Category: POULTRY

COOKING THURSDAY ~ HAWAIIAN CHICKEN BOWLS ~ BLOG 365.260D

Think beach side island vibes in paradise and this recipe will take you there! There’s something so enticing about feeling that ocean breeze and the scent of grilled chicken mixing with the tangy sweetness of pineapple dancing in the air to make you think and feel tropical warmth no matter what time of year you make this dish.

HAWAIIAN CHICKEN BOWL adapted from WEEK NIGHT DISHES 

1 pound boneless, skinless chicken breasts or tenders, cut into bite-sized pieces
1 tablespoon avocado oil

  • In a large skillet over medium-high heat, heat the oil.
  • Add the chicken and cook3-4 minutes per side until browned on all sides and fully cooked through.
  • Remove and set aside.

1 cup canned pineapple chunks, drained and juice reserved
1/2 red onion, sliced thin, divided
1/2 cup diced red bell pepper

  • In the same skillet, add a splash of the reserved pineapple juice and toss in the pineapple chunks, half the red onion and the red bell pepper, sautéing 3–4 minutes until slightly caramelized and softened.

2 cloves garlic, minced
1/4 cup Bragg’s liquid aminos
2 tablespoons QUALITY honey
1 tablespoon cornstarch
1/4 teaspoon ground ginger

  • In a small bowl, whisk together the liquid aminos, honey, garlic, ginger, 2 tablespoons of reserved pineapple juice and cornstarch until smooth.
  • Pour this into the skillet with the pineapple and veggies, stirring constantly 2-3 minutes until thickened.

2 cups cooked jasmine or brown rice
Reserved 1/2 red onion, sliced thin
1 small bunch green onions, sliced
Thinly shredded carrots, for garnish
Chopped parsley, for garnish
1 tablespoon sesame seeds, for garnish

  • 
Return the chicken to the pan and stir to coat with the sauce.
  • Simmer for another minute or two, letting all the flavors come together.

  • Scoop warm rice into bowls.
  • Top with the chicken-pineapple mixture.
  • Sprinkle with green onions, reserved red onion slices and sesame seeds if desired.

NOTES:

  • I often substitute Yakisoba noodles for the rice.
  • I also like to use tenders and cook them before cutting into chunks.

COOKING THURSDAY ~ HONEY LIME CHICKEN with MANGO SALSA ~ BLOG 365.260B

Quick, flavorful and juicy chicken dish perfect for warm-weather meals. Marinated in a zesty honey lime marinade and then grilled or baked to complete perfection before being topped with a refreshing mango salsa that adds a spicy sweetness.

HONEY LIME CHICKEN with MANGO SALSA adapted from BETTER HOME BASE   
CHICKEN
2 LARGE boneless skinless chicken breasts
2 tablespoons QUALITY honey
2 LARGE limes, juiced and zested
2 tablespoons avocado oil
2 cloves garlic, FINELY minced
1 teaspoon ground cumin
½ teaspoon smoked paprika
FRESH ground sea salt and black pepper, to taste

  • In a small bowl, whisk together the honey, lime juice, lime zest, oil, minced garlic, cumin, paprika, salt and pepper.
  • Place the chicken in a resealable bag and pour the marinade over it.
  • Let it marinate for AT LEAST 30 minutes, or up to 12 hours for maximum flavor.

MANGO SALSA
1 LARGE ripe mango, diced
¼ cup red onion, FINELY chopped
1 small jalapeño seeded and minced, +/- for heat, optional
FRESH chopped cilantro, for garnish
Juice of 1 LARGE lime
FRESH ground sea salt and pepper ,to taste

  • In a medium bowl, combine the diced mango, red onion, jalapeño (if using), and cilantro.
  • Squeeze in the fresh lime juice and season with salt and pepper.
  • Stir well and let it sit for 10-15 minutes to allow the flavors to meld.

ASSEMBLE & SERVE you can grill, pan sear or bake this chicken easily.

  • While the salsa is resting preheat the grill to medium-high heat.
  • Grill the chicken 5-6 minutes per side, or until the internal temperature reaches 165°.
  • Let the chicken rest for 5 minutes before slicing.
  • Slice the cooked chicken and place it on a serving plate.
  • Spoon the fresh mango salsa over the top.
  • Serve immediately with rice or tortillas.

