campari tomatoes, green tomatoes, you name it, I’ve tried it.

I was hoping this year was going to be the year that I fall in love with these nutrient-packed beauties. I turned 30, my mother started growing her own tomatoes, and I joined my first CSA (Community Shared Agriculture) where I get fresh, organic produce delivered straight from the farm every Tuesday.

Last week I received a juicy, ripe, and colorful mix of yellow, orange, and red tomatoes fresh from the farm. My lovely mother, Linda, told me to try the organic tomatoes since they’re “so much better” than store bought tomatoes.

Epic fail. I still dislike raw tomatoes. 

The good news is, I LOVE cooked tomatoes. Weird, I know. Grilled tomatoes, stewed tomatoes, tomato soup, tomato sauce, you name it, I love it! What a beautiful thing. Eating lots of tomatoes, any way you can, is great for your health. This fruit that acts like a vegetable is loaded with health properties that I want to take advantage of (and you should too).

Which brings me to this week’s recipe, homemade tomato basil soup. This recipe was super simple to make, it took less than 5 minutes to prepare (thanks to my Vitamix), and it was surprisingly delicious. Give it a try and let me know what you think in the comments below. Enjoy!

 

Easy Tomato Basil Soup
 
PREP TIME
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Author:
Yield: 2 to 3 servings
INGREDIENTS
  • 6-7 tomatoes
  • 1 small onion
  • 1 clove garlic (optional)
  • 3 fresh basil leaves
  • sea salt and pepper to taste
INSTRUCTIONS
  1. Wash all produce well.
  2. Prepare produce by cutting tomatoes in half and chopping onion into small chunks.
  3. Place tomatoes, onion, garlic, basil leaves, pepper and sea salt into the Vitamix container and secure lid.
  4. Select Hot Soup program (or switch machine to Start and slowly increase speed to Variable 2).
  5. Switch machine to Start and allow to complete programmed cycle (or continue blending for 30 seconds).
  6. Season soup with additional pepper, as needed.
  7. Serve immediately or store in an air-tight glass container for up to 3 days.
NOTES
If you don't have a Vitamix, don't worry! Any high-speed blender will do! Just follow these directions instead:
1. Wash all produce well.
2. Prepare produce by cutting tomatoes in half and chopping onion into small chunks.
3. Place tomatoes, onion, garlic, basil leaves, pepper and sea salt into the blender container and secure lid.
4. Start blender on Low and blend for 30 seconds.
5. Switch machine to High and continue blending for 30 seconds.
6. Transfer blended mix to pot and simmer on the stove for 30 minutes to 1 hour (the longer it simmers, the greater the flavor).
7. Season soup with additional pepper, as needed.
8. Serve immediately or store in an air-tight glass container for up to 3 days.

Please choose organic ingredients when possible.

 

Sun Kissed Sunrise Juice

Sun Kissed Sunrise Juice

Awaken and refresh with this antioxidant-rich juice that combines the crisp taste of carrot, ginger, and lemon with the sweetness of cucumber and orange. Drink this juice for natural energy and gorgeous, glowing skin!

Sun Kissed Sunrise Juice
 
PREP TIME
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Author:
INGREDIENTS
  • 4 large carrots, ends removed
  • 1 cucumber, ends removed
  • 1 small mandarin orange, peeled
  • 1 inch ginger root, peeled
  • 1 lemon, peeled
INSTRUCTIONS
  1. Wash all produce.
  2. Prepare produce by cutting into pieces, small enough to fit into the top of the juicer.
  3. Add one ingredient to the top of the juice at a time.
  4. Serve immediately or refrigerate in an air-tight glass container for up to 48 hours.
NOTES
Choose organic ingredients when possible.