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Chicken Stew and Other Meals Too: What to Cook When a Loved One is Sick

Chicken Stew and Other Meals Too: What to Cook When a Loved One is Sick



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Whether your friend needs to take a sick day or you are caring for loved one with the flu, be prepared beyond the medicine cabinet with these cleansing and healing recipes. In order to keep someone who is battling a cold hydrated, fill them up with broth-based soups, infused waters, and even spicy popsicles to clear their sinuses. If their stomach is the problem, follow the tried-and-true diet of bananas, rice, apples, and toast - except our recipes that use these ingredients have a little more flavor that your loved ones will appreciate it. Let them cozy up in bed with these soups, juice, and grain bowls to bring back their energy and health, one sip at a time.

When a loved one comes home feeling under the weather, keep these recipes on hand to make them better in no time. Stick with these recipes to rehydrate, energize, and boost their nutrients in order to have them back to themselves. Whether they have a head cold, flu, or stomach bug, these comfort foods are the trick to a swift and steady recovery.

Comforting Soups:

Struggling to cook healthy? We'll help you prep.

Sign up for our new weekly newsletter, ThePrep, for inspiration and support for all your meal plan struggles.

Try to stick with clear and broth-based soups for not only the warmth and comfort factor, but to provide hydration and nutrients from the stock. Soup is easy on a stomach ache and will soothe a sore throat. We've included a few of our favorite soups with an extra kick of spice to clear sinuses and head colds - just make sure to have a box of tissues on hand as well. Along with our broth-based soups, our carrot soup is extra comforting once your patient is ready for a more filling meal.

Liquid:

Besides water and ice chips, make sure to keep your sick one hydrated no matter what kind of cold or flu they are battling. These recipes provide extra nutrients and are made with flavors like turmeric, ginger, citrus, chile, and lemongrass that will not only aid stomach aches, but help release sinus pressure and soothe sore throats. The sparkling water and ginger ale also help calm a sour stomach - just tell your patient to sip on it slowly if it's carbonated. If sipping on something seems like too much for them, let them slowly enjoy a popsicle to stay hydrated.

Illustration: Christina Harrison

The BRAT Diet:

Standing for bananas, rice, apples, and toast, the BRAT diet consists of ingredients that are easy to digest when someone is feeling sick and will make sure your loved one is not on an empty stomach - even if they insist they have no appetite. These recipes go beyond a sad piece of toast and plain rice to add extra nutrients, protein, and flavor to help anyone battling with their stomach feel better. If they have clear sinuses, try giving them some yogurt for extra probiotics, but skip this if they still have a stuffy nose and are sneezing.


35+ Instant Pot Comfort Food Recipes For Weeknight Meals

If you haven't jumped onto the Instant Pot bandwagon yet, this list is sure to change your mind! Instant Pot comfort food recipes are all of those foods you grew up eating or find soothing on tough days. Stews, soups, chili, pot roasts, and more. This list includes Instant Pot chicken recipes, beef recipes, pork recipes, and even some ribs that are absolutely mouthwatering. Whether you've had your pressure cooker for years or are new to cooking with it, this recipe list is sure to help you find something new for your menu.


Yes, Chef by Marcus Samuelsson(Slow-Cooker African Groundnut Stew with Chicken)

This was the August/September book selection for Cook The Books, and the October selection for The Kitchen Reader. I was excited to read this because I’d heard so many good things about it. I wasn’t disappointed.

The book starts out when Marcus (Kassahun), his sister Fantate (Linda) and their mother all got sick during a tuberculosis epidemic that hit Ethiopia. The fact that his mom carried him 75 miles while his sister walked alongside them was very touching. It was Ethiopia. She was sick and it was a very very long way, especially on foot, and it was hot. But she had no choice, her babies were sick.

Reading how Marcus and his sister Linda ended up in Sweden with their new family was interesting too. I can’t imagine losing your mother at such a young age, and then being being adopted by strangers who live in a country you’ve never been to and not knowing the language. But both children adapted very well though I thought.

