Slow Cooker Corn Chowder

The easiest crockpot soup ever! Fresh corn kernels, bacon, potato, stock, garlic, thyme. Topped with crisp bacon bits and chives. THE BEST. From damndelicious.net.

Slow Cooker Corn Chowder
Yield: 8 (10 cups)


Ingredients:

4 slices bacon, diced (without problem ingredients), for garnish
6 ears yellow corn, kernels removed (about 5-6 cups), if fresh corn on the cob is not readily available, frozen corn kernels will work just fine
1 russet potato, peeled and diced
2 slices bacon (without problem ingredients)
1 onion, diced (if tolerated)
3 cloves garlic, minced
4 sprigs fresh thyme
6 cups chicken stock (without problem ingredients)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
1 cup heavy cream
2 tablespoons chopped fresh chives (if tolerated), for garnish


Directions:

1. Heat a large skillet over medium high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside to use as garnish.

2. Place corn, potato, raw bacon slices (to flavor the chowder), onion, garlic and thyme into a 6-qt slow cooker. Stir in chicken stock; season with salt and pepper, to taste.

3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Remove thyme sprigs and bacon.

4. Puree with an immersion blender until desired consistency is reached. Stir in heavy cream; season with salt and pepper, to taste.

5. Serve immediately, sprinkled with bacon and garnished with chives, if desired.

Slow Cooker Loaded Potato Soup

Everyone’s favorite comfort food soup in crockpot form! Hands-off and incredibly easy with 15 min prep work! That’s it! From damndelicious.net.

Slow Cooker Loaded Potato Soup


Ingredients:

4 slices bacon, diced (without problem ingredients)
2 pounds russet potatoes, peeled and chopped
3 cups chicken stock (without problem ingredients)
½ onion, chopped (if tolerated)
3 cloves garlic, minced
2 sprigs fresh thyme
1 tablespoon unsalted butter
1 cup shredded cheddar cheese
⅔ cup sour cream
½ cup heavy cream
Kosher salt and freshly ground black pepper, to taste (if tolerated)


Directions:

1. Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

2. Place potatoes into a 4-qt slow cooker. Stir in chicken stock, onion, garlic, thyme, butter and bacon until well combined.

3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until potatoes are tender.

4. Using a potato masher, mash potatoes until desired consistency is reached. Stir in cheese, sour cream and heavy cream until smooth; season with salt and pepper, to taste.

5. Cover and cook on low heat until warmed through, stirring occasionally, about 15-20 minutes. If the mixture is too thick, add more chicken stock as needed until desired consistency is reached.

6. Serve immediately after garnishing.

Spinach and White Bean Meatball Soup

A favorite cozy weeknight soup! Made so hearty with white beans, spinach, and the most tender chicken meatballs! From damndelicous.net.

Spinach and White Bean Meatball Soup


Ingredients:

2 tablespoons olive oil, divided
3 cloves garlic, minced
1 onion, diced (if tolerated)
3 carrots, peeled and diced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
4 cups chicken stock (without problem ingredients)
2 bay leaves
1 cup uncooked orzo pasta (without problem ingredients)
2 cups baby spinach
1 (15-ounce) can cannellini beans, drained and rinsed
Juice of 1 lemon (If tolerated or omit. You can also use a lemon substitute)
2 tablespoons chopped fresh parsley leaves (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)

For the chicken meatballs . . .
1 pound ground chicken
1/3 cup Panko (without problem ingredients)
1/4 cup freshly grated Parmesan (if tolerated)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried parsley (if tolerated)
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes (optional if tolerated or omit)
Kosher salt and freshly ground black pepper, to taste (if tolerated)


Directions:

1. In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, garlic powder and red pepper flakes, if using; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.

2. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.

3. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion and carrots. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and basil until fragrant, about 1 minute.

4. Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo and meatballs; reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes.

5. Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.

6. Serve immediately.

Roasted Cauliflower Soup

You will not believe that this is actually cauliflower soup! It is so creamy, so comforting, and packed with so much flavor with healthier ingredients! From damdelicious.net.com.

