Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 I need ideas for chicken soup!! I need to eat more broth, but haven't found a soup I really like. Here are some things I can tolerate that might go into a soup: chicken turkey carrots (I think...trying to limit them though b/c of fructose) cabbage green beans zucchini yellow squash mushrooms celery garlic all herbs/spices (although I try to avoid very hot things like hot peppers) butter oils Thanks for any help! I'm not too inventive yet when it comes to cooking, and the only chicken soups online I've found usually have onions and tomatoes (which I can't have), or noodles, potatoes, etc... Peace =) Alyssa 15 yo UC April 2008, dx Sept 2008 SCD June 2009 (restarted) No meds! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2009 Report Share Posted December 31, 2009 Alyssa, You can boil the bones and use the bone broth as a base for vegetable soup. I like zucchini soup with basil. If you slice and saute onions in olive oil before adding them to soup, it adds a delicious taste. Another idea is to puree the vegetables after they are cooked and add them back to the soup. It makes a nice thick soup. You can also puree the chicken. You can get a hand blender at Bed Bath and Beyond ( I use a coupon ) for under $40 and this works great in soups. PJ > > I need ideas for chicken soup!! I need to eat more broth, but haven't > found a soup I really like. Here are some things I can tolerate that > might go into a soup: > > chicken > turkey > carrots (I think...trying to limit them though b/c of fructose) > cabbage > green beans