There are so many different stories in the book that I loved. One of my favorites was of Marcus spending time with his Mormor (grandmother) in her kitchen. Little did either of them know that because of the time they spent together cooking, he would one day be a very accomplished chef. I also liked the story about when he spent time with his dad and uncle getting the boats ready, the friendship he had with Mats, the soccer stories… He really did have a good childhood. There were a few times in the book where he was disappointed, but in Marcus style, he moved on. I loved that about him. He didn’t let anything get him down for long.

I pretty much liked all the stories and the people who came and went throughout the book. One that didn’t make my favorite list, was Mr. Stocker. The incident with Gary, a friend of Marcus, made my jaw drop. Sorry, did not like him at all. But then there was Pig Food Mary. Loved her name and her story. I also liked his family, especially his Mormor.

I loved following Marcus as he traveled from Sweden to Austria, Switzerland, France and New York, as he honed his craft and learned so much. He also met some very important people in the food/restaurant business.

The personal side of his story was very touching and added another layer to his personality. Through it, we got to know him as more than a chef.

There is so much more to this memoir, I could go on and on. Instead, I recommend you pick up a copy and read it for yourself. I can’t imagine it disappointing you.

There are some photos included in the book and I liked seeing Marcus as a child, and seeing his family. This is a book I probably would not have read on my own, so I’m thankful to Cook The Books and The Kitchen Reader for choosing it.

The recipe I decided to make to go along with the book is from page 267:
In the book Marcus mentions this as a soup, but when I googled it more recipes showed up as stew. We like stew more than soup, so that’s what I went with.

Slow-Cooker African Groundnut Stew with Chicken

6 boneless skinless chicken thighs (1 lb)
3 boneless skinless chicken breasts (3/4 lb)
1 medium onion, chopped (1 cup)
3/4 cup peanut butter
1 can (28 oz) organic diced tomatoes, undrained
1 3/4 cups chicken broth (from 32-oz carton)
2 tablespoons grated ginger root
2 tablespoons tomato paste
2 teaspoons curry powder
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 1/2 lb sweet potatoes (3 medium), peeled, cubed (about 4 cups)
1 lb small red potatoes (about 12), cut into eighths (about 2 1/2 cups)

Spray 5- to 6-quart slow cooker with cooking spray
In cooker, layer all ingredients, spooning peanut butter in dollops
Cover cook on Low heat setting 8 to 10 hours. Break up chicken before serving

You can’t get much easier than that. Cutting up the potatoes took the most time, but it was so worth it. As you can se in the photo, the chicken thighs weren’t thawed completely, but it didn’t matter. My son and I both liked it. Next time I think I’ll half the recipe unless I make it for when we have company over.

I choose this recipe at Betty Crocker because it’s made in the crock pot. I love my crock pot and wanted to use it for this recipe. Most of the other sites were made in a pot on the stove. I did substitute the chicken breasts for tenderloins, but everything else was as listed.


5-Ingredient Recipes: keep prep time quick

Extra Easy Lasagna: Five simple inredients plus hot water and halfway to dinner. All that&aposs left in terms of work is a little layering action, then bake for 45 minutes to yield 6 to 8 servings of comforting lasanga.

Fake-and-Bake "Fried" Chicken: Literally, only 3 ingredients required here. You got this.

Chicken Parmesan: This chicken parm recipe takes a mere 20 minutes, from prep time to table.

Pulled-Pork Sandwiches: Do a little quick prep in the morning and have this simple entree going in the slow cooker during the workday so that you come home to dinner, done. Serve the succulent pork in a sandwich, on tortillas, or stuffed in a sweet potato.

Pasta Carbonara: You can&apost go wrong with noodles, onion, bacon, and Parmesan cheese. Ever.

Buffalo Chicken Pizza: Store-bought rotisserie chicken (my hero!) and store-bought pizza crust. Done and done.

Cheesy Chicken Taco Casserole: Okay, okay. So this one requires 6 ingredients, but the recipe yields 6 servings of hearty, flavorful taco casserole. That&aposs hard to beat.