NOTES: Alternative methods.

PAN SEARING
Heat 1 tablespoon of oil in a large skillet over medium-high heat.
Cook the chicken for 5-7 minutes per side, or until fully cooked through.
Remove from heat and let it rest before serving.

BAKING
Preheat the oven to 400°.
Place the chicken in a baking dish and bake for 20-25 minutes or until cooked through.
Let it rest for a few minutes before slicing.

COOKING THURSDAY ~ TERIYAKI PINEAPPLE CHICKEN & RICE RICE STUFFED PEPPERS ~ BLOG 365.253D

The perfect combination of savory teriyaki flavor mixed with the sweet burst of pineapple makes a tangy savory flavor profile all nestled in flavorful peppers making it an all-in-one meal. This recipe is quick and delicious with a fun twist on the classic stuffed pepper. These can be prepared well in advance for making any weeknight meal quick, easy and flavorful.

TERIYAKI PINEAPPLE RICE STUFFED PEPPERS
adapted from GOURMET MARTHA 

4 large red, yellow or orange bell peppers, tops and seeds removed ~ save pepper tops
1 tablespoon avocado oil

  • Preheat the oven to 375°.
  • Place bell peppers cut side up in a baking dish.
  • Drizzle with oil and bake for 10 minutes, just to soften them slightly.

1 pound cooked chicken breast, shredded or diced (rotisserie chicken makes an easy short cut)
2 cups cooked rice, slightly cooled
1 cup canned pineapple tidbits, drained
1/2 cup teriyaki sauce
1/2 teaspoon garlic powder
1 small bunch green onions, sliced
reserved tops, FINELY chopped
FRESH black pepper, to taste

  • While the peppers are baking, combine the cooked chicken, cooked rice, pineapple tidbits, teriyaki sauce, garlic powder, green onions, diced pepper tops and black pepper in a large bowl, mixing until everything is evenly coated and well combined.

1 cup shredded Monterey Jack or Mozzarella cheese, optional!!! We prefer them without it.
2 green onions, sliced, optional, for garnish
Sesame seeds, optional, for garnish

  • Remove the peppers from the oven and stuff with the chicken and rice mixture, pressing the filling down gently to pack it in well.
  • Sprinkle the tops of the stuffed peppers with shredded cheese.
  • Return the stuffed peppers to the oven and bake for another 30-45 minutes or until the cheese is melted, bubbly, and golden and the peppers are tender.
     
  • Remove the peppers from the oven and let them cool slightly.
  • Garnish with sliced green onions and sesame seeds, if desired.
  • Serve warm.

NOTES:

  • Go easy on using any salt as the teriyaki sauce is quite salty on its own.
  • I often prepare these in advance – to a point. Prepare them through the filling, cover and refrigerate until ready to bake. Bring to room temperature before baking. You may have to bake them 5-10 minutes longer to cook all the way through if they have been refrigerated.

COOKING THURSDAY ~ MEXICAN STREET CORN CHICKEN PASTA SALAD ~ BLOG 365.253C

MEXICAN STREET CORN CHICKEN PASTA SALAD adapted from LE  CREME DE LA CRUMB  serves 8

SALAD
3 cups baby spinach
2 cups shredded chicken, rotisserie chicken works well
3 cups cooked bowtie pasta noodles or campanelle noodle
2 ears FRESH corn
2 teaspoons avocado oil
FRESH ground sea salt and black pepper, to taste
2 avocados, sliced
½ cup black beans, drained and rinsed
1 bunch cilantro, chopped
½ red onion, thinly sliced
1 bunch green onions, sliced thin
½ cup crumbled cotija cheese
Lime wedges, for serving

  • Brush corn with oil and season with salt to taste. Grill over medium-high heat for 5-10 minutes, turning throughout, until kernels begin to char. Allow to cool slightly before using a sharp knife to cut kernels from the cobs. 

  • In a large bowl combine spinach, chicken, pasta, grilled corn, avocados, black beans, cilantro, onions, and cheese.

DRESSING

⅓ cup Duke’s mayo
1 teaspoon cayenne pepper
2-3 cloves garlic, FINELY minced
2 tablespoons freshly squeezed lime juice

  • In a small bowl, whisk together dressing ingredients and set aside. 

