SARAH GETS STRONG: A CROSSFIT/PALEO LOVE AFFAIR *

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My name is Sarah and I'm a once-skinny-kid macaroni-eating-swimmer now dangerously turned on to CrossFit, Paleo nutrition and overall badass-ness.

I am training as a first time participant for CrossFit's 2011 Sectional Qualifier and, through this, hope to increase my physical strength and (otherwise absent) mental fortitude. No more frustration during WODs. No more "I can't". I will stop being good at one thing, and become great at everything.

Join me on my journey to greatness!




crossfit homies

MANNY @ INVICTUS

RACHEL @ ALBANY

DREW @ ROCKLAND

AUSTIN @ ALBANY



Themed by Monique Tendencia.
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The homemade chicken soup “kinda, sorta” recipe

 

This has to be the easiest and most delicious way to get through fall’s cold, rainy nights (err, yeah.. I’m corny like that). This was my first time making chicken soup and therefore completely experimented with the typical soupy essentials. Why “kinda, sorta?” It’s a “kinda, sorta” recipe because you make it up as you go—  and, you’re in luck: if I could do it and not screw up, neither can you!

Homemade chicken soup ingredient list:

  • 1 medium roaster chicken (washed, with guts removed)

  • 1 bag of whole carrots (chopped)
  • 1 bag of celery (chopped, with leaves)

  • 4 medium onions (2 whole, 2 chopped)

  • 4 turnips (peeled and chopped)

  •  fresh parsley

  • garlic powder

  • chicken stock (NOT BROTH)

  • gluten and MSG free bouillon cubes 

Step 1.) Take your washed and gutted roaster chicken and place it into a LARGE POT. Fill pot with water until the chicken is completely submerged. Cover and cook on medium/medium high heat until chicken is fully cooked.

Step 2.) Once the chicken is cooked, remove it from the pot and place it on a plate. Turn heat down to low/simmer. DO NOT POUR OUT WATER FROM POT— WE ARE USING IT IN THE SOUP! Cut meat off the chicken and place into the pot of water. Take some pieces of fat and skin, too (but not too much), and add that to the pot as well. Make sure and use all of the meat on your chicken! 

                 

Step 3.) Before adding the vegetables, take a spoon and, by skimming the top of the soup with a spoon, remove the oily residue layering the top of the liquid. After doing this, add all of your chopped celery (with some of its leaves, chopped, as well), whole and chopped onions, carrots, and turnips. If you want more of any of these vegetables, add more (hence “kinda, sorta” recipe).

Step 4.) Add 1-2 cups of chicken stock to the soup. Taste. Next, and 1 by 1, add your bouillon cubes. This gives the “chicken soupy” flavor we all love (another alternative is using only chicken stock, but I like using both together). Add as many cubes as you need to give the desired flavor (remember to taste after adding each individual cube— you don’t want to over-do it). 

Step 5.) Add the garlic powder and parsley to taste (again, “kinda-sorta”). 

Step 6.) Cover and allow to cook on low heat/simmer until vegetables become every soft (2-3 hours). 

Enjoy!