Chicken and Dumplings: Smart convenience food shortcuts make this classic and ultra comforting dish possible. Simply combine the ingredients and bake for 1 hour.

For even more in this category, check out our Five and Dine recipe collection.


Family friendly Instant Pot recipes

  • Keeping it simple with pineapple and barbecue sauce = Instant Pot shredded barbecue chicken is a favorite with kids with a side of white rice is great.
  • This pressure cooker chicken pot pie is a yummy choice.

If you&rsquore looking to pressure cook the best tasting chicken, try Instant Pot honey mustard chicken tonight.

It&rsquos fall off the bone, or use boneless for oh so tender meat in less than 30 minutes.

Here are a few fun extras your kids will love after dinner.

  • Did you have any idea you could make an Instant Pot angel food cake. is a fun experiment to do using a glass lid so they can see it pop pop pop! you can make gluten free, protein packed or traditional
    • Use your egg mold again to make Instant Pot blueberry muffins

    To make them smile you MUST make this 1 minute Instant Pot apple crisp


    Chicken and Dumplings in 30 Minutes + VIDEO

    I made this and this was SO GOOD! YUM! We added about half cup of fresh corn and peas to the recipe.

    Corn and green beans are an awesome addition to this recipe. So happy you loved it.

    Just made this recipe and it was delicious. Easy to make and the family love. This will be one of my go to meals. Thanks for sharing.

    I did not have peas, but I did have beets & carrots. The dish was pink for a bit, then mellowed to a normal color-Lol. Very tasty, hearty winter dish. Thank you!

    This was very good, made it last Sunday. Will definitely make it again, thanks for the recipe!

    Made this last night for my family. It was a hit. Used mixed vegetables and also added parsley and thyme to the dumplings. Will be making again and have shared the recipe with friends and family.

    The broccoli cheddar with chicken and rice soup looks delicious, but I will chop the broccoli into smaller pieces personal preference. Thank you for this awesome recipe. You take such beautiful photos of your recipes.

    I'm a southern girl who has made lots of chicken and dumplings. I have just never put vegetables into my dumplings. I guess its just where I am from.

    I agree. That is a northern dish. You don't put vegetables or the seasoning they use. The dumplings are rolled out thin. This would probably be a good soup recipe
    But not what I think of as dumplins.

    I am an old southern girl and I always add carrots and celery to my dumplings.

    I can't stand rolled dumplins. You roll biscuits and drop dumplins. But I'm not used yup the veggies or all those seasonings either. I'll try anything once, and this is OK, but after trying with the veggies, the whole family prefers it without!

    Yeah. We never used vegetables either but have had it that way and it was good. Cannot make mine like my momma though. We use a biscuit recipe.

    Does anyone have problems printing off the recipe. I even post to Pinterest and even then I can't print the recipe. Help

    copy & paste to your word document, then print.

    I open the page in Safari then press the print button.
    Prints wirelessly no problem.

    you can also put the cursor on the recipe click on it and move it down it will hi-light it, then right click and choose copy then go to your desk top or your place of choice, then right click on the mouse again and choose paste

    I just screenshot all my recipes. tht way I have Them in my photos. )

    can we make it in a slow cooker ?

    Try going on the picture of the recie
    pe you want and it should pop up then click print. I jus did it and it worked good luck.

    To Helen If I cant get it to print, I cut and copy it to word and then print it

    Is the chicken pre-cooked before adding to the recipe?

    I was wondering the same thing!

    I would suggest cooking the chicken before putting it into the broth. I always boil mine you dont want the chicken to be under cooked.

    I would cook the chicken in some broth first then add to the recipe in the

    You can use already cooked rotisserie chicken that you can buy out of your grocery store deli

    Is the chicken supposed to be cooked first.

    how many calories per serving?

    According to my recipe nutrition calculator, per 1 cup (8 oz) serving there are 329 calories per serving and 33 grams of carbs

    I made it today and I really liked it, but to my husband it seemed that the dumplings and the chicken were a bit raw. To me they were OK. How do I know everything is cooked?
    I did notice that the chicken was extremely tender, maybe because of the milk, and I guessed the dumplings were OK because they were floating like the Italian gnocchi.

