Re: Cold And...Chicken soup recipe

[Guest guest]

Chicken soup is great, but it must be home made, not canned and here

is a recipe:

Slow-Cooked Chicken Soup

By Rothman Special to The Baltimore Sun

Article Launched: 02/05/2008 12:00:00 AM MST

Rockwell of Pittsfield, Mass., was looking for a recipe for a

chicken soup that could be made in a slow cooker. Kathy Krieger of

Baltimore sent in a recipe for chicken soup that she has adapted over

the years to make in her slow cooker.

You'll need to allow two days to make this soup because her recipe

involves a two-stage cooking process. The first stage takes eight

hours; then the soup needs to cool completely so that the fat can be

removed. Then the broth is returned to the slow cooker, and fresh

vegetables are added in the second stage.

This soup is well worth the time it takes to make. The flavor is

outstanding, and Krieger says that it is guaranteed to cure whatever

ails you.

" CROCKPOT " CHICKEN SOUP

1 whole chicken (about 4 pounds)

1 cup white wine

1 medium onion, quartered

8 stalks of celery, chopped (divided use)

8 parsnips, peeled and chopped (divided use)

1 cup parsley (stems and leaves, divided use)

1 teaspoon whole peppercorns

1 teaspoon thyme

2 bay leaves

1 teaspoon salt, plus more to taste

4 leeks, chopped (use some of the green parts)

1/2 cup carrots, chopped

1 cup uncooked rice or noodles (optional)

freshly ground pepper to taste

Broth

Place the chicken in the slow

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cooker; add wine and enough water to cover chicken completely. Add

onion, 3 celery stalks, 3 parsnips, parsley stems, peppercorns, thyme,

bay leaves and 1 teaspoon salt.

Cover and cook on low setting for 8 hours. Remove the chicken and

strain the broth into a large pot. Discard the vegetables. Once the

chicken has cooled, remove all the meat from the bones and add to the

broth. Then put the broth into the refrigerator for several hours or

overnight so the fat can rise to the top.

Finished soup

Remove the soup from the refrigerator and skim the fat off the top.

Return broth to slow cooker. Add remaining celery stalks, parsnips,

leeks, carrots and parsley leaves; cook on low for 2 hours or until

vegetables are tender. At this point you can add rice or noodles, if

desired, and continue cooking until soft (about 30 minutes). Season

with salt and pepper to taste.

Per cup without rice (based on 4 quarts): 131 calories, 14 grams

protein, 8 grams fat, 2 grams saturated fat, 0 grams carbohydrate, 0

grams fiber, 45 milligrams cholesterol, 188 milligrams sodium

Makes 3 to 4 quarts

>

> Chicken soup may or may not have curative powers, but when you're

sick it sure is tasty.

[Guest guest]

But sometimes some canned 's Chicken with Rice soup can just hit the spot (pleasant childhood memories).Lee <jackalope_lepus@...> wrote: Chicken soup is great, but it must be home made, not canned and hereis a recipe:Slow-Cooked Chicken SoupBy Rothman Special to The Baltimore SunArticle Launched: 02/05/2008 12:00:00 AM MST Rockwell of Pittsfield, Mass., was looking for a recipe for achicken soup that could be made in a slow cooker. Kathy Krieger ofBaltimore sent in a recipe for chicken soup

that she has adapted overthe years to make in her slow cooker.You'll need to allow two days to make this soup because her recipeinvolves a two-stage cooking process. The first stage takes eighthours; then the soup needs to cool completely so that the fat can beremoved. Then the broth is returned to the slow cooker, and freshvegetables are added in the second stage.This soup is well worth the time it takes to make. The flavor isoutstanding, and Krieger says that it is guaranteed to cure whateverails you."CROCKPOT" CHICKEN SOUP1 whole chicken (about 4 pounds)1 cup white wine1 medium onion, quartered8 stalks of celery, chopped (divided use)8 parsnips, peeled and chopped (divided use)1 cup parsley (stems and leaves, divided use)1 teaspoon whole peppercorns1 teaspoon thyme2 bay leaves1 teaspoon salt, plus more to taste4 leeks, chopped (use

