The Nourishing Home

living healthier lives in service to the King!

  • Home
  • About
    • About TNH
    • Contact
  • Meal Planning
  • Health & Wellness
    • Real Food Basics
  • Whole30
  • GF Recipes
    • Whole30
    • Breakfast
    • Lunch
    • Entrées
    • Slow Cooker
    • Soups & Stews
    • Sides & Salads
    • Snacks
    • Desserts
    • Kids in the Kitchen
  • My Cookbook
  • Subscribe

Rustic Veggie Soup {Whole30, GF, DF)

By Kelly · 44 Comments

The perfect comfort food on a rainy day or chilly winter's night, this Rustic Veggie Soup is a colorful rainbow of healthy, savory flavor.

The perfect comfort food on a rainy day or chilly winter’s night, this Rustic Veggie Soup is a colorful rainbow of healthy, savory flavor. This simply scrumptious soup makes it easy to enjoy your veggies, especially when you toss in some leftover roast chicken or pulled pork. Or one of my personal favorites, leftover spicy grilled shrimp. (Wowie, it’s so good!)

Bonus, it’s so easy to make! All it takes is a little chopping and simmering, and in less than 30 minutes, “Soups On!” To save time, I like to use pre-cut butternut squash. My local Trader Joe’s has adorable crinkle-cut butternut squash that makes the dish even more appealing. I also use pre-cut organic kale; a big bag from Costco makes it easy to use for this recipe and more!

The perfect comfort food on a rainy day or chilly winter's night, this Rustic Veggie Soup is a colorful rainbow of healthy, savory flavor.

This tasty, hearty meal is definitely a family favorite, which is why you’ll be seeing this recipe in my meal plan rotations over at The Better Mom blog.

P.S. The beauty of this recipe is also its versatility. The fire-roasted diced tomatoes paired with homemade chicken stock and a classic mirepoix of diced onion, carrots and celery form a flavorful base from which you can add your favorite seasonal veggies for a delicious soup personalized for you!

The perfect comfort food on a rainy day or chilly winter's night, this Rustic Veggie Soup is a colorful rainbow of healthy, savory flavor.

Print
Rustic Veggie Soup {Whole30, GF, DF)

5-6 servings

Ingredients

  • 1 Tbsp ghee
  • 1 Tbsp olive oil
  • 1 cup fine-diced sweet onion
  • 1 cup sliced carrots
  • 1/2 cup sliced celery
  • 2 cloves garlic, minced
  • 1 cup sliced cremini mushrooms
  • 5 cups homemade chicken stock
  • 1 (14oz) can fire-roasted diced tomatoes
  • 1 1/2 cups cubed Yukon gold potatoes
  • 1 1/2 cups cubed butternut squash
  • 1 tsp sea salt
  • 1 tsp Italian seasoning blend
  • 3 cups firm-packed chopped kale leaves

Instructions

  1. In a large stock pot (or dutch oven) over medium-high heat, add the ghee and olive oil. Then, add the onion, carrots and celery. Sauté until onion begins to soften (about 2-3 minutes). Add the garlic and mushrooms, continuing to sauté until mushrooms soften (about 1-2 minutes).
  2. Next, add the chicken stock, dice tomatoes, potatoes, butternut squash, salt and Italian seasoning. Turn the heat up to high to bring the soup to a boil, then reduce heat to a simmer.
  3. Cook soup 5 minutes. Then, add the kale and allow soup to simmer an additional 15 minutes, or until potatoes and butternut squash are fork tender.
  4. This flavorful veggie soup is delicious on its own, or toss in some leftover roast chicken, pulled pork or grilled shrimp during the last 5 minutes of cook time for an even heartier meal!
3.1
https://thenourishinghome.com/2017/02/rustic-veggie-soup/

You Might Also Like:

Veggie Confetti Cauliflower Rice
Easy Grilled Herb Turkey Breasts {Whole30}
Slow Cooker Roasted Chicken (GF)

Filed Under: Soups, Whole30 ·

3 Meals with 1 Main Dish: Slow Cooker Roast Chicken

By Kelly · 2 Comments

One of the biggest challenges to maintaining a healthy lifestyle is time! Discover how batch cooking can help you create multiple meals while saving time!

Welcome to Part One of a delicious new recipe series … 3 Meals with 1 Main Dish!

As we all know, one of the biggest challenges to maintaining a healthy whole food lifestyle is time! That’s why I’m excited to launch this helpful series featuring one of the easiest “Cook Once, Eat Twice or More!” strategies for saving time in the kitchen – batch cooking!

Batch cooking is simply making a large quantity of a particular food and using it to make multiple meals. This week, we’re putting this awesome time-saving strategy to work with my favorite Slow Cooker Roast Chicken.

One of the biggest challenges to maintaining a healthy lifestyle is time! Discover how batch cooking can help you create multiple meals while saving time!

When it comes to slow cooking a whole chicken, I’m all about getting the biggest bird I can afford (and will fit in my slow cooker). Cooking a big bird means lots of meat for making quick-n-easy weeknight dinners like the ones featured below.

