Cheesy Chicken Soup

Cheesy Chicken Soup

8 oz. chicken breast

3 cups bone broth with pork fat on top, (I used homemade Pork)

3 cups water

2 Tbsp. onion powder

1 tsp. garlic powder

¼ cup butter

Salt and Pepper to taste
12 oz. frozen cut green beans

2 Tbsp. diced green onions

1/2 cup shredded cheddar cheese

In a sauce pan, place chicken and water…. Cook until chicken in done…. Remove chicken and cut up…. Return to the pan and add the broth and everything else EXCEPT the green onions and green beans…. Simmer for 30 minutes on medium low….

Add green beans and continue to simmer…. When beans are tender, add green onions and cheese… cook for a few more minutes…. stirring well as cheese melts into the broth.

Makes 4 servings….

Each serving equals to…

Calories 382

Fat 29 g.

Carbs 4 g.

Fiber 1 g.

Protein 25 g.

Roasted Bone Broth/Stock

Kathryn's Roasted Turkey, Chicken, or Beef/Veggie Bone Broth/Stock* 

By Kathryn

Ingredients...
Water to about fill huge stock pot (mine is about 20 qts.)
6 carrots, halved
4 ribs celery, halved
2 large onions, halved
4 cloves garlic,thickly sliced
Chives, to taste
2 bay leaves
About 6 whole peppercorns
Red pepper flakes, to taste
Re-Roasted Turkey, Chicken or Beef Bones/Carcass

....Roast Turkey, Chicken or chunk of beef with bones, as usual in oven, picked all the meat off well, use the meat for other use ...

Put all of the carcass/bones and  remains back into the roast pan, skin and all, and roast again in oven until well-browned, at least 2+ hours. It get's very brown!.... Brown = flavor!

When browned, place in a huge stock pot (mine was at least 20 quarts) along with water and remaining ingredients. Simmer for a several hours until carcass appears clean and all the browned areas are gone. The Brown means flavor and it is now in the liquid!.. Drain well through a cheesecloth and pour into containers that can go into the freezer. Make sure to mark these well so you will know what they are when you need them. I got about 24 pints of wonderful bone broth to use in my recipes. Enjoy!

*NOTE: This would be great done with any bones, beef, deer, or pork.... and just well-roasted and made like above...mmm!

*Another perk to this recipe is that it has no preservatives, like MSG....and a GREAT money saver!...and all the benefit from a great bone broth..... and that is AWESOME!!!

Per 1 cup serving....

Calories.... 100

Fat............ 10 grams

Protein........2 grams

~Kathryn's Clam Chowder

Kathryn's Clam Chowder

By Kathryn

...In a large pot, fry up...

8 slices bacon cooked and crumbled

...remove bacon from pan for adding to soup later

...add to drippings

1 cup finely chopped sweet onion

2 cups finely chopped celery

...cook until clear and soft

add ...

1 quart chicken broth and liquid drained from the 51 oz. can of chopped sea clams

1 lb. finely diced Daikon Radish

... simmer for a few minutes until radish dices just start to get soft

...add all into a large crockpot (turned on HIGH) with ...

1 cup butter, softened room temperature

16 oz. cream cheese, softened room temperature

stir well to blend into the hot liquid...

add...

the drained clams from a 51 oz. can

1 quart of heavy cream

reserved crumbled bacon

1 cup finely diced green onions, green only

pepper and salt to taste, be careful with the salt since many of the ingredients are salty...

simmer until ready, about 2-3 hours on high, Note: I like my soups a bit soupy.... If you like it thicker, you might add a bit of Xanthum Gum to your sauce to thicken it.... My family loved it this way!... Me, too!.... Enjoy!!!

Make 10 servings

Each Serving=

_{Calories 511}

_{Net Carbs 10}

_{Fat 43}

_{Protein 21}

_{Fiber 2}

~ Homemade Beef Broth, Bullet-Style ( full fat )

Recipe by Kathryn

Homemade Beef Broth, Bullet-Style ( full fat )

2 cups homemade beef broth (mine was from the freezer)
1 Tbsp. grass-fed Butter
1 tsp. lemon zest
1 Tbsp. Fresh lemon juice
1 tsp. finely grated ginger root
Garlic powder to taste
Onion powder to taste
Black pepper to taste
Himalayan Pink Salt to taste
1/4 cup spinach, sliced
1/4 cup grated cheddar cheese

Heat well in a small sauce pan, then blend in NutriBullet or blender, well!.....serve and enjoy!.... Keep stirring as you eat to keep the cheese mixed up.....yummy!