If you tuned in last week, you may recall my declaration of simplicity when it comes to recipes. As my maternity leave comes to a close and the work anxiety slowly builds, I am reminded that making dinner is an act of joy for me. As with most things, it ebbs and flows. I remember the days when I first moved to LA and cooking dinner felt like a chore. I had no desire to be on my feet in the kitchen, cooking for one, after long days at a desk. That era was filled with grilled chicken breast and large batch made kale salad. Very uninspired. Then there was the era of Sunday meal prep. I wanted diversity in my dinners but didn’t have the time after an hour commute to the office, so I would chop vegetables for hours on Sunday, place them in large plastic bags, and whip them out at home after work to “freshly cook” the meal each night while cutting my cook time. This was also the time when I learned to love my crockpot. And then there was the covid era, where all of a sudden we did have time in the evenings – – commute-less and encouraged to stay home. It was then that I began to fall in love with nightly cooking and my repertoire expanded… and grew in time, effort, but above all quality. I loved spending an hour or two playing with spices and new cuisines. I could decompress, watch a TV show in the background, call a family member, have a glass of wine. This was my time. And birthed SipCookEnjoy. 

But I can feel the ebb and flow… ebbing now. There is simply not enough time in the day to do everything I’d like to do. And cooking, I will admit, sometimes feels more like a chore I need to check off the list rather than the fun I cultivated the last five years. 

Rather than dwell on the decline, I am readjusting my mindset to consider that I can still find joy in making fun meals, just with less stuff! And oh much fun I am having finding my way back to delicious pre-made dressing (shout out Side Dish’s Creamy Sesame dressing), crockpot recipes, and one pan dishes. I have even implemented a rule that 4 of my 5 dishes have to be 10 ingredients or less. What can I make in 30 minutes? What can I re-use, re-purpose, re-imagine?

This is a very long way of saying – this is one of my GO TO super simple crockpot soup recipes. When I think of a set- it-and-forget-it soup I either think of my Chicken Lime or this baby. A hearty yet light, savory and complex soup that is packed with vegetables, protein, and low carb. It is also complete with my latest obsession – bone broth – for added protein and flavor with literally no extra effort. My mom has made versions of this when we’ve come over after a busy day out and about but still want a home-cooked meal. I make this consistently when Nick and I are trying to be on our best behavior during the week with meals that debloat but still fill you up. 

You can use any pesto that you prefer but I highly recommend the Kale & Basil Pesto at Trader Joe’s. I believe they market it as vegan (why I am not particularly sure) but what I like about it is that it is not inherently as oily as traditional pestos. It does have cashews in it for my nut-adverse friends, so just use a jar of pesto that you have and suits your needs. The rest is fairly self-explanatory – zucchini, kale, onion, beans and chicken. Zoila! A delicious meal that feels slightly elevated without having to lift a finger! 

Maybe this ebb is quickly turning into a flow…

INGREDIENTS

1 lb. chicken breast

1 bunch dino kale

1 zucchini

1 white onion

1 can cannellini beans

½ cup pesto

8 cups chicken bone broth (aka 2 – 32oz boxes)

Salt, pepper, and red chili flakes to taste

Serving Size: 4-8

INSTRUCTIONS

• Wash the kale and zucchini. 
• Drain and rinse the beans. 
• Roughly chop zucchini and onion.
• Clean any excess fat or unwanted bits off the chicken, no need to dice. 
• Combine all ingredients in a large crockpot. 
• Cook on low for 6 hours. 
• When ready to eat, remove the chicken from the soup and shred with a fork, it should pull apart easily. 
• Return to the pot and enjoy!