Of course, this easy Rotisserie-Style Slow Cooker Chicken makes a delicious dinner paired with a bed of garlic-infused root veggies. However, I frequently slow cook a whole chicken on the weekend for the sole purpose of saving the meat for future meals, since a 6-pound whole chicken yields about 7-8 cups of shredded meat! Plus, it’s so easy to toss the bones back into the slow cooker to make a nutritious bone broth perfect for soups, stews and more!

Chicken Zoodle Pho Bowl

One of the biggest challenges to maintaining a healthy lifestyle is time! Discover how batch cooking can help you create multiple meals while saving time!

Chicken Zoodle Pho Bowl – A symphony of fresh flavors! This rich broth paired with roast chicken, fresh herbs and a squeeze of fresh lime – along with the slight heat of jalapeño slices and the crunch of bean sprouts, zoodles and shredded carrot – is truly amazing!

Roasted Chicken Chili

One of the biggest challenges to maintaining a healthy lifestyle is time! Discover how batch cooking can help you create multiple meals while saving time!

Roasted Chicken Chili – This tasty chili-style stew is a great way to use roast chicken, and is packed full of spicy, yet mellow flavors! To make this delicious chili Whole30-friendly, simply omit the white beans and add diced zucchini and/or sweet bell pepper instead!

Creamy Chicken & Veggies Soup

One of the biggest challenges to maintaining a healthy lifestyle is time! Discover how batch cooking can help you create multiple meals while saving time!

Creamy Chicken & Veggie Soup – This easy one-pot meal is another delicious way to use shredded roast chicken (or turkey). This recipe also reveals my secret for achieving a creamy, rich flavor without using a single drop of dairy.

Even more easy and delicious ideas … Roast chicken is so versatile, which is why it’s an easy option for creating a whole host of delicious, healthy meals! Here’s a few more of our favorites:
• Chicken Salad Wraps – fresh greens wrapped around a tasty chicken salad filling.
• BBQ Chicken Sliders – mix shredded roast chicken with your favorite BBQ sauce (if you’re doing Whole30, be sure to use a Whole30-compliant BBQ sauce) and serve it on top of tasty Sweet Potato Buns.
• One-Skillet Savory Chicken – save time by tossing in leftover shredded chicken in this simple one-skillet meal!

Three cheers for three meals made with one main! Be sure to check out Part Two of the series where you’ll discover how to create three delicious meals using tasty ground turkey. And in Part Three of the Series you’ll to learn how to create three delicious meals using slow cooker pulled pork. Yum!

One of the biggest challenges to maintaining a healthy lifestyle is time! Discover how batch cooking can help you create multiple meals while saving time!

You Might Also Like:

Slow Cooker Sweet Potato Chili (Bean-Free!)
How to Make The Perfect Omelette
Slow Cooker Meatballs with Zesty Marinara Sauce {Whole30 Guest Post}

Filed Under: Mastering Meal Planning, Poultry, Soups, Whole30 ·

Chicken Zoodle Pho Bowl {Whole30}

By Kelly · 2 Comments

This Whole30-friendly Chicken Zoodle Pho Bowl uses homemade broth and roast chicken to reduce the cook time, while still giving this soup a rich depth of flavor.

I’m sure my family isn’t alone in verbally expressing our passion about certain foods, sometimes to the point of trying to winningly convince each other that our favorite, really is THE best food EVER!

The debate usually starts over dinner with someone asking … “If you were stranded on a deserted island and could only have X number of foods, what would they be” …

Each of us takes a turn, not only expressing what foods we’d choose, but why. Of course, I always try to make a convincing argument about the nutritional value of my chosen foods. While some people (I’m not naming any names), lean toward foods they think taste awesome, but in my opinion would most likely mean they’d be facing scurvy, or some other scary sounding ailment that comes from a lack of nutrition. (ha!)

All this to say, “Pho Ga” is a definite must-have on my favorites list! Once you’ve tasted it, it’s hard not to crave this flavorful bowl of broth packed with delicious and nutritious accompaniments.

This Whole30-friendly Chicken Zoodle Pho Bowl uses homemade broth and roast chicken to reduce the cook time, while still giving this soup a rich depth of flavor.

What exactly is pho ga, you may be asking?
The simplest answer is … it’s Vietnamese Chicken Noodle Soup. Traditional pho ga consists of rice noodles, chicken and a flavorful slow-cooked broth, topped with fresh herbs, bean sprouts, jalapeño slices, thinly sliced onion and a squeeze of lime.

Although my Whole30-friendly version of pho isn’t strictly authentic, I do use pre-made homemade chicken broth and leftover shredded roast chicken, which greatly reduces the cooking time while still giving this soup a rich depth of flavor.

Another time-saver is to double the pho broth portion of this recipe, and then freeze the extra broth in individual portions. This makes it super easy to toss the frozen pho broth into a saucepan and let it heat up while you pull together the additions. Talk about a quick-n-healthy meal!

This Whole30-friendly Chicken Zoodle Pho Bowl uses homemade broth and roast chicken to reduce the cook time, while still giving this soup a rich depth of flavor.