    I would suggest using precooked chicken. I wouldn't trust it to get cooked good enough in the broth. I always used precooked.

    can you make the recipe ahead of time and add the dumplings say a day later/

    Can the dumplings be "rolled out and cut"? I've never had success with "drop dumplings". They're always soggy. Thanks!

    I have not tried this recipe with those kind of dumplings. If you add more flour they would be rollable. Give it a try and let us know how it goes. Enjoy!

    Making as we "speak " my Dutch oven is a tad too small I think. the dumplings are WAAYYY Big!! I took some sauce out..and am continuing to cook

    Just like my southern family has always made, except we don't add veggies. These are real dumplings. So many recipes call for rolled dumplings, which I consider noodles, or add an egg, which makes them heavy, in my experience. These are perfect.

    My family loved it. My daughter said it tasted like a chicken dinner. I used frozen carrots, peas, corn, and greenbeans. I called it chicken pot pie soup. lol. Very good!

    We are happy to hear that! So glad you enjoyed it!

    It is really fast, very good recipe!

    MY DUMPLINGS ALWAYS TURN OUT DOUGHY WITH NO REAL FLAVOR .I USE POULTRY SEASONING ,SALT PEPPER S/P AND LITTLE BIT OF EXTRA BAKING POWDER I ALWAYS PUT TEASPOON OF DUMPLING MIX AND THEY DONT SEEM TO WANT TO PLUMP UP EVEN AFTER 15-20 MIN HELP.

    Try not to add salt directly to the dumplings. You could be killing the yeast

    There is no yeast in this recipe! How old is your baking powder?

    Cover the pot and don't peak. Give the the heat and time they need alone

    My granny would let the water boil

    Grrrr. My dumplings were really, really chewy. what did I do wrong??

    Haven't made this recipe, but I always use Grand's biscuits in my chicken & dumplings. I tear each biscuit into about 10 or more pieces. My mom always made her own drop dumplings and I never liked them -- too large and not done inside.

    that's what I figured they would be inside because of there size everything else liiks good though think I will stick to my original dumplings though

    made it as described! it was super yummy! Thank you for such a well written and easy to follow recipe that tastes as good as it looks!

    Thanks so much! We are happy you enjoyed it!

    Is there anyway to make this thicker.

    add 2 tablespoons corn starch and 2 tablespoon water mix and pour in for thicker soup

    Thank you for your easy to read recipe. The preparation time was fast. The result was wonderfully delicious!

    I didn't care for this. I added two tbsp of chicken bouillon because I thought it was very bland. I also put my dumplings in the over by the spoonful and baked them for 5 minutes so that they wouldn't be mushy. And while I didn't care for this recipe, my son said it was just "ok."

    Made this tonight, waiting on fiance to get home. I got a little taste and I have determined that this is going to be the hardest wait of my life. Amazing, I love it.

    We are so happy to hear that! I hope you didn't have to wait to long!

    On the Slurry how much flour and how much milk do I use making it as we speak. Thank you .

    How much flour and milk with the Slurry ?

    Recipe for dumplings is there. Read again

    Saw this on Facebook and made it tonight! It was sooo good. Only thing I didn't have was the poultry seasoning.. mightve helped..

    We are so happy you enjoyed it Emma!

    I just made this, and although I was raised on a completely different Chicken and Dumplings, I really like it. I used rotisserie chicken and followed someone else's advice about the dumplings and added some poultry seasoning, garlic powder and parsley. I also found the broth a bit bland, so I added about a teaspoon of Better than Bouillon to it and it is delicious! Really good recipe. I am sure I will make it again!

    Bland, didn't like the consistency much thicker than I like it. I have made chicken and dumplings many times and many different ways but I never heard of making a slurry to thicken it. When I have made it in the past with drop dumplings, the dumplings alone helped thicken it to the consistency I prefer. In my opinion the slurry, flour mix is too much and is what makes this recipe a miss for me. I also used chicken thighs instead of breast.

