Fall is a terrific time to warm up with soups and stews. Not only are the nourishing, but they taste great and are easy on your digestive system. Many of my patients have been asking me for recipes, so I am posting a few of my favorites. Enjoy!!
Bone Broth Chicken Stock
Chicken - You can use a whole chicken uncooked or the bones from a roasted chicken that you’ve already eaten. (Sometimes I use thighs or breasts if I am making a soup where I want to use the chicken as an ingredient.)
1 large onion
4-6 stalks celery
4 large or 6 medium carrots
1 large potato (optional)
1 can of diced tomatoes (optional)
You can also add any root vegetable to your stock.
Place items in a large pot and fill with water. Cook covered on low heat for 3-4 hours or overnight in a slow cooker.
Yellow Pepper Soup
4 cups chicken broth
2 large yellow (or orange) peppers
1 large potato, peeled
1 cup carrots
1 medium onion
Dash of cayenne pepper
Chop all vegetables and add to broth.
Boil for 30 minutes and purée.
Can be served hot or cold.
6 cups chicken broth
Shredded chicken meat left over from making broth (from 4 thighs)
1 cup black beans
½ cup corn
½ cup salsa (tomato, onion, cilantro, jalapeño, salt, pepper, amounts all to taste)
Cook on medium heat for 30 min.
Garnish with avocado and crushed tortilla chips