I devoted all day Saturday to doing things I love in honor of a challenge I was wrapping up on Roni’s Weigh. And of course one of my favorite things to do is cook — especially with kids!
Scenes like this just make me smile ear-to-ear!
Evan hasn’t helped as much as his brother did by this age — second kid syndrome — BUT he’s showing more interest lately and I involve him as much as I can.
On Saturday he put all my pinches of salt in, stirred the pot and even helped me cut the peppers.
The soup came out great! His addition was a few baby-cut carrots, which I let him put in even though they weren’t in my plan. He was just having so much fun adding them to the pot I didn’t want to discourage the enthusiasm.
Here’s what we did…
- 1 tbsp avocado oil (any oil will work)
- 1 sweet onion, chopped
- 2-3 pinches of kosher salt (may not be needed if you use store-bought broth)
- 1 lb boneless, skinless chicken thighs, cut into small pieces (this is easiest done when still slightly frozen)
- 3 colorful bell peppers, chopped (We used an orange, red, and yellow)
- 1 dried hot pepper, diced (or red pepper flakes to taste)
- 8 cups chicken broth (I used homemade I had in the freezer)
- 1 tbsp sweet paprika
- 1 tbsp dried cumin
- 1 8-oz can tomato paste
- About a cup of chopped kale (50g)
- 6 or so baby carrots (options – Evan’s addition)
Heat the oil in a soup pot. Add the onion and a pinch of salt and saute. Once onion is slightly transparent, add the chicken to brown.
When you no longer see any pink on the chicken, add the peppers. Cook until the peppers soften slightly.
Add the broth, paprika, and cumin. Bring to a light boil and then stir in the tomato paste and kale.
Simmer for at least 20 minutes then serve when ready!
The first couple of bowls I ate straight up. Then I got the bright idea of adding in some leftover brown rice and it was a great addition!
|Servings||Amt per Serving|
|260||10g||5g||old: 5||new: 6|