some of the green parts)1/2 cup carrots, chopped1 cup uncooked rice or noodles (optional)freshly ground pepper to tasteBrothPlace the chicken in the slowAdvertisementcooker; add wine and enough water to cover chicken completely. Addonion, 3 celery stalks, 3 parsnips, parsley stems, peppercorns, thyme,bay leaves and 1 teaspoon salt.Cover and cook on low setting for 8 hours. Remove the chicken andstrain the broth into a large pot. Discard the vegetables. Once thechicken has cooled, remove all the meat from the bones and add to thebroth. Then put the broth into the refrigerator for several hours orovernight so the fat can rise to the top.Finished soupRemove the soup from the refrigerator and skim the fat off the top.Return broth to slow cooker. Add remaining celery stalks, parsnips,leeks, carrots and parsley leaves; cook on low for 2 hours or untilvegetables are tender.

At this point you can add rice or noodles, ifdesired, and continue cooking until soft (about 30 minutes). Seasonwith salt and pepper to taste.Per cup without rice (based on 4 quarts): 131 calories, 14 gramsprotein, 8 grams fat, 2 grams saturated fat, 0 grams carbohydrate, 0grams fiber, 45 milligrams cholesterol, 188 milligrams sodiumMakes 3 to 4 quarts>> Chicken soup may or may not have curative powers, but when you'resick it sure is tasty. . Do one thing every day that scares you. Eleanor Roosevelt

[Guest guest]

But sometimes some canned 's Chicken with Rice soup can just hit the spot (pleasant childhood memories).Lee <jackalope_lepus@...> wrote: Chicken soup is great, but it must be home made, not canned and hereis a recipe:Slow-Cooked Chicken SoupBy Rothman Special to The Baltimore SunArticle Launched: 02/05/2008 12:00:00 AM MST Rockwell of Pittsfield, Mass., was looking for a recipe for achicken soup that could be made in a slow cooker. Kathy Krieger ofBaltimore sent in a recipe for chicken soup

that she has adapted overthe years to make in her slow cooker.You'll need to allow two days to make this soup because her recipeinvolves a two-stage cooking process. The first stage takes eighthours; then the soup needs to cool completely so that the fat can beremoved. Then the broth is returned to the slow cooker, and freshvegetables are added in the second stage.This soup is well worth the time it takes to make. The flavor isoutstanding, and Krieger says that it is guaranteed to cure whateverails you."CROCKPOT" CHICKEN SOUP1 whole chicken (about 4 pounds)1 cup white wine1 medium onion, quartered8 stalks of celery, chopped (divided use)8 parsnips, peeled and chopped (divided use)1 cup parsley (stems and leaves, divided use)1 teaspoon whole peppercorns1 teaspoon thyme2 bay leaves1 teaspoon salt, plus more to taste4 leeks, chopped (use

some of the green parts)1/2 cup carrots, chopped1 cup uncooked rice or noodles (optional)freshly ground pepper to tasteBrothPlace the chicken in the slowAdvertisementcooker; add wine and enough water to cover chicken completely. Addonion, 3 celery stalks, 3 parsnips, parsley stems, peppercorns, thyme,bay leaves and 1 teaspoon salt.Cover and cook on low setting for 8 hours. Remove the chicken andstrain the broth into a large pot. Discard the vegetables. Once thechicken has cooled, remove all the meat from the bones and add to thebroth. Then put the broth into the refrigerator for several hours orovernight so the fat can rise to the top.Finished soupRemove the soup from the refrigerator and skim the fat off the top.Return broth to slow cooker. Add remaining celery stalks, parsnips,leeks, carrots and parsley leaves; cook on low for 2 hours or untilvegetables are tender.

