The Hero's Journey Ayurveda

Vata Kapha Pacifying

Today the temperature continues to drop and we’re gearing up for snow overnight! These peaceful, slow, almost snowy days tend to chill you to the bone. Every place without a running heater has me bundling up to my ears.

Tonight I wanted an easy to put together chicken soup that would be warming, nourishing, and cozy. What better way to whip that up than with a slow cooker!

Ingredients:

• 2 large chicken breasts (I get the bulk packs at Costco, cut each individual package, and freeze. This has proven a super affordable way of buying meat to have on hand.)
• 6-8 cups chicken broth
• 1 cup brown rice
• 2 medium carrots, diced
• 2-3 stalks celery, diced
• 1 medium onion, diced
• Digestive spices: cumin, coriander, black pepper, fennel – ½ tsp of each, ground in spice grinder
• Fresh ginger root, ½ inch piece, grated
• 1 tsp garlic, minced
• 1 bay leaf
• Poultry spices, fresh (sage, rosemary, thyme)
• Lemon juice, 2 tbsp

Directions:

1. Begin by collecting your ingredients and chopping your veggies to get everything organized before beginning the cooking process.
2. I had some chicken bone broth I needed to use, so I used 2 cups of that and 4 of chicken stock.
3. Grind your spices and set them aside.
4. Heat 2 tbsp EVOO in a large pan and then add the diced carrots, celery, and onion. Add the digestive spices and sauté about 6-8 minutes.
5. Add grated ginger and garlic, and continue to cook 30 sec-1 min.
6. Spray a little avocado or olive oil into the crock pot.
7. Place the sautéed veggies in the bottom of the crock pot.
8. Rinse and drain the rice (~3 rinses). Add to the crockpot.
9. Season chicken breasts with salt and pepper, and add to the crock pot.
10. Add chicken broth.
11. Add bay leaf, and other poultry herbs.
12. Cook in the crock pot 5.5-6.5 hours on low, or 2.5-3.5 hours on high.
13. Once finished, take out the chicken breasts and shred. Add this back into the crockpot, then the lemon juice. You can add some lemon zest as well if wanted.

Enjoy!