Roasted Cauliflower Soup
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes


Ingredients:

1 head garlic
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper (if tolerated)
2 heads cauliflower, cut into florets
1 onion, diced (if tolerated)
5 cups vegetable stock (without problem ingredients)
3 fresh thyme sprigs
1 bay leaf
1/2 cup heavy cream


Directions:

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. Cut head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with 1 tablespoon olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil and cover tightly.

3. Place cauliflower florets in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine. Place garlic onto the baking sheet.

4. Place into oven and roast until cauliflower and garlic is tender and golden brown, about 30-35 minutes. Let cool before squeezing cloves from skin.

5. Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in vegetable stock, thyme and bay leaf. Bring to a boil; reduce heat and simmer, covered, for 5 minutes.

6. Stir in cauliflower and garlic. Bring to a boil; reduce heat and simmer, covered, until cauliflower is tender and falling apart, an additional 10 minutes. Puree with an immersion blender until desired consistency is reached.

7. Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.

8. Serve immediately.

Tortellini En Brodo

Looks elegant, tastes superb, and easy to make. What more could you want? From collegeinn.com.

Tortellini En Brodo
Serves 4
Prep time 5 min.
Cook time 15 min.


Ingredients:

1 Tbsp. olive oil
2 cloves garlic, thinly sliced
1/8 tsp. red pepper flakes (if tolerated or omit)
6 cups vegetable broth (without problem ingredients)
1 pkg. (9 oz.) refrigerated cheese tortellini (without problem ingredients)
1 pkg. (5 oz.) baby spinach leaves (about 5 cups packed)
2 Tbsp. thinly sliced fresh basil
1 Tbsp. fresh lemon juice (If tolerated or omit. You can also use a lemon substitute)
1/2 tsp. grated lemon zest (if tolerated)
Shredded Parmesan cheese (if tolerated), optional for garnish


Directions:

1. Heat oil in a 5 to 6-qt. saucepan or Dutch oven over medium heat; add garlic and red pepper flakes and cook 30 to 45 seconds, just until garlic is lightly toasted. Remove pan from heat and slowly stir in broth.

2. Return pan to heat. Bring broth to a boil over high heat; add tortellini. Reduce heat to medium; cover and simmer 1 minute less than recommended on tortellini package.

3. Stir in spinach, basil, lemon juice and zest; cook about 1 minute or just until spinach is wilted. Serve immediately with additional basil and shredded Parmesan cheese, if desired.

Instant Pot Chicken and Mushroom Wild Rice Soup

GolferGirl123 sent this yummy soup that is perfect for cold weather. It’s nice and creamy without any “cream of” soups and their added preservatives. She says you can subbed some fresh herbs for poultry seasoning and you could probably adapt this for the stove top if you don’t have an instant pot. (If you cannot tolerated the wine, omit or add more broth). From chefalli.com.

Instant Pot Chicken and Mushroom Wild Rice Soup


Ingredients:

4 carrots chopped
5 ribs celery chopped
1 small onion chopped
3 cloves garlic minced
1 cup uncooked wild rice (be sure to use only WILD RICE in this recipe....no substitutes please!! Wild rice BLENDS will not work, either....FYI)
3 large boneless skinless, chicken breasts
4 cups chicken broth (without problem ingredients)
1 tsp. kosher salt
1/2 tsp. black pepper (if tolerated)
1 tsp. poultry seasoning (without problem ingredients)
6 Tbs. unsalted butter
1/2 lb. sliced button mushrooms
1/2 tsp. dried thyme
1/4 cup white wine (if tolerated, or add more broth)
1/2 cup all-purpose flour
2 cups 2% milk


Directions:

1. Place the first 10 ingredients (carrots - poultry seasoning) into the Instant Pot, stirring to combine somewhat.

2. Lock the Instant Pot lid into place and choose 45 minutes on High Pressure setting, bringing the Instant Pot to full pressure. When the timer sounds, perform a 10 minute natural release, followed by a quick release to remove any pressure that remains.

3. Meanwhile, melt the butter over medium heat in a large saucepan; add the mushrooms and thyme, then sauté for a few minutes; add the wine. Stir in the flour , simmering for 1-2 minutes to really cook the flour. Whisk in the milk, a little bit at a time, creating a nice thickened sauce.