  • Pour dressing over the top over prepares salad and toss to combine.
  • Serve immediately


COOKING THURSDAY ~ PINEAPPLE SALSA CHICKEN VERDE ENCHILADAS ~ BLOG 365.253A

PINEAPPLE SALSA CHICKEN VERDE ENCHILADAS adapted from HALF BAKED HARVEST 

1 pound boneless skinless chicken tenders or small breasts
2 tablespoons avocado oil
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon smoked paprika
FRESH ground sea salt and black pepper, to taste
1 Poblano pepper
2 cups salsa Verde
1 cup cooked rice
1/2 cup FRESH chopped cilantro
10-12 golden blend tortillas
1 cup FINELY shredded cheddar cheese
1/2 cup shredded Monterey jack cheese

  • Preheat the oven to 350°.
  • Lightly oil a baking dish and set aside.
  • Rub chicken with the avocado oil.
  • Places chicken pieces in a single layer on a baking sheet.
  • Season with salt and pepper.
  • Whisk together the chili powder, cumin, and paprika and sprinkle over chicken pieces.
  • Add the Poblano to the baking sheet.
  • Transfer baking sheet to the oven and bake for 20 minutes or until the chicken is cooked through. Shred the chicken with two forks.
  • De-seed the Poblano and cut into slices.
  • Add the shredded chicken and Poblano to a bowl.
  • Add 1/2 cup salsa Verde, the rice, half the cheese, and the cilantro to the chicken and toss to combine.

  • Pour 1/2 cup of the salsa Verde onto the bottom of a 9×13 inch baking dish.
  • Spoon a little of the chicken mixture down the center of each tortilla, tuck and roll, placing the tortilla, seam side down, into the baking dish.
  • Pour the remaining salsa Verde over top of the enchiladas.
  • Top with the remaining the cheese.
  • Bake for 15-20 minutes, until the cheese has melted.
  • Remove and top with the Pineapple Avocado Salad.

PINEAPPLE AVOCADO SALSA

1 avocado diced or sliced
1 cup FRESH chopped pineapple
1 jalapeno seeded + chopped
Juice of 1 LARGE lime
1/3 cup FRESH chopped cilantro

  • Gently toss together all the ingredients in a mixing bowl.
  • Keep stored in the fridge for up 2 days.

COOKING THURSDAY ~ CHICKEN VEGETABLE SHEPHERDS PIE ~ BLOG 365.246C

CHICKEN VEGETABLE SHEPHERDS PIE Serves 6 to 8
TOPPING
2 1⁄2 pounds rus­set pota­toes, peeled and cut into chunks
FRESH ground kosher salt
1⁄4 cup sour cream
5 tablespoons unsalted but­ter, sliced
1⁄4 cup WHOLE milk

  • In a large sauce­pan, com­bine pota­toes with enough cold salted water to cover by 1 inch.
  • Bring to boil over high heat.
  • Reduce heat to medium-low; sim­mer 20 minutes until pota­toes are tender.
  • Drain pota­toes and return them to sauce­pan.
  • Add sour cream, but­ter and milk. Mash well.
  • Sea­son to taste with salt.
  • Cover to keep warm; set aside.

FILLING
5 tablespoons unsalted but­ter
1 yel­low onion, chopped small
1 cel­ery rib, chopped
4 gar­lic cloves, finely minced
1⁄3 cup WONDRA flour
2 cups WHOLE milk
2 cups homemade chicken broth
1 tablespoon finely chopped FRESH lemon thyme
4 cups diced rotisserie chicken
3 cups frozen mixed peas and car­rots, thawed
1 teaspoon Worcester­shire sauce
Pinch cay­enne pep­per
FRESH ground sea salt and black pep­per
3 tablespoons freshly grated Par­mesan
2 tablespoons FRESH chopped pars­ley

  • Heat oven to 400°.
  • Lightly oil a 9″ x 13″ bak­ing dish.
  • Melt but­ter in another sauce­pan over medium.
  • Add onion, cel­ery and gar­lic, cooking and stir­ring often for 5-7 minutes until veget­ables are tender.
  • Whisk in flour. Cook 1 minute, stir­ring often.
  • Gradu­ally stir in milk and broth, then thyme.
  • Increase heat to high and bring to a boil, stir­ring often.
  • Reduce heat to medium-low and sim­mer, stir­ring often 3-5 minutes, until sauce is lightly thickened.
  • Stir in chicken, peas and car­rots, Worcester­shire and cay­enne.
  • Sea­son with salt and black pep­per to taste.
  • Spread filling in dish.
  • Spoon top­ping over filling and spread as evenly as pos­sible.
  • Sprinkle with Par­mi­gi­ano.
  • Bake 30-40 minutes until top is lightly browned and sauce is bub­bling.
  • Sprinkle with pars­ley and serve immediately.

