The Pyle family is embarking on a Whole 30 for 28 days! We’ve cut it to 28 so that we don’t run right over Jacob’s birthday. While we are firm believers in the power of a clean diet, we still enjoy our sweets and delicacies when we celebrate a person or event (once in a while!). So we’re cutting the program two days short so we can celebrate Jacob with an amazing cake of some sort (yet to be determined).
One of the first things I think about whenever I consider a new eating plan is how I will adjust some of our family’s favorite recipes. My traditional chicken and rice soup is one of those recipes. We cannot live without it in some form or fashion, so it was the first one I looked at updating. In terms of making it Whole30 compliant, all I had to do was remove the rice or noodles and cut the veggies a little bigger to compensate for the lack of chew brought in by the grain. If you want to convert this back into the traditional version, add 2/3 cup of uncooked rice towards the end and let it simmer until done. Or egg noodles. Whatever you prefer. But let’s not dream too much about that as we head into the Whole30.
Just a tip: the lemon juice at the end MAKES it! So don’t leave it out. Different people like different amounts of acidity. So while it’s essential to add the acidity, how much you like is a personal preference. I call for 1/2 a lemon’s worth, but you may want to start with a 1/4 lemon and work up to a whole lemon if you like it that way. Let me know what you think!