I decided to make one more recipe from the Allergy & Candida Cooking Made Easy cookbook's poultry section before moving on to the next section. As the title entails it was an easy recipe, something you can just throw in a crock pot for 4 hours.
Again, the recipe didn't specify what type of chicken pieces to use so I decided to use boneless chicken thighs this time. The recipe gave an option of making this a soup or not and I decided to do the soup option so I cut the chicken up into bite sized pieces rather than leaving them whole. I had some cabbage and celery from my Full Circle box to use so that was another reason I chose to make this recipe. There aren't too many ingredients in this recipe. I think it could have been even better if there were some herbs added to it, but it wasn't a bad meal. I served it with a green salad and some red and white quinoa. It was the first time I mixed the red and white quinoa together. It turned out rather pretty.
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