COOKING THURSDAY ~ CREAMY GREEN CHILE CHICKEN ENCHILADA BAKE & HOMEMADE ENCHILADA SAUCE ~ BLOG 365.246.A

Your cast iron will be your best friend for this recipe. It is simple one pan dish, but oh so tasty. The original recipe called for ground chicken, but I prefer a VERY small diced chicken. You can alternately used diced rotisserie chicken and if you do add the rotisserie chicken LAST.

The more veggies the better! You could incorporate red or green bell peppers, green chilies, shallots or red onion if you prefer. As for the seasonings they can also be adjusted to your personal tastes also. I often use a Pampered Chile Lime mix.

CREAMY GREEN CHILE CHICKEN ENCHILADA BAKE adapted from HALF BAKED HARVEST 

2 tablespoons avocado oil
1 pound FINELY diced chicken – ground beef or pork work well also
1 Vidalia onion, small chopped
1 jalapeno, FINELY diced
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
1 cup homemade chicken broth
12 ounces salsa verde ** see note
2 ounces cream cheese, at room temperature
1/2 cup FRESH chopped cilantro
1 1/2 cups shredded Mexican cheese blend
6 golden blend tortillas, warmed
Cotija cheese, avocado, sliced limes, sour cream, green onions, guacamole and/or jalapeños, for serving

  • Preheat the oven to 400°.

  • In a large oven-safe skillet over medium high heat add the oil,
  • Add the meat, onion, and peppers, cooking 5-7 minutes until completely browned and broken into small pieces.
  • Add the chili powder, paprika, and garlic powder, 1 cup homemade chicken broth, 1 cup salsa verde and season to taste with FRESH ground sea salt and black pepper.
  • Simmer 5-8 minutes.
  • Mix in the cream cheese until creamy.
  • Remove from the heat and stir in the cilantro.

  • Sprinkle shredded cheese down the center of each tortilla, tuck, and roll. Reserve some for topping.
  • Place the tortillas, seam side down over top of the meat layer.
  • Pour the remaining salsa Verde over top.
  • Top with the remaining shredded cheese.
  • Bake for 15-20 minutes, until the cheese has melted.

  • Serve warm, drizzled with sour cream, a squeeze of lime and season to taste.
  • Top with avocado, cilantro, chopped green onions, and jalapeños…
  • Enjoy!

NOTE: Homemade Enchilada Sauce works well as an alternative when using beef or pork.


HOMEMADE ENCHILADA SAUCE
2 cloves garlic, FINELY minced
2 tablespoons avocado oil
2 tablespoons WONDRA flour
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons Italian seasoning
1 tablespoon brown sugar
3 1/2 cups homemade chicken stock
4-6 tablespoons QUALITY tomato paste
FRESH ground sea salt and black pepper, to taste

  • Blend all together.

COOKING THURSDAY ~ SMOKEY CARAMELIZED BALSAMIC CHICKEN ~ BLOG 365.239D

I had a bottle of liquid smoke sitting in my cupboard and I wasn’t sure what to do with the rest of it.

Until now. I’ve made this chicken several times and it’s always a hit with the family. It’s a quick and simple way to dress up ordinary chicken in a delicious and healthy way.

SMOKEY CARAMELIZED BALSAMIC CHICKEN

old ingredient list & instructions

2 tablespoons butter
2 teaspoons liquid smoke, divided
1 medium onion, finely diced
1 cup water
2 cloves garlic
3 – 6 ounce boneless chicken breasts
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
salt and pepper