Since rice noodles are off the table when I’m Whole30-ing … it’s zoodles to the rescue! Since zucchini noodles keep well, it’s easy to save time by spiralizing the zucchini a few days in advance. (Simply store zoodles in the fridge in an airtight container with a paper towel to absorb any excess moisture.)

When using zoodles, there’s no need to steam them in advance since the hot broth will cook the zoodles to a nice al dente consistency in a matter of a couple minutes. This means you can simply add the raw zoodles your bowl and pull together the rest of the accompaniments while your pho broth is cooking. Then when the broth is done, you’re ready to put it all together!

This Whole30-friendly Chicken Zoodle Pho Bowl uses homemade broth and roast chicken to reduce the cook time, while still giving this soup a rich depth of flavor.

How to enjoy pho!
When it comes to pho, it’s all about the accompaniments, so don’t skimp on loading-up your bowl! In addition to the traditional favorites, I like to add a bit of raw shredded carrot and sliced green onion.

Chicken Zoodle Pho is such a symphony of flavors – the rich broth paired with fresh herbs and a squeeze of fresh lime, along with the slight heat of jalapeño slices and the crunch of bean sprouts, zoodles and shredded carrot – it really is amazing! I can’t express the joy and heartwarming satisfaction that comes from a savory bowl of pho! Enjoy!

Print
Chicken Zoodle Pho Bowl {Whole30}

Yield: serves 4-5

Ingredients

    For the broth
  • 1 cup fine diced sweet onion
  • 1/4 cup sliced green onions
  • 2 Tbsp minced fresh ginger (about a one-inch piece)
  • 2 Tbsp minced fresh garlic (about 4 large cloves)
  • 6 cups homemade chicken stock
  • 2 cups filtered water
  • 2 Tbsp coconut aminos
  • 1 Tbsp fish sauce
  • 1 bunch fresh cilantro stems (1" thick by 2" long)
  • 6 whole cloves
  • For the soup
  • 2 cups shredded roast chicken
  • 2 large zucchini, spiralized
  • 1 cup shredded carrot
  • Recommended toppings
  • Fresh Thai basil leaves and/or cilantro leaves
  • Bean sprouts
  • Sliced green onion
  • Jalapeño slices
  • Lime wedges

Instructions

  1. For the broth: In a large saucepan (or stockpot) over medium-high heat, add a tablespoon of olive oil. Then add the onions, ginger and garlic. Sauté just until onion starts to soften (about 2-3 minutes).
  2. Add the homemade stock, water, coconut aminos, fish sauce and whole cloves. Gather a bunch of cilantro and cut just the stems off so you have a 1-inch thick by 2-inch long bunch of stems. Add those to the pho broth.
  3. Bring broth to a boil, then reduce to a simmer. Allow broth to simmer for 15 minutes, stirring occasionally.
  4. Preparing the soup: Evenly divide the shredded roast chicken, zucchini noodles and raw carrot among four soup bowls.
  5. When the broth is done cooking, pour it through a fine-mesh strainer into a large bowl; discard the solids. Return the strained broth back to the saucepan and bring it back to a boil over medium-high heat.
  6. Once the broth comes to a boil, turn off the heat. Carefully ladle two cups of the hot pho broth into each soup bowl. Allow soup to sit 1-2 minutes to cook the zoodles and carrot, and warm the chicken.
  7. To serve: Top the soup with torn fresh Thai basil and/or cilantro, as well as bean sprouts, jalapeño slices and green onion. Finish with a squeeze of fresh lime. Stir and enjoy! So delicious!

Notes

Time-Saving Tip: Double the pho broth portion of this recipe, and then freeze the extra broth in individual portions. This makes it super easy to toss the frozen pho broth into a saucepan and let it heat up while you pull together the accompaniments. Talk about a quick-n-healthy meal!

3.1
https://thenourishinghome.com/2017/01/chicken-zoodle-pho-bowl/

You Might Also Like:

Easy Crockpot Black Bean Soup (GF, DF)
Creamy Turkey Veggie Soup (Whole30, GF, DF)
Take Charge of Your Health with The Ultimate Whole30 Success Guide

Filed Under: Soups, Whole30 ·

  • 1
  • 2
  • 3
  • …
  • 7
  • Next Page »

My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







All content (recipes, photos, posts, etc.) on this site is the creative property of Kelly Smith. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe or post from this site. However, you may not republish a recipe in its entirety in any form. For questions, or for permission to use a photo or recipe, please contact me via email at [email protected] Thank you!

Please Note: All content (recipes, photos, text, etc.) on this site is the creative property of Kelly Smith of The Nourishing Home. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe from this site. However, re-publishing a recipe in any form is strictly prohibited. Additionally, please refrain from adapting recipes without properly linking back to the original recipe, and keep in mind that simple substitutions do not constitute an adapted or original recipe. For details regarding recipe copyright law, please visit the Food Blog Alliance.
The Nourishing Home is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Privacy Policy
DMCA.com

Copyright © 2023 · All Rights Reserved · The Nourishing Home · Artwork by Nancy Panaccione · Site Design by Deluxe Designs · Log in