    This recipe was awesome. We have enough for 2 more meals. My husband loved it too. love your recipes.

    Thanks so much Shery Sullivan!! We are so happy you enjoyed it!

    Oh, thank you for this! It was just perfect for a mid-week, warm the family up on a cold wintery night meal. They loved it! I used fresh carrots and added the peas near the end so they would stay bright green. The way the dumplings plumped and doubled in size was just what I’d hoped for and the poached chicken was really tender. I felt funny shaking the slurry up, but it was such a great trick! Thank you! I have added this to my recipe app and I’m very picky. : ) I’ll check out your other recipes now too!

    Thanks so much Skinnygirleats!! We are so happy to hear you enjoyed it!

    Made this last night, it was easy and delicious. I cut dumplings in half when they were half cooked and they were much better I think. Kids and I loved it and we'll be making it again!! Thanks!!

    Made my own broth but used your dumpling recipe. Yummmmm Nice and tender! I do it a bit different then you I saute my veggies-carrots,celery,onion & fresh garlic in butter before adding the broth (I Use bouilon) I also use different spices-thyme,tarragon & sage.

    Just made this tonight and it was delicious. What’s the best way to reheat thiis without ruining the dumplings?

    For those having trouble getting the dumplings to rise or cook completely, cook uncovered for 6 minutes, then cover and cook for an additional 6. My grandmother taught me how to make dumplings and I still use her recipe to this day. But hers are huge and light as air. This is a very good recipe, though. If it’s too bland for you, it might be the stock you are using. Some are much better than others, and you just can’t beat homemade! I make and use my own or use powdered soup base and season like a mad woman. Lol

    What size Dutch oven do you recommend? And any tips for tripling the recipe? I have 3lbs of chicken breasts that I'd like to use and an 8qt Dutch oven. Wondering if I can make that work!

    Can you make it in a crock pot? If anyones tried it how many hours do you cook it for?

    Aw, you made me miss my childhood so much when my mother also cooked fully-hot pot for everyone whenever someone in my family gets sick. I even hope to get sick in order to eat it because my mom didn't want to take hours to cook it in normal days xD. Now I can be confident telling her I just need 30 minutes to complete the whole dish. - Natalie

    About the dumplings. Once you drop them in the soup close the lid (glass if you have one) tight and do not open until the dumplings float. The trick to light fluffy dumplings is the steam generated without opening the lid!

    You got me with "no cream of anything soup" I am definitely going to make this. I cannot abide anything made with cream of chicken soup!

    I am weird with chicken because I dont want it to be under cooked, so I always boil my chicken before putting it in the broth.

    I made this soup and it was awesome. I didn't have enough dumplings in my soup everyone wanted the dumpling and little soup. Making it again today

    This recipe just found my saved box! I always change up how I cook things, but the broth and gravy on this tonight is a keeper. I used chicken breasts and cut up biscuits for dumplings. But yummm! I've been trying to achieve this flavor and thick sauce without soups for months. Thank you!

    My husband as did I enjoyed this recipe emensely. I cut it in half because it is only the two of us and i still have leftovers. I don't like peas si i only added carrots but i sliced and steamed fresh organic carrots to add and they were great Thank you for this great easy recipe. Sherri

    I have this recipe on bookmark and use it over and over. My dumplings were gummy but I learned to make the dumpling dough first to let it rest. Also I have experimented with different veggies and seasonings but it's a great base recipe! Thank you!

    Delish! I substituted Old Bay for poultry seasoning because it's what we had and should've halved the recipe because I'll be eating this for a month, but it's worth it, lol.

    It was very thick to me. If I make it again, I wouldn't put as much flour to make the slurry.

    I made this for dinner tonight and it was delicious! :)
    It needed a bit more salt than what was in the recipe but that's my own fault for not tasting as I go. I also added about a teaspoon of the poultry seasoning into the dumpling dough and I feel that elevated it a bit. Can't wait to try the leftovers tomorrow! Yummm!