  • In a large pan, melt butter with 1 teaspoon of the liquid smoke.
  • Toss onions in and saute for a few minutes or so.
  • Season chicken with salt and pepper, add to pan and brown for about 10 minutes, turning once.
  • Remove to a plate, add garlic and one cup water to the pan, boil for about 1 minute scraping up the browned bits.
  • Return chicken to pan, cover and simmer until chicken is cooked through, about 20 – 30 minutes.
  • Move chicken to one side of pan (or briefly remove), and stir in brown sugar, balsamic vinegar and 1 teaspoon liquid smoke.
  • Boil uncovered until slightly thickened.
  • Move the chicken around in the delicious liquid to slightly caramelize on the chicken.
  • Serve with flavored onions over the chicken.

updated ingredient list & instructions
2 tablespoons butter
2 teaspoons liquid smoke, divided
1 medium onion, finely diced
3-4 cloves garlic, FINELY minced
2 teaspoons liquid smoke
1/4 cup balsamic vinegar
3 tablespoon avocado oil

3 tablespoons brown sugar
4 (6-8 ounce) boneless, skinless chicken breasts

FRESH ground sea salt and black pepper
Chopped fresh parsley, for serving

  • In a medium bowl, whisk garlic, vinegar, oil, brown sugar, rosemary and thyme together.
  • Generously season to taste with FRESH ground sea salt and pepper.
  • Reserve ¼ cup marinade for grilling.
  • Add chicken to bowl and toss with marinade to combine.
  • Cover bowl and refrigerate overnight preferably, but at least 30 minutes. 
  • Prepare a grill for medium-high heat; preheat 5 minutes.
  • Grill chicken 5-6 minutes per side, basting with reserved marinade and turning halfway through, until 165° temperature is reached. 
  • Transfer chicken to a platter.
  • Top with parsley.
  • Serve immediately.

March 30, 2011 = original post
updated August 27, 2026

COOKING THURSDAY ~ PEACH GLAZED BBQ CHICKEN ~ BLOG 365.232C

PEACH GLAZED BBQ CHICKEN

1 tablespoon avocado oil
1 LARGE shallot, FINELY diced

  • Heat oil in LARGE sauce pan.
  • Saute shallot 5-10 minutes until soft and browned.

1 cup jalapeño ketchup
2 tablespoons apple cider vinegar
1/4 cup water
2 tablespoons Lea & Perrins Worcestershire sauce
1/2 cup peach preserves
3 tablespoons dark brown sugar

  • Whisk into the sauce pan until smooth.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 10-15 minutes until thickened.
  • Set aside to cool

1 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
3-4 pounds chicken pieces
Non-stick cooking spray
2-3 firm peaches, sliced

  • Stir together garlic powder and seasoning until well blended.
  • Sprinkle and rub seasoning into chicken pieces.
  • Spray each piece with cooking spray.

 

  • Spray grill with non-stick spray.
  • Heat to high and then reduce to low.
  • Arrange chicken skin side down and grill 4-5 minutes until fat is rendered and skin is browned.
  • Flip chicken pieces.
  • Cover and grill on low 20-30 minutes until chicken is cooked through and no pink near the bone.
  • Brush with sauce every 10 minutes, adjusted and moving chicken around to prevent burning.
  • Add peaches during the last 10 minutes.

COOKING THURSDAY ~ CHICKEN FAJITA COBB SALAD ~ BLOG 365.225A

CHICKEN FAJITA COBB SALAD

VINAIGRETTE
1 LARGE lemon juiced
2 cloves garlic, FINELY minced
1 shallot, FINELY chopped or minced
1 1/2 tablespoons red wine vinegar
⅓ cup avocado oil
FRESH ground sea salt and rainbow pepper, to taste
pinch sugar, as needed

  • Whisk ALL together and chill until needed.

CHICKEN & MARINADE
1 tablespoon avocado oil
2 chipotle peppers in adobo finely chopped or pureed
1 1/2-2 teaspoons taco seasoning
FRESH ground sea salt and rainbow pepper, to taste
4 chicken thighs or 3 chicken breasts, boneless and skinless


  • Combine the vegetable oil, chopped chipotle peppers in adobo, taco seasoning, FRESH ground sea salt and black pepper in a small bowl, stirring to combine.
  • Place the chicken in a large zip top plastic bag and pour in the marinade.
  • After sealing, mix the chicken into the marinade well and refrigerate for at least an hour.


Remove chicken from the marinade and discard the marinade.
Grill (preferably) the chicken or pan fry until golden and cooked through.
Let chicken rest 10 minutes.

  • Slice the chicken against the grain.

