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Simple Chicken Soup

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Background on the Chicken Soup

This was a busy week.  We are getting closer and closer to the holidays coming upon us.  In my Tuesday morning MOM’s group, we are studying the book entitled, “Pierced and Embraced” by Kelli Worrall.  This past week, we dissected the chapter entitled:  Forgiven and Set Free:  The Woman Caught in Adultery.

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This chapter hones in on the sin of judging and condemnation.  If you haven’t already, you can check out the poem “If We’re Judging” here, and the podcast, “Broken People Judging Broken People here.  One of the most fascinating things in scripture about this story is the question of what was Jesus writing in the sand when the scribes were trying to trip him up on the law and how he was going to handle the situation of the woman caught in adultery.  The other question that lingers is “Where was the Man?”  Well, I guess that is food for thought.

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On that note, a few nights ago, I decided to make what I call simple chicken soup.  It turned out pretty good, and it requires very few ingredients.  Here is the recipe, and have a blessed weekend!

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Activity:  Making Simple Chicken Soup

Total Prepping and Cooking Time: 3 hours

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Ingredients:

  • 1 1/2 boxes of chicken broth
  • 4 tablespoons of chili powder
  • 4 tablespoons of cumin
  • 3 tablespoons of italian seasoning
  • 1 tablespoon of butter
  • 1/2 cup of water
  • 1 small whole chicken
  • 1 1/2 cans of corn
  • 1 1/2 cans of french cut green beans

Directions:

  • Set the slow cooker for 3 hours on high.
  • After rinsing off, place a small whole chicken into a slow cooker of of 1 1/2 boxes of chicken broth and 1/2 cup of water.
  • Add 3 tablespoons of chili powder, cumin, and italian seasoning to the chicken.
  • Rinse off excess water from the cans of corn and green beans, and then saute them in a skillet.
  • Dump the vegetables into the slow cooker after 2 hours and 15 minutes.
  • After 2 hours 45 minutes, carefully cut of the chicken into pieces while in the slow cooker.
  • Enjoy!

 

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Vegan Sunflower and Chia Seed Pancakes

Background on the Pancakes

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For the last five mornings, I have been making pancakes for breakfast.  On the first two mornings, I used bananas as a filling.  My mom and niece took the train out here to spend some time with us, and I ended up using the last of the bananas on Saturday morning when I decided to make us pancakes for brunch after my Writer’s Group.

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On yesterday morning, I used chia seeds, and then today, I used a combination of chia seeds and sunflower seeds.  Believe it or not, it was filling.  I got full after eating the second thick pancake.  Another new thing that I tried was using honey instead of syrup for a topping, along with vegan butter.  They were delicious!!

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Ingredients

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  • 2 cups of Bob’s Red Mill Pancake & Waffle Mix
  • 4 tablespoons of olive oil or vegan butter for the mix (2 for bowl mixture) (2 for skillet)
  • 1/3 cup of sunflower seeds
  • 1/4 cup of chia seeds
  • 2 cups of Almond or Soy milk
  • Jar of honey or syrup
  • vegan butter for the topping

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Directions

  • Dump the pancake mix into a bowl.
  • Toss the seeds, 2 tablespoons of olive oil/butter, the milk and 2 tablespoons of flaxseed meal.
  • Mix all the ingredients with a whisk, wooden spoon, or whatever you have.
  • Heat up 2 tablespoons of oil or vegan butter in a skillet or pan.
  • Use a 1/3 cup measuring cup to pour the scoops of batter into the skillet, turning the pancakes over once you see the holes coming through.
  • Drizzle honey or syrup and butter on top.
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Send me a line letting me know if you try it.  You definitely won’t be disappointed!

2 Corinthians 4:7-18

But we have this treasure in jars of clay to show that this all-surpassing power is from God and not from us.

Have a blessed night!

 

Katina