The Fridge Whisperer Strikes Again: A Soup Odyssey with a Side of Grandma's Love
This week, my kitchen chronicles led me to craft a soul-soothing cabbage soup recipe with chicken thighs. In my quest to rescue ingredients teetering on the edge of expiration, I cleaned out the fridge with my Grandmother's cooking approach in mind.
Imagine a fragrant cabbage soup bubbling away, chicken thighs mingling with vibrant veggies, and a symphony of flavors waiting to dance on your palate. I have a penchant for concocting recipes with ingredients on their last legs, while trying to align with healing with food philosophy.
Now, let's address the elephant in the room – Dr. Li's book. I drop its mention not to overwhelm you with details but to share my source of inspiration. Whether you're a details enthusiast or a recipe seeker, I've got you covered.
Having shared my journey through the realms of Covid and vaccines, I've discovered a common thread – we're all in this together. Feeling isolated for so long, I am learning so many others are also experiencing similar issues as I have. While I'm not here to incessantly preach, I'd like to think of myself as more of a spontaneous, go-with-the-flow kind of gal. Like a breeze through the kitchen, I'll share insights as they come, respecting the diversity of interests.
As a kid, my daily visits to my grandparents' house shaped me in profound ways. The memories of Grandma's cooking, Grandpa's clandestine treats, and the background hum of soap operas, yep, I am looking at you Days of Our Lives and Santa Barbara, lingering vividly in my mind. Do you have fond memories visiting with grandparents? It's a nostalgic journey I hold dear as an adult, longing for those daily visits once again.
And now, presenting Grandma-approved Fridge-Rescue Soup, a homage to her "waste not, want not" ethos. Effortlessly crafted in the crockpot, invoking the 'Fix it and Forget it' magic, this soup nods to the simplicity of life.
Ingredients:
- 4 chicken thighs
- 1 small head of cabbage, chopped
- 1 green pepper, diced
- 1 red onion, diced
- 15 baby carrots, sliced
- 1 15.5 oz can kidney beans
- 1 t paprika
- 1 t + 1 T garlic powder
- Salt and pepper to taste
- 1 32 oz chicken broth + 1 12 oz can of chicken broth
- 1 t chili powder
Instructions:
- Place chicken thighs and chicken broth in the crockpot (even if the thighs are frozen).
- Add chopped cabbage, diced vegetables, and spices.
- Incorporate kidney beans.
- Cook on low for 9-10 hours or until carrots reach desired softness.
- Shred chicken in the crockpot for a mess-free finish.
There you have it – a fuss-free recipe inspired by Grandma's wisdom. Now, let's talk chicken thighs. Dr. Li vouches for their health benefits, emphasizing their K2 content for heart health and cancer-fighting properties. Chicken thighs are actually the only meat I have found in his book that he does recommend. A revelation for those, like me, who thought chicken breasts were the epitome of health.
Admittedly, I'm not following Dr. Li's advice to the letter yet. Life's a learning curve, and I'm navigating it one delicious recipe at a time. I hope you enjoyed joining me today in savoring the joys of culinary exploration and embracing the ever-evolving journey of life.
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Ciao,
Cara
The cabbage soup looks delicious, and it does seem like a great way to use up veggies! My parents like to make a soup with beans and veggies in the crockpot too.
ReplyDeleteIt's been fun experimenting with the crockpot and veggies lately Karalee. I've been creating recipes since I was 15 years old, and it has not lost it's fun factor all these years later. The crockpot is a life saver!
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