It’s cold here in Michigan..like, bitter cold. So cold you want to wear 6 layers and hibernate all day under millions of cozy blankets cold. I’ve opted for drinking hot water while working rather than ice water because my hands can’t grasp the cold water bottle without feeling like they will shatter into a billion ice chips. I’m Dramatic.
I found this recipe on the Tone It Up Community, posted by Kristyn of NJ, but wanted to make a few adjustments for my tastes and what I had on-hand. Check out her blog!
4-5 organic chicken breasts
4 celery stalks
1/2 medium onion
4 baby bella mushrooms
32 ounces of low sodium chicken or vegetable broth
1/2 cup quinoa
1 cup quick cooking brown rice
1 tbsp of sriracha
1 tbsp of balsamic
sage, thyme, rosemary
red pepper flakes or dash of cayenne
*for the spices, you can vary these according to your taste. Just be sure to add enough that flavors will meld into the soup while cooking.
Peel carrots and chop into small, bite size pieces. Slice celery into small chunks. Dice onion. Place into crock pot. Add chicken breasts (you can either pre cut the chicken or shred after the soup is finished). Pour chicken or vegetable stock into crock pot and stir with initial ingredients. Add the spices you desire, stirring again to incorporate all ingredients. Cook on low for 7 hours or on high for 3.5 hours. About ten minutes before you serve the soup, add quinoa and brown rice mixture to the soup and stir. The quinoa/brown rice mixture makes it savory, filling and seriously delicious. Serve and enjoy this amazing crock pot recipe!
Thank you Kristyn for sharing!