Chicken Salad with Celery Sticks


3 1/2oz of chicken
Celery
2 tablespoons Bragg’s liquid aminos
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
¼ teaspoon organic poultry seasoning
1 tablespoon minced onion
Salt and pepper to taste

Cook chicken in a little water. Finely chop all ingredients. Mix with spices and additional liquid
ingredients. Serve with celery sticks or mix in diced celery.

Vegetable Beef Soup


3 1/2oz beef chunks, uncooked
celery, cabbage or tomato, diced
2 cups water
1 tsp onion powder
1 clove garlic, crushed
1 bay leaf
1/8 tsp basil
1/8 tsp oregano
pinch of thyme
salt and pepper

Combine spices with broth, add vegetable and beef.  Simmer 20‐30 minutes or until beef cooked through and vegetables at desired consistency (if using tomato, add tomato last 5 minutes of simmer for firmer consistency).

Cream of Chicken Soup

*3.5 oz chicken raw. ( then cook)
*3.5 oz celery
*2 cups of chicken broth (the water you boil your chicken in)
*3 Gloves of Garlic
* 1T dehydrated mined onion
*1/2t parsley
*1/2t basil
*ground white pepper ( to taste)
*salt (to taste)
1)Preheat saucepan over MED-HI heat
2)Add water, celery, and chicken to pan. 
3)Bring to a boil. 
4)Cook chicken until almost done.
5)In food processor combine all remaining ingredients as well as the chicken and pulse until reaches desired consistency.
6)Continue boiling celery.
7)Pour back into saucepan and bring to a boil
8)Reduce heat to simmer, cover and heat 20-30 min
5)Serve
Note: I added more water when I returned all the ingredients back to the pan.