Spicy Chicken Noodle Soup
-Shredded chicken from 1/2 whole chicken
-2c chicken broth
-One 14oz can of coconut milk
-8oz Brown rice noodles, thin
-2tbsp chili crisp
Bring coconut milk, chili crisp, and broth to a boil then add noodles, and cook until soft (2-4 minutes). Remove from heat and stir in chicken, top with additional chili oil to taste.
My name is Kristen and I am a 32 year old woman living in Sacramento, CA. I work at a nature center and love anything outside. I have two dogs and a snake, I enjoy live music, and playing ukulele is one of my favorite hobbies.
I’m a stay-at-home mom to two small boys with a background in coffee. I enjoy crocheting and being outdoors, going on hikes and spending time at the beach. I really became interested in food and cooking when I was 11 or 12 after discovering Rachael Ray on the Food Network. My mom was a great cook and I’d spend a lot of time in the kitchen watching her and trying to help her. She’d show me how to cook something and I’d write down the steps in a notebook. My dad was a baker his entire life but unfortunately that skill skipped my generation.
I’m a wife and mother of 3 beautiful children. We homeschool and enjoy being out in nature as much as possible. Whole, real, pesticide free food is very important to our family. I would say our style of cooking is ancestral, with bone broth, fermented foods and healthy fats being a top priority.