This was another soup recipe that I found on Rachael Ray. It’s a basic chicken soup with celery, onion, and carrots, but I also through in lentils and potatoes to make it even more filling.
I basically cooked the chicken most of the way, set it aside. Then I sautéed the onion, carrots, potatoes, and celery for probably 15-20 minutes, then threw in around 6 cups of chicken brother and let it all simmer for another 20. For the last three minutes, I threw the chicken in.
Super easy and it made enough for like probably 6 meals. Yum.
New York Times’ Turkey Chili
Last Saturday, after yoga, I went to Trader Joe’s and then headed home and immediately began to make turkey chili, for the first time. For some reason I’d always thought that chili seemed like a lot of work, but that night I just said fuck it and hunkered down with Netflix and made it.
As the weather is getting colder (kind of, sort of, sometimes), I turned to my book on Ayurveda and knew I had to change my diet, somewhat. When the weather gets colder, it’s recommended that you eat warmer foods that are easier to digest since your system slows down (we haven’t really evolved completely past the days of hibernating cave men). So that meant no more cold yogurts and salads for me and many more soups and stews.
After chopping up an insane amount of vegetables, I sautéed them, added some broth and tomatoes, let it simmer, and then it was done. Seriously, it was so easy. My life will never be the same again – neither will my diet. In the recipe it was served with sour cream and cheese, but to be honest, I don’t really like sour cream on my chili. It makes it very watery. Ew.
This recipe is so easy and it makes, like, at least a half-dozen servings. Cook it, seriously.