“Big Things Mixed Together to Create A Smorgasbord of Deliciousness” AKA Chicken And Mushroom Soup

Yep, you read that right.

“Big things mixed together to create a smorgasbord of deliciousness,” are the words Lance used to describe the dinner I prepared last Friday evening.  It’s not exactly the description I was expecting, but nevertheless, I took it as a compliment!

On the daily, I’m casually and consistently looking through Instagram, Pinterest, and “the Google,” in search of easy, delicious, and paleo/Whole30 recipes. I have bookmarked my favorite food bloggers i.e. ” The Regulars” on my iPhone for easy viewing.  They don’t know it, but we’re pretty good friends as far as I’m concerned and a part of my everyday life 🙂

As I was scrolling, scrolling, scrolling, late last week, this beauty popped up from this food blogger’s Insta page…

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and the rest is history.

Now, you can find her amazing recipe here and follow it exactly if you’d like…she won’t steer you wrong. I, however, in the name of making it “compliant” changed it up a bit. I will say, by making the changes I did, it’s not so “creamy,” but still very delicious and even Lance approved.

Gather your ingredients below and let’s get started!

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Ingredients 

(As listed from her site for Creamy Chicken Mushroom Soup with my adjustments)

  • 1 tablespoon olive oil
  • 8 16 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter ghee
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 1/2 onion, diced
  • 3 carrots, peeled and diced (I used 8-12 oz bag of Publix’s baby carrots and sliced those)
  • 2 stalks celery, diced (I purchased (2) 2 oz pre-diced packages from Whole Foods)
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour 2 tbsp coconut flour
  • 4 cups chicken stock
  • 1 bay leaf
  • 1/2 cup half and half, or more, as needed* 1 can coconut milk
  • 2 tablespoons chopped fresh parsley leaves
  • 1 sprig rosemary I actually, just kind of forgot to add this…oops!

Instructions

(As listed from her site with my adjustments)

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 5-6 minutes; set aside.

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  • Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 7-8 minutes. Stir in thyme until fragrant, about 1 minute.

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  • Whisk in flour until lightly browned (my coconut flour never actually browned), about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.

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  • Stir in half and half coconut milk until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.

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  • Serve immediately, garnished with parsley and rosemary, if desired.

This was delish. It tastes more like a good ole’ homemade chicken soup that your mom would make when you were ill…well, back in those days my mom didn’t actually cook, so canned Campbell’s it was. But it still did the job and it didn’t seem to kill us. So, thanks, Mom, I still love you! 🙂

Given our current cooler temps and rain-filled weather forecast, I’d say it’s a perfect recipe! Make the soup, get in your sweats, and pretend that it’s not getting back into the 70’s again this week.

We warmed it up for lunch the following day and I had it again for lunch today. I have no problems eating leftovers on the regular, and I sort of force Lance to “not mind” eating leftovers on the regular. Just think, if I had a fancy kitchen with two ovens, I could make not only double, but triple, even quadruple a recipe and we could eat it for weeeeeeeeeeks! A girl can dream 🙂

So, what’s on the menu for this week?

Sprouts had their Boneless Beef Chuck Roast on sale for $2.99/lb this weekend, so we got greedy and grabbed three packages and with 1/3, I attempted my first roast. I am not in love with it, but I’m forcing myself to eat it again for dinner tonight. Poor Lance doesn’t know that it’s his duty in life to finish that recipe tonight. So, here’s to second chances with this crockpot roast recipe! (I hear cooking them in the oven is best, but I don’t have an oven safe pot, and I tried cooking it on the stovetop for 3 hours per directions, but ended up having to move it all to a crockpot and finish on high for 3 additional hours.)

While at Sprout’s, I also picked up the ingredients for a Lemon Garlic Chicken Zoodles recipe that I’ll make this week. While I don’t have a spiralizer, I plan on using my julienne peeler until I order this beauty.

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 Depending on how long all of that lasts us, I’ll likely be making another round of the One Sheet Pan Chicken and Veggies dinner from last week because I grabbed a pack of chicken thighs on sale at Sprout’s.

As a bonus this weekend, I also made The Best Ever Paleo Banana Bread. I was a little hesitant and unsure because I assumed it would turn out dry and I would have wasted a lot of ingredients. Ummm…wrong. It’s so flippin’ good! It was SO easy, too! You put your ingredients in a blender (mine is nothing fancy and it worked just fine) and pour into a bread pan to cook. There’s also a Paleo Pumpkin Bread that I got ingredients to make…but since I pretty much ate the entire banana bread pan by myself, I think it’d be wise to wait a bit on that pumpkin recipe! Does that count as self control? (I may or may not have “forgotten” to tell Lance that I made the bread so that I wouldn’t have to share….oh the shame!)

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