At this point you can add rice or noodles, ifdesired, and continue cooking until soft (about 30 minutes). Seasonwith salt and pepper to taste.Per cup without rice (based on 4 quarts): 131 calories, 14 gramsprotein, 8 grams fat, 2 grams saturated fat, 0 grams carbohydrate, 0grams fiber, 45 milligrams cholesterol, 188 milligrams sodiumMakes 3 to 4 quarts>> Chicken soup may or may not have curative powers, but when you'resick it sure is tasty. . Do one thing every day that scares you. Eleanor Roosevelt

[Guest guest]

But sometimes some canned 's Chicken with Rice soup can just hit the spot (pleasant childhood memories).Lee <jackalope_lepus@...> wrote: Chicken soup is great, but it must be home made, not canned and hereis a recipe:Slow-Cooked Chicken SoupBy Rothman Special to The Baltimore SunArticle Launched: 02/05/2008 12:00:00 AM MST Rockwell of Pittsfield, Mass., was looking for a recipe for achicken soup that could be made in a slow cooker. Kathy Krieger ofBaltimore sent in a recipe for chicken soup

that she has adapted overthe years to make in her slow cooker.You'll need to allow two days to make this soup because her recipeinvolves a two-stage cooking process. The first stage takes eighthours; then the soup needs to cool completely so that the fat can beremoved. Then the broth is returned to the slow cooker, and freshvegetables are added in the second stage.This soup is well worth the time it takes to make. The flavor isoutstanding, and Krieger says that it is guaranteed to cure whateverails you."CROCKPOT" CHICKEN SOUP1 whole chicken (about 4 pounds)1 cup white wine1 medium onion, quartered8 stalks of celery, chopped (divided use)8 parsnips, peeled and chopped (divided use)1 cup parsley (stems and leaves, divided use)1 teaspoon whole peppercorns1 teaspoon thyme2 bay leaves1 teaspoon salt, plus more to taste4 leeks, chopped (use

some of the green parts)1/2 cup carrots, chopped1 cup uncooked rice or noodles (optional)freshly ground pepper to tasteBrothPlace the chicken in the slowAdvertisementcooker; add wine and enough water to cover chicken completely. Addonion, 3 celery stalks, 3 parsnips, parsley stems, peppercorns, thyme,bay leaves and 1 teaspoon salt.Cover and cook on low setting for 8 hours. Remove the chicken andstrain the broth into a large pot. Discard the vegetables. Once thechicken has cooled, remove all the meat from the bones and add to thebroth. Then put the broth into the refrigerator for several hours orovernight so the fat can rise to the top.Finished soupRemove the soup from the refrigerator and skim the fat off the top.Return broth to slow cooker. Add remaining celery stalks, parsnips,leeks, carrots and parsley leaves; cook on low for 2 hours or untilvegetables are tender.

At this point you can add rice or noodles, ifdesired, and continue cooking until soft (about 30 minutes). Seasonwith salt and pepper to taste.Per cup without rice (based on 4 quarts): 131 calories, 14 gramsprotein, 8 grams fat, 2 grams saturated fat, 0 grams carbohydrate, 0grams fiber, 45 milligrams cholesterol, 188 milligrams sodiumMakes 3 to 4 quarts>> Chicken soup may or may not have curative powers, but when you'resick it sure is tasty. . Do one thing every day that scares you. Eleanor Roosevelt

[Guest guest]

's Chicken with Rice soup should be considered child abuse

because it is worthless. Soup should be home made.

>

> But sometimes some canned 's Chicken with Rice soup can just

hit the spot (pleasant childhood memories).

[Guest guest]

But Tomato is the most nutritious soup that 's makes, after

you add the milk. And no, this is not saying much.

Incidentally, I have added the below recipes to a RECIPE file in our

site Files. And thank you for the idea. Recovery food recipe's are

important.

Chicken soup... Can you think of any other recovery food for the sick?

[Guest guest]

Yes, soup SHOULD be home made, but sometimes ...... Lee <jackalope_lepus@...> wrote: 's Chicken with Rice soup should be considered child abusebecause it is worthless. Soup should be home made.>> But sometimes some canned 's Chicken with Rice soup can justhit the spot (pleasant childhood memories). . Do one thing every day that scares you. Eleanor Roosevelt

[Guest guest]

Hi , Agreed. Sometimes. But it should never be inflicted upon

the sick. Besides, how would you feel if the last thing that you did

for a sick person that you were caring for who died, was to give them

a bowl of 's canned glop? Personally, I would feel guilty and

would wonder if it was the illness or the canned soup that killed

them, with all bets on the glop.

>

> Yes, soup SHOULD be home made, but sometimes ......