The first snow is officially on the ground here and that calls for soup! Time to dust off that Crock-Pot and make some easy, healthy meals.
Currently I’m breastfeeding my little one so I’ve been looking for easy soups that can cook while I’m busy with baby or at work and are great for my supply. The family wanted chicken chili, which sounded amazing, so I put a little chicken noodle (without the noodles) spin on it to add some more healthy veggies. Carrots, Chick Peas, Celery, & Bone broth are all great for milk supply!
Here is what you’ll need:
- 1- 15oz can Garbanzo Beans
- 1- 15oz can White Hominy
- 1- Box Chicken Bone Broth
- 1 Table Spoon dry Minced Onion
- 3-4 Boneless Skinless Chicken Breasts
- 1 Cup Chopped Celery
- 1 Cup Chopped Carrots
- 1 packet McCormick White Chicken Chili Mix (Walmart)
- Salt & Pepper to Taste
- Crock-Pot
Directions:
Turn Crock-Pot on Low. Place chicken breast in crock pot (can be frozen). Pour bone broth over chicken. Add the minced onion, salt, pepper, and chili mix. Mix and let cook on LOW for 3 hours. Once chicken appears cooked on the outside (after 3 hours) use fork to shred or cut chicken into chunks. Add in the celery, carrots, hominy, and garbanzo beans. Makes sure to rinse and drain the beans! Cook on low for additional 2 hours or until carrots & celery are cooked to perfection.
This recipe is super simple, and tastes great! Also helps keep the milk flowing! For some extra protein, I add a bit of sour cream.
Enjoy,
-Lindsay