4. Carefully open the Instant Pot and give the contents a stir. Use a couple of forks to shred the chicken breasts apart. Add the prepared sauce to the pot, stirring to combine, then adjust seasonings as needed.

5. Serve soup at once, with a good, crusty bread for sopping!

Roasted Pumpkin Soup

A favorite Fall and Winter soup! You’ll really want it all year long. And you can also substitute the pumpkin with butternut squash! This recipe has been adapted to make it IC friendly.
From damndelicous.net.

Roasted Pumpkin Soup


Ingredients:

1 (3-pound) sugar pumpkin, halved, seeded and quartered
2 red bell peppers, quartered
1 FUJI or GALA apple, quartered and seeded
6 fresh thyme sprigs
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper (if tolerated) 3 cloves garlic, minced
1 large sweet onion, chopped (if tolerated)
4 cups vegetable stock (without problem ingredients)
6 fresh sage leaves
1/2 cup heavy cream
3 tablespoons roasted pumpkin seeds (optional garnish)


Directions:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. Place pumpkin, bell peppers, apple and thyme in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine.

3. Place into oven and bake for 45-50 minutes, or until pumpkin is fork-tender, stirring at halftime; let cool, then remove skins.*

4. Heat remaining 2 tablespoons olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in pumpkin, bell peppers, apple, vegetable stock and sage.

5. Bring to a boil; reduce heat and simmer until vegetables are tender, about 5-10 minutes. Puree with an immersion blender. Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.

6. Serve immediately, garnished with roasted pumpkin seeds, if desired.

Notes:

*Baking time may need to be adjusted depending on the size of the pumpkin.

Greek Lemon Chicken Soup

A quick and easy 30 minute chicken soup – so cozy and comforting! We swap out the noodles for cannellini beans for added protein and fiber with way less calories! Add lemon juice if you can tolerated it or omit. Substitutions for lemon juice are provided. From damndelicious.net.

Greek Lemon Chicken Soup


Ingredients:

2 tablespoons olive oil, divided
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper (if tolerated)
4 cloves garlic, minced
1 onion, diced (if tolerated)
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
8 cups chicken stock (without problem ingredients)
2 bay leaves
2 (15.5 ounce) cans cannellini beans, rinsed and drained
4 cups baby spinach
2 tablespoons freshly squeezed lemon juice, or more, to taste (if tolerated or omit the lemon to make it IC friendly. You can also use a lemon substitute)
2 tablespoons chopped fresh parsley leaves (if tolerated)
2 tablespoons chopped fresh dill


Directions:

1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

2. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

3. Whisk in chicken stock and bay leaves. Bring to a boil; reduce heat and stir in cannellini beans and chicken, stirring occasionally, until slightly thickened, about 10-15 minutes.

4. Stir in spinach until wilted, about 2 minutes. Stir in lemon juice, parsley and dill; season with salt and pepper, to taste.

5. Serve immediately.

Creamy Chicken and Mushroom Soup

So cozy, so comforting and just so creamy. Best of all, this is made in 30 min from start to finish – so quick and easy! From damndelicious.net.

Creamy Chicken and Mushroom Soup


Ingredients:

1 tablespoon olive oil
8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper (if tolerated)
2 tablespoons unsalted butter
3 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
1 onion, diced (if tolerated)
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
4 cups chicken stock (without problem ingredients)
1 bay leaf
1/2 cup half and half, or more, as needed*
2 tablespoons chopped fresh parsley leaves (optional for garnish)
1 sprig rosemary (optional for garnish)


Directions:

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

2. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

3. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.

4. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.

5. Serve immediately, garnished with parsley and rosemary, if desired.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Detox Chicken Soup

Cleansing, immune-boosting soup packed with all the good stuff (kale, mushrooms, celery, carrots, etc.) without compromising any taste! From damndelicious.net.

