Hearty Chicken and Spinach Soup with Cornbread
To be honest, I didn't do any measuring when I made this soup - that's the beauty of it. I love that my crockpot has the three programmable settings (high-low-warm) so whatever I cook in there is always the perfect temperature at the perfect time. Bear with me as share an approximation of what I put in the soup. The cornbread recipe is actually fairly accurate.
Hearty Chicken and Spinach Soup
1-2 tablespoons olive oil
1 pound skinless, boneless, organic chicken breast, cut into small pieces
1/2 cup diced onion
2 garlic cloves, minced
1-2 cups frozen organic spinach
1 teaspoon smoked paprika
2 tablespoons fresh cilantro
salt and pepper to taste
Add olive oil through chicken to crockpot and turn to high heat. Allow these ingredients to begin to cook for about five to ten minutes. Add remaining ingredients and cook on high for about an hour, then reduce heat to low and set for two hours. Alternatively, if you need to leave it all in the morning, set to low for six hours and it should automatically go to warm by the time you get back home.
You can prepare the cornbread or just before serving, as it is delicious warm with a little pat of butter and some honey.
6 tablespoons butter, melted (and cooled)
1 cup organic milk
1/3 cup honey or maple syrup
1 cup organic yellow cornmeal
1 cup gluten-free, all-purpose flour - I use Pamela's Artisan blend
(or substitute rice flour or almond flour)
1/2 teaspoon sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
Preheat oven to 400°F. Lightly coat a 9 x 9" baking dish with cooking oil spray and/or parchment paper.
Whisk together eggs, melted butter, milk, and honey.
In a medium-size bowl, stir together cornmeal, gluten-free flour mix, salt, baking powder, and baking soda.
Combine dry ingredients with wet ingredients and stir until just mixed. Be careful to not over-mix. Pour batter into prepared baking dish. Bake for about 20 minutes or until lightly golden. Serve warm with honey butter.
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