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Chicken Rice Soup
Best to make your own *broth but store bought chicken broth will work too.
Chicken Rice Soup
Servings
Ingredients
Servings
Ingredients
Chicken Rice Soup
Instructions
  1. In a stock pot, melt the ghee.
  2. Add leeks, celery and celery seed and sauté till softened, about 3 minutes.
  3. Add the carrots and garlic and continue to sauté for another 3-5 minutes.
  4. Add chives, oregano, dried parsley and cooked chicken. Add at least 2 cups of chicken meat. Cook for about 5 minutes till flavors are incorporated.
  5. Add 5 cups of chicken broth. Bring to boil and then turn heat down to simmer for 15 minutes.
  6. Add rice, salt and pepper and cook for another 10 minutes or so. Soup will be done when the rice is cooked fully. If the soup is too thick, heat the last cup of chicken broth and add it to the pot.
  7. Toss in the fresh parsley and give it a good stir. You may also add a nice squeeze of fresh lemon.
  8. Adjust salt and pepper to your taste.
  9. Allow the soup to cool completely. This soup is best the next day.
Recipe Notes

*To make homemade chicken broth: Place washed chicken into pot and barely cover with water. Add 1 tablespoon of apple cider vinegar and allow the chicken to soak for 1 hour. Turn on heat and bring to a boil. Once it boils, begin skimming all the white foam off – these are the impurities. Once it’s clean, reduce heat to low-medium and add any amount of onion, carrots, and celery along with bay leaf and any fresh herbs you like. Put lid on pot half-way and allow the whole chicken and all the goodies to cook for about 2-3 hours. Check the chicken after 2 hours to see if its done. The internal temp is 165 F  without the thermometer touching any bones).  Once chicken is done, remove it from the pot and allow to cool slightly. Remove the chicken from the bones.  If you like, you can toss the bones back into the pot for the last hour of cooking.  Cut or shred both white and dark meat for the soup. Save the rest for other meals. After 3 hours, strain the broth to remove all the veggies and herbs – toss them. Allow the broth to cool if you plan on freezing it or you may continue to make the soup at this point. Be careful - it is HOT!

Can also use Black Garlic Ghee, Sriracha Ghee, Turmeric + Black Pepper Ghee and Heirloom Salt + Pepper Ghee in place of Original Ghee.

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Chicken Noodle Soup with Saffron
Serves 6-8 with a salad.
Chicken Noodle Soup w/Saffron
Servings
Servings
Chicken Noodle Soup w/Saffron
Instructions
  1. Cover the whole chicken with water in large pot.
  2. Add celery leaves and onion wedges to the broth. Bring to boil. Reduce heat; cover partially and simmer until chicken is cooked through about 1 hour.
  3. Using tongs, remove chicken pieces and giblets from broth. Cool slightly.
  4. Remove skin from breasts and leg-thigh pieces and tear or cut into bite sized pieces.
  5. Strain broth into large bowl. Skim fat from surface of broth and discard.
  6. Melt ghee in heavy large pot over medium-low heat. Add onions, carrots, celery, garlic, and thyme.
  7. Cover; cook until vegetables soften, stirring occasionally, about 10 minutes.
  8. Add broth and bring to boil. Reduce heat; simmer until vegetables are almost tender, about 15 minutes.
  9. Add saffron and noodles and simmer 5 minutes.
  10. Add 1 cup chicken; simmer until noodles are tender, about 5 minutes. Add parsley.
  11. Season with salt and pepper to taste.
  12. Serve with a teaspoon of ghee in the bowl.
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Three Bean Vegetable Soup
Serves 6 with leftovers
3-Bean Vegetable Soup
Servings
Ingredients
Servings
Ingredients
3-Bean Vegetable Soup
Instructions
  1. In a stock pot, melt the ghee. Add the onions, leeks and celery and cook for about 4 minutes, stirring till the onions begin to sweat.
  2. Add garlic, carrots and sauté for about 5 minutes.
  3. Add the broth (reserve ½ cup) to the pot, along with the beans, tomatoes and stir till incorporated. Bring to boil. Once it boils, reduce heat to medium-low.
  4. Add all the seasonings + zucchini, kale and allow to continue to simmer for 20+ minutes. Stir occasionally.
  5. Add precooked rice.
  6. In the meantime, combine ½ cup broth and 1 cup of beans in a separate pot and heat. Once it’s hot, using an immersion blend or regular blend, blend them together. Add it to the pot to increase the density of the soup somewhat. Cook for another 5 minutes.
  7. Remove from heat, add lemon juice and season with salt and pepper to taste.
Recipe Notes

Serve with grilled garlic bread, grilled P & J sandwiches or good ole crusty bread and butter

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Turkey Vegetable Soup
Serves 4-5.
Turkey Vegetable Soup
Servings
Ingredients
Servings
Ingredients
Turkey Vegetable Soup
Instructions
  1. Melt the ghee in a stock pot. Add shallots, leeks, carrots, celery, yellow pepper, potato and garlic. Sauté for about 5-7 minutes or till slightly softened.
  2. Add all of the broth and stir till incorporated.
  3. Add the tomatoes, herbs, salt and pepper. Bring to a boil for a few minutes. Reduce heat to simmer and allow the soup to cook for at least 20 minutes.
  4. Add the zucchini and mushrooms and continue to cook for at least 10 more minutes.
  5. Turn off the heat and season with more salt and pepper to taste if needed.
  6. Add fresh lemon juice to the pot right before serving. Add a small dollop of ghee to your soup bowl to make it even more satiating!
Recipe Notes

You may also use a slow cooker – following the same instructions for cooking.

Black Garlic Ghee, Heirloom Salt+Pepper and Sriracha Ghee are also good in this recipe.

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Ham and Bean Soup
Getting an uncured, smoked ham hock from a farmer you know well makes ALL the difference in the overall flavor of this delicious and satiating soup!
Ham and Bean Soup2
Servings
Ingredients
Servings
Ingredients
Ham and Bean Soup2
Instructions
  1. Heat a saute pan and melt 1 tablespoon of Original Ghee.
  2. Add the shallots and celery and cook for 3-4 minutes till they become translucent.
  3. Add the carrots and cook for another 2-3 minutes, then add minced garlic and continue to cook till you smell the garlic.
  4. Stir to incorporate all the veggies. Remove from pan and add to a slow cooker.
  5. Add all the beans, chicken stock, ham hock and the herbs/spices to the slow cooker. Stir till ingredients are blended well, put on lid, turn heat on high for 4 hours or low for 8 hours. Stir periodically.
  6. When finished, discard the bay leaves.
  7. Remove 1.5 cups of soup and blend with an immersion blender (or blender) till it becomes a little blended/thicker. Add it back to the slow cooker and stir.
  8. Add the remaining ghee, lemon juice and adjust salt and pepper to your taste.
Recipe Notes

We think this soup’s flavor is incredible after resting for 2 days in the fridge! Great with a good salad or crusty bread and butter.

Serves 4 with leftovers!