Trim Transformations Podcast and Coaching

Here’s a tip to make a rich, delicious chicken soup: roast the veggies before adding them! The soup tastes like it’s made with homemade stock that’s been simmering all day. Here’s what I did:
1) chop carrots, onions, and celery (I do equal amounts of each- here is two cups each). Smash 3 large garlic cloves and remove the skin. Put the veggies on a sheet pan with 3 T. olive oil, salt and pepper and roast for 20 minutes at 425 degrees.
2) add ten cups of chicken stock, bay leaves and herbs (I did parsley and rosemary) to a large pot with one cup of wild rice. Add one teaspoon of salt and a half teaspoon of pepper. Bring to simmer, cover, and cook until the rice is tender.
3) chop cooked chicken (I used leftover breasts). Rotisserie chicken works well.
4) when rice is done cooking, add the roasted veggies and chicken. Taste for seasoning. Add some more fresh chopped parsley. !

For allergy and food sensitive mamas looking for an ice cream, this was delicious! It only had coconut cream, strawberries, banana, and honey. It is definitely a once in a while treat but really good! My kids loved it!