Detox Chicken Soup


Ingredients:

2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper (if tolerated)
1 onion, diced (if tolerated)
2 carrots, peeled and diced
2 stalks celery, diced
4 cloves garlic, minced
16 ounces cremini mushrooms, thinly sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
8 cups chicken stock (without problem ingredients)
2 bay leaves
1/2 cup uncooked orzo pasta (without problem ingredients)
1 sprig rosemary
1 bunch kale, stems removed and leaves chopped
1 (15-ounce) can cannellini beans, drained and rinsed
Juice of 1 lemon (if tolerated or omit or use a substitute)
2 tablespoons chopped fresh parsley leaves (if tolerated)


Directions:

1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

2. Add remaining 1 tablespoon oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

3. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Stir in thyme and oregano until fragrant, about 1 minute.

4. Whisk in chicken stock and bay leaves; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes.

5. Stir in kale and cannellini beans until the kale has wilted, about 3-4 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.

6. Serve immediately.

Chicken Zoodle Soup

Just like mom’s cozy chicken noodle soup but made with zucchini noodles instead! So comforting AND healthy! 227.3 calories. From damndelicious.net.

Chicken Zoodle Soup


Ingredients:

2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper (if tolerated)
3 cloves garlic, minced
1 onion, diced (if tolerated)
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
4 cups chicken stock (without problem ingredients)
1 bay leaf
1 pound (3 medium-sized) zucchini, spiralized*
2 tablespoons freshly squeezed lemon juice (if tolerated or omit)
1 sprig rosemary
2 tablespoons chopped fresh parsley leaves (if tolerated or omit)


Directions:

1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

2. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.

3. Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste.

4. Serve immediately, garnished with rosemary and parsley, if desired.


* This is the spiral slicer that she used.

Loaded Baked Potato Soup

All the flavors of a loaded baked potato comes together beautifully in this satisfyingly creamy and comforting soup! From damndelicious.net.

Loaded Baked Potato Soup


Ingredients:

4 slices bacon, diced (if tolerated and without problem ingredients)
5 tablespoons unsalted butter
1/4 cup all-purpose flour
3 1/2 cups milk, or more, as needed
3 russet potatoes, peeled and cubed
2 green onions, thinly sliced (if tolerated)
1 cup shredded cheddar cheese
1/2 cup sour cream
Kosher salt and freshly ground black pepper, to taste (if tolerated)


Directions:

1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

2. Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.

3. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.

4. Serve immediately, garnished with green onion, cheese and bacon, if desired.

Spinach and White Bean Soup

A healthy and hearty, comforting soup – chock full of fresh spinach, white beans and orzo pasta – made in less than 30 minutes! From damndelicious.net.

Spinach and White Bean Soup


Ingredients:

1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced (can omit or try Green Onions or Chives, Shallots, Asafoetida)
     from healthyicrecipes.com
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
4 cups vegetable stock (without problem ingredients)
2 bay leaves
1 cup uncooked orzo pasta (without problem ingredient)
2 cups baby spinach
1 (15-ounce) can cannellini beans, drained and rinsed
Juice of 1 lemon (omit or substitute Kefir Lime Leaves, Lemon Zest, Lemon Oil, Lemon Essence, Lemon Extract, Amchur / Amchoor Powder (mango powder)
     from healthyicrecipes.com
2 tablespoons chopped fresh parsley leaves (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)


Directions:

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.

2. Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes.

3. Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.

4. Serve immediately.

Cream of Potato Soup

Quiltingcat sent this version of cream of potato soup and says it doesn’t bother her IC. It's a nice comfort food when she feels bad and likes it best with some cheddar cheese sprinkled on top. She gives it: ★ ★ ★ ★ ★

Cream of Potato Soup


Ingredients:

6 peeled & chopped potatoes
2 tablespoons or so of butter
1 small sweet onion minced, about 1/2 cup (if tolerated)
2 or so minced garlic cloves
1 to 2 cups milk
2 tablespoons of dried parsley (if tolerated)
Shredded Cheddar Cheese (optional)


Directions:

Brown onions & garlic in 2 tablespoons or so butter until soft & transparent. Add potatoes to pot with water just covering and boil until soft. Mash potatoes leaving some chunks. Add 1 to 2 cups milk (boil milk first if bothered with lactose). Sprinkle with Cheddar Cheese and serve.