    Made this tonight for fussy eaters so no veggies but they all loved it and so did I thanks for a great and fast recipe

    Could I use Pillsbury bisquits instead?

    Made this using leftover chicken soup. Turned out great! Added parsley and garlic powder to the dumplings for more flavor. It was a big hit!

    Do you think this would work with gnocchi instead of dumplings?

    This looks very good however I have never thought of chicken and dumplings as soup. Also some of the comments seem to think this food is Southern. Its not.

    Can you make this before you eat and just add dumplings in the day you eat it?

    Hi! I made this last night and it was definitely a success. however, it didnt thicken up quite like I expected. What kind of milk do you recommend? Whole?

    For those afraid the chicken won't cook in the broth - chicken BREAST cut into bite-sized pieces (less than 1") will cook in less than 5 minutes! Chicken thighs cut same will cook almost as fast. So don't understand how it could be "half raw" after 20 min. of cooking. Maybe you're just used to over-cooked meat.

    If your dumplings aren't cooking through, you may be making them bigger than called for. This is a measuring tablespoon, not a soup-type spoon, which can make dumplings twice as big. Also, don't lift the lid until time is up.

    I am making this tonight for dinner, and my mouth is literally watering! It smells so good in the kitchen! Im almost done and cant wait to eat my bowl by the big picture window and watch the snow fall! Thank you!

    I made this and it is delicious! I even made a small side pan with no chicken and used vegtable broth for my vegetarian granddaughter. The seasonings and vegetables made it extra special. I always made traditional chicken and dumplings and they are wonderful but these are extra special. My grandson has requested them for his birthday dinner on Sunday. Thanks for the recipe!

    I made these twice and it turned out great both times. The third time though I couldn’t get the dumplings to thicken and they turned out undercooked. I went back to Double check the recipe compared to the ingredients I had left and I did put in the right amounts. It never did seem to want to thicken enough, so I put in some extra flour, which helped some. Still looked a little runny to me, but I thought maybe it was thick enough. Nope. Any idea where I could have gone wrong? It’s really bugging me that I can’t figure it out!

    Made this tonight. SO GOOD!! Def going into normal rotation! The only thing I did different was add some minced garlic to the stew (because. garlic lol) and added a little Italian seasoning to the dumplings and let them cook an extra 15min or so because they didn't seem cooked through. Thank you for the recipe my family LOVED it!!

    Looks delicious! I've always made chicken and dumplings the southern way, too. It's takes a lot longer and my daughter needs a quicker/easier way to make this. This will be a perfect option. I think I'll go with your recipe, too. Why take an hour or so cooking this when you can get just as good or better in only 30 minutes? Thank you for the recipe! I love your recipes. :)

    While the recipe itself is tasty, my dumplings were also soggy, not cooked through after 10 minutes. Had to cook an additional 30 minutes. Any suggestions ?


    Slow Cooker Greek-Style Green Beans and Chicken Thighs

    I am SO excited about this new recipe. You are going to LOVE these Greek-Style Green Beans and Chicken Thighs!

    Because it&rsquos an ENTIRE meal cooked in your slow cooker. The ULTIMATE one-pot meal (and it&rsquos budget-friendly!).

    The Greek-style green beans- flavored with dill, lemon, tomatoes, garlic, and onion- simmer underneath the chicken thighs for hours, and the delicious juices from the chicken slowly seep into the veggies to make them melt-in-your-mouth tender.

    And the chicken- oh, the chicken- is fall-off-the-bone tender and juicy.

    Have you ever had Greek-style green beans? If not, you&rsquore in for a treat! You can certainly make this recipe sans chicken for your next crowd-pleasing side dish.

    Greek green beans are packed full of flavor and super tender because they are cooked for a very long time, similarly to Southern-Style Green Beans. Mixed with fresh diced tomatoes, onions, garlic, fresh dill (or other herbs), lemon juice, and PLENTY of salt and pepper, they are definitely an impressive dish on their own.

    I love this recipe because it&rsquos a great way to use your slow cooker for veggies.