SALAD & ASSEMBLY
3-4 cups torn salad greens of choice
2 corn on the cob kernels removed OR 2 cans Green giant white shopper corn
1 cup cherry tomatoes halved
1 cup grilled red bell peppers
red onion slices, grilled
1-2 avocados, sliced, optional
½ cup shredded Monterey Jack cheese
FRESH ground sea salt and rainbow pepper, to taste
Cotija cheese crumbles, for garnish
Lemon or Lime wedges, for garnish

  • On a large platter arrange the greens with all the toppings on top.
  • Toss or drizzle the salad with the vinaigrette.
  • Add garnishes and serve.

COOKING THURSDAY ~ WATERMELON PEACH PINEAPPLE CHICKEN SALAD ~ BLOG 365.218C

Marinated shallots and watermelon will become your new best friend for summer salads.

WATERMELON PEACH PINEAPPLE CHICKEN SALAD

1 small seedless watermelon, cut into 1 inch cubes or melon balls
1 shallot, FINELY chopped
2 tablespoons avocado oil
FRESH ground sea salt and rainbow pepper, to taste
1 1/2-2 cups chopped white meat rotisserie chicken pieces

  • Combine the watermelon, shallots, and mint in a large bowl with avocado oil.
  • Season the mixture with salt and pepper and toss to combine.
  • Toss with chicken pieces
  • Transfer to a fridge and let marinate for at least 1 hour, up to 3 hours.

1/2-1 cup Monterey Jack cheese, cut into ½ cubes (optional)
2 yellow peaches, sliced
1-2 cups FRESH pineapple pieces
1 LARGE English cucumber, sliced into ½ inch thick rounds
2-3 radishes, sliced thin
7-8 snap peas, cut into bite sized pieces

  • Remove from the fridge.
  • Add the sliced peaches, cheese cubes and cucumbers, tossing to combine.
  • Transfer to a serving platter, drizzle with the vinaigrette and season to taste with salt and pepper.

VINAIGRETTE
4 tablespoons avocado oil
3 tablespoons red wine vinegar
3 cloves garlic, FINELY minced
1 shallot, FINELY chopped
1 teaspoon dried oregano
FRESH ground sea salt and rainbow pepper, to taste

  • In a small bowl whisk together ALL the vinaigrette ingredients and drizzle over the salad.
  • Season to taste, adjusting as needed. 


NOTE: I like white peaches, but you can use yellow if your prefer.

COOKING THURSDAY ~ CHICKEN CAMPFIRE STEW aka HOBO STEW ~ BLOG 365.204D

CHICKEN CAMPFIRE STEW serves 6

This recipe was originally one from my days as a girl scout where we cooked it in tinfoil pouches over an open fire, but over the years I’ve adapted it to grown up tastes cooked at home.

It is also VERY versatile and adapts to pork or beef quite easily. It can be cooked as easily over a campfire as on a stove.

2 pounds chicken breasts or thighs, cut into large bite sized chunks
2 tablespoons avocado oil
FRESH ground sea salt and rainbow peppercorns, to taste
¼ cup WONDRA flour
4 cups homemade chicken bone broth
2 tablespoons cream sherry
1 LARGE Vidalia onion, diced
1 pound baby potatoes or Golden Yukons cut into large chunks
3 large carrots, sliced
3 celery stalks, sliced
2 cloves garlic, FINELY minced
2 tablespoons tomato paste
1 teaspoon ground bay leaves
1 tablespoon FRESH chopped thyme
Pinch red pepper flakes, to taste

  • Season chicken generously with FRESH ground sea salt and rainbow peppercorns.
  • Place chicken in ziplock bag with the avocado oil to marinade for 30 minutes.

 

  • When ready to prepare heat a heavy duty dutch oven over medium high heat.
  • Add chicken along with the oil, stir and saute’ until slightly golden.
  • Add onions, celery, carrots, potatoes and garlic, stirring and sautéing 5-10 minutes until vegetables start to soften.
  • Whisk together the bone broth, tomato paste, bay leaves, thyme, pinch red pepper flakes and WONDRA flour until smooth.
  • Pour broth mixture into dutch oven, stirring to mix well and bring to a SLOW boil.
  • Reduce heat and simmer for an hour or so, stirring occasionally, until desired consistency. 

  • Season to taste with salt and pepper.
  • Serve warm with bread for dunking.