Optional: Add 1/4 - 1/2 cup heavy cream and cook until thick. The key is to keep the ratio of liquid to solids low. Add instant potato flakes if you need it thicker.

Slow Cooker Chicken and Wild Rice Soup

Pure creamy comfort food made right in your crockpot! So quick, easy, and hearty with veggies, rice and chicken! From damndelicious.net.

Slow Cooker Chicken and Wild Rice Soup

Ingredients:

1 1/2 pounds boneless skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste (if tolerated)
6 cups chicken stock (without problem ingredients)
1 cup wild rice (without problem ingredients)
3 cloves garlic, minced
1 onion, diced (if tolerated)
3 carrots, peeled and diced
3 stalks celery, diced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves (if tolerated)
1 pound cremini mushrooms, thinly sliced
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup milk
1 cup half and half*
2 tablespoons chopped fresh parsley (if tolerated)


Directions:

1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.

2. Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking time.

3. Remove chicken from the slow cooker and shred, using two forks.

4. Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.

5. Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached.

6. Serve immediately, garnished with parsley, if desired.


*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Easy Clam Chowder

Clam chowder is easier to make than you think – and the homemade version is unbelievably creamy, flavorful and chockfull of clams! From damndelicious.net.

Easy Clam Chowder

Ingredients:

4 slices bacon, diced (if tolerated)
2 tablespoons unsalted butter 2 cloves garlic, minced
1 onion, diced (if tolerated)
1/2 teaspoon dried thyme
3 tablespoons all-purpose flour
1 cup milk
1 cup vegetable stock (without problem ingredients)
2 (6.5-ounce) cans chopped clams, juices reserved (without problem ingredients)
1 bay leaf
2 russet potatoes, peeled and diced
1 cup half and half*
Kosher salt and freshly ground black pepper, to taste (if tolerated)
2 tablespoons chopped fresh parsley leaves


Directions:

1. Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat; set aside.

2. Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.

3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.

4. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*

5. Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.

6. Serve immediately, garnished with bacon and parsley, if desired.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

*Cooking time may need to be adjusted depending on the thickness of the potatoes.

Copycat Panera Broccoli Cheese Soup

Who likes Panera Bread Broccoli Cheese Soup? Well, I love it and here is a copycat recipe that allows us to make it at home and IC friendly too. From damndelicius.net.

Copycat Panera Broccoli Cheese Soup

Ingredients:

1/4 cup unsalted butter, cubed
3 cloves garlic, minced
1 onion, diced (if tolerated)
2 stalks celery, diced
1/4 cup all-purpose flour
2 cups vegetable broth (without problem ingredients)
2 cups milk
1/2 cup heavy cream
16 ounces broccoli florets
1 carrot, julienned
2 cups shredded sharp cheddar cheese (if tolerated or use mild cheddar)
Kosher salt and freshly ground black pepper, to taste (if tolerated)


Directions:

1. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion and celery, and cook, stirring occasionally, until translucent, about 3-4 minutes.

2. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, milk and heavy cream, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in broccoli and carrot.

3. Bring to a boil; reduce heat and simmer until broccoli is tender, about 6-8 minutes. Puree with an immersion blender until desired consistency is reached.

4. Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.

5. Serve immediately.

Crab Chowder

This recipe calls for white wine (which many with IC cannot tolerate), but you might want to try pear juice instead. Or just omit. From icdietproject.com.

Ingredients:

1-3/4 c. frozen corn kernels
3/4 cup chopped green bell peppers
1 c. boiling potatoes, peeled and chopped into half-inch pieces
1 tablespoon vegetable oil
3 c. chicken broth (MSG-free and without problem ingredients)
1/2 c. crabmeat, cooked and cut in bite-sized pieces
1-1/2 teaspoon onion powder
1 tablespoon dried chives
3/4 teaspoon dried thyme
1 teaspoon white wine (optional) or try pear juice (without problem ingredients)
1/3 c. all-purpose flour
1/2 c. whipping cream
salt and pepper, to taste (if tolerated)


Directions:

Preheat oven to 450 degrees F. Thaw the frozen corn under running water in a colander. Turn out on paper towels and pat dry. Empty into a bowl and add chopped bell peppers, potatoes, and oil, tossing to coat. Spread the vegetables evenly on a large rimmed non-stick cookie sheet or baking pan (line with foil if not non-stick). Roast vegetables in oven about 20 to 25 minutes, stirring once or twice. They will start to brown a bit.