    Usually, crockpot recipes are very meat-heavy. There are soups&hellip but you can only have so many soups. Green beans are the perfect vegetable to slow cook since they hold up and don&rsquot turn to mush.

    A note on the chicken: when you assemble this meal in your slow cooker, you will mix together all ingredients for the green beans and then lay the chicken on top, skin side up, drizzled with olive oil and seasoned with salt and pepper.

    After it&rsquos done cooking, the chicken will be perfectly tender, but the skin won&rsquot be crispy (since the slow cooker is covered, the steam keeps the skin from getting crispy). I am a huge fan of crispy chicken skin, so I for one could NOT let this stand.

    I recommend putting the chicken under the broiler on a foil-covered sturdy baking sheet for a few minutes to crisp it up before serving.

    And another note on the chicken: I&rsquove been obsessed with bone-in, skin-on chicken thighs for a while now, and ESPECIALLY now that I&rsquom doing a Whole30 challenge. Here&rsquos why.

    1. They are about the cheapest cut of chicken you can buy (which gives you more wiggle room to buy the good, pasture-raised meat).
    2. They are, in my opinion, the tastiest part of the chicken since they are also the fattiest (dark meat rules!).
    3. On the Whole30 (or for a Paleo or low-carb diet), they are much more satisfying than leaner cuts of chicken, since you train your body to get energy from fats instead of from carbs.

    Over the years, fat has received a bad reputation, but recent research shows that fat is not a health concern so much as refined grains and sugar.

    The Whole30 is not designed to be a low-carb diet (and in fact includes high-carb foods like potatoes, fruits, and other starchy vegetables) but ends up being lower carb by nature, since you eliminate grains and legumes.

    This means you get most of your energy from fats, and over the 30 day challenge you train your body to respond to fat better.

    Therefore, I feel infinitely more satisfied and energized by small changes such as eating skin-on chicken thighs instead of boneless skinless breasts.

    If you want to use boneless skinless breasts for this recipe, I would recommend cooking it for a shorter time and checking the doneness of your chicken along the way- the leaner cuts of chicken tend to overcook more easily, especially in the slow cooker.

    Before I go, I&rsquoll give you a brief Whole30 update. I&rsquom now on day 23 of the Whole30 challenge. Seven more to go! It&rsquos right around this time that the program explains food boredom can become a problem.

    I&rsquove felt this just a wee bit, especially because I love cooking with whole grains and legumes.

    But as I explained in my last post, I&rsquom seeing SO many benefits from the program, that food boredom isn&rsquot as much of an issue for me.

    Or maybe it&rsquos because of the fact that I could NEVER get sick of these Greek green beans and chicken thighs!



    If you're looking for the best comfort old fashioned vintage soup recipe, you found it.

    Grandma's Old Fashioned Italian Chicken Soup was the best and I treasure those days when she made it for us.

    I still make it for my family whenever they have the sniffles and it's the most asked for soup at every Holiday table all year round.


    Other Ingredient Suggestions

    • Cubed Zucchini
    • Fresh Spinach leaves
    • Escarole
    • Mini meatballs ( you can turn this into an Italian wedding soup)
    • Any kind of white beans canned and rinsed
    • Mixed canned or frozen vegetables
    • Italian cubed sausage links
    • Any kind of root vegetables you like
    • Fresh or dried herbs IE basil, parsley, oregano, thyme, sage,
    • Poultry seasoning
    • Chopped fresh plum tomatoes or canned
    • Any kinds of cooked pasta drained always add at the end when the soup is done
    • Freshly grated pecorino romano cheese


    Amount Per Serving
    Calories 253 Calories from Fat73
    % Daily Value*
    Total Fat 8g 12%
    Saturated Fat2g 9%
    Trans Fat0.0g
    Polyunsaturated Fat1.4g
    Monounsaturated Fat4.2g
    Cholesterol 56mg 19%
    Sodium 780mg 33%
    Total Carbohydrate 21.6g 7%
    Dietary Fiber2g 7%
    Sugars5.7g
    Protein 22g
    Vitamin A83% Vitamin C7%
    Calcium3% Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: