Strict 30 Approved Chicken "Noodle" Soup

Recipe modified from:http://thecoconutmama.com/paleo-chicken-noodle-soup-2/

No noodles required, the technique detailed below will create something like noodles by slow pouring the egg. You can also add any other vegetables into the mix. You can also choose to add brown rice noodles.

Ingredients

• 2 tablespoons coconut oil
• 1 onion, minced
• 1 rib celery, sliced
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried
• 2 1/2 quarts organic Chicken broth
• 3 cups shredded chicken
• 1/4 cup minced fresh parsley
• 3-4 eggs, lightly beaten
• sea salt and pepper to taste

Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion and celery and cook until softened, 3-4 minutes. Stir in the thyme, bone broth, and chicken. Bring to a simmer and cook until the vegetables are tender, about 15 minutes. Stir in parsley.

2. Stir soup gently so that it is moving in a circle. Pour beaten eggs into soup in a slow steady stream. This will create “noodles” for the soup. Remove soup from heat and let stand for 2 minutes. Break up the eggs using a fork. Season with sea salt and pepper to taste before serving.

To Make Ahead –
This soup can be prepared through step 1, cooled, covered and refrigerated for up to three days or frozen for up to a month. Reheat over low heat and proceed with step 2.

Mini Turkey Meatball Vegetable Soup - Strict 30 Approved

Recipe from Skinnytaste.com
Makes 11 cups.
Ingredients:

For the Meatballs:

    • 20 oz (1.3 lb) ground turkey breast 93% lean
    • 1/4 cup seasoned whole wheat breadcrumbs* (Ezekiel)
    • 1/4 cup parsley, finely chopped
    • 1 large egg
    • 1/4 cup onion, minced
    • 1 clove garlic, minced
    • 1/4 tsp sea salt

For the Soup:


    • 32 oz container reduced sodium chicken broth 
    • 2 tsp olive oil
    • 1/2 cup chopped onion
    • 1/2 cup diced celery
    • 2 garlic cloves, minced
    • 2 (14.5 oz) cans petite diced tomatoes
    • Parmesan cheese rind (optional)
    • 1 fresh rosemary sprig
    • 2 bay leaves
    • 2 tbsp chopped fresh basil
    • 1/4 cup chopped fresh Italian parsley
    • 1/2 tsp kosher salt and fresh black pepper
    • 8 oz zucchini, diced
    • 2 cups chopped fresh spinach


Directions:

Preheat oven to 400°F.

In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, and sea salt. Using your (clean) hands, gently mix all the ingredients well until everything is combined. Form small meatballs, about 1 tbsp each, you'll get about 42. Bake in the oven about 12 minutes.


Meanwhile, heat the oil in a large pot or Dutch oven over medium-high heat. Add the celery, onion, garlic and saute until tender and fragrant, about 15 minutes.

Add the broth, tomatoes, sea salt and pepper. Add the rosemary,bay leaves, basil and parsley, cover and cook on low 40 minutes. 

Remove the bay leaves, rosemary sprig, parmesan rind and drop the meatballs in along with the zucchini and spinach, cover and simmer until the zucchini is tender and meatballs are cooked through, about 8 to 10 minutes, season to taste with sea salt and black pepper if needed. 

Chicken Tortilla Soup - Strict 30 & Maintenance Approved

Ingredients:
2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
* (optional 1 C Dairy Free Cheese for Strict 30 or for Maintenance 1 C shredded low fat Monterrey cheese )



Directions:
In a large saucepan heat the vegetable oil. 
Add the onions and cook for 2 minutes. 
Once the onions have softened add the garlic and jalepenos and cook for another minute. 
Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. 
Once at a boil lower heat to simmer and add your chicken breasts. 
Cook the chicken for 20 to 25 minutes. 
Once chicken is cooked remove from pot. 

When cool enough to handle shred it and set it aside. 
Add lime juice and fresh cilantro to the pot. 
In a serving bowl add a mound of shredded chicken. 

Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.


Modified version of this recipe:http://www.foodnetwork.com/recipes/chicken-tortilla-soup-recipe.html?oc=linkback

Sweet Potato Cauliflower Soup - Isagenix Strict 30 Approved

Ingredients:

1 large head Cauliflower
3 Large Peeled Sweet Potatoes, cut into 1 inch pieces
1 Tbsp Extra Virgin Olive Oil
7 Cups Water
7 Chicken Bullion cubes
Few dashes Garam Masala or Cayenne Pepper (optional)
1 medium Onion, diced
2 Tbsp Garlic Powder
Sea Salt
Chives
1 Tbsp. Flax Seeds

Instructions:

First, preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. Sprinkle cauliflower lightly with garam masala. Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. There’s no need to flip ‘em. Just remove from oven and let cool while you cook the rest of the soup.

In large stockpot, bring sweet potato, onion, garlic and water to a boil. Salt (abt ¾ tsp) and stir. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.

Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir. Salt to taste and warm up over stove-top if needed.