While vegetables roast, place broth in a soup pot and bring to a boil. When vegetables are done, remove from oven and add to the broth. Add crab meat, onion powder, chives, and thyme. Add wine if desired. (Alcohol boils at a lower temperature than water and will evaporate). Reduce heat to simmer. Place flour in a small dish and stir in a tablespoon or so of the hot broth to make a paste. Gradually add about 1/4 cup more of the soup broth to the paste. Pour back into the soup and simmer and stir until the soup is slightly thickened. Stir in the cream, add salt to taste, then ladle into serving bowls.

White Chicken Chili

Chili... in a healthy and IC friendly form. YES!!! From nikicooks.blogspot.com.

White Chicken Chili

Ingredients:

1 pound ground chicken
2 cans white cannelloni beans (one regular, one mashed for thickness)
1/2 cup chopped sweet onion (if tolerated)
1/2 cup chopped celery
1/2 chopped red bell pepper
1/2 chopped yellow bell pepper
2 cups chicken stock (without problem ingredients)
1 Tbsp minced garlic
1 Tbsp all purpose flour
1 tsp cumin
1 tsp dried oregano
1 Tbsp olive oil
salt & pepper to taste (if tolerated)
*Garnish with friendly cheese (Mezzo or mild cheddar) and sour cream if you can handle.


Directions:

In a large pot over medium heat warm the oil. Add chopped veggies and sauté for 5 min. Add chicken and cook through (at least 5 minutes). Add the garlic, flour, cumin and oregano. Cook, stirring over low heat 2 minutes. Add the broth while stirring. Increase heat and bring to a boil stirring occasionally. Reduce heat to simmering and cook 10 minutes longer. Add the beans. Season with salt and pepper. Add garnishes if you wish.

Slow-Cooked Beef Soup

So many soup recipes have hidden problem ingredients, but this recipe does not have onions or paprika, and common soup/stew ingredients that may be problematic for IC bladders. This hardy soup is great on a cold night with French bread. From icdietproject.com.

Slow-Cooked Beef Soup

Ingredients:

1 lb. beef stew meat, cut in bite sized chunks
2 Tbsp. flour
2 Tbsp. olive oil
1 14-oz can beef broth (see note below)
1 cup water
1-1/2 cups baby carrots, cut in half
2 large boiling potatoes, peeled and cut in chunks
1 cup frozen peas
2 cloves garlic
1 bay leaf
1 Tbsp. flour, cornstarch, or arrowroot
1 tsp. brown sugar
1/2 tsp. salt
1/4 tsp. ground allspice
1 pinch ground cardamom
1/4 tsp. orange extract (optional)
1/4 cup cold water

Directions:

In a brown paper bag or plastic food storage bag, shake beef chunks with the 2 tablespoons of flour to coat. In a large skillet, brown the beef in olive oil. Remove beef to the slow cooker. Add beef broth and 1 cup of water to the hot skillet, scraping up the browned bits. Pour into the slow cooker. Add carrots, potatoes, peas, garlic, and bay leaf to the slow cooker

In a small bowl or a cup combine the tablespoon of flour, the brown sugar, salt, allspice and ground cardamom. Gradually stir in the cold water and orange extract to make a smooth mixture. Pour over the meat and vegetables. Put the lid on and cook until meat is tender, usually about four hours if set on high. (Time may vary. Check the instructions for your slow-cooker and use the time recommended for soups or stews.)

Note: The kind of beef broth you use is very important– it needs to be free of monosodium glutamate (MSG). MSG is a common ingredient of most beef bouillon cubes and canned beef broth. Health Valley makes an excellent fat-free canned beef broth. The only drawback to the brand is that it contains a smidgen of white pepper. White pepper is milder than black pepper and the tiny amount in this soup is generally not a problem for most IC bladders. Those with oxalate sensitive vulvodynia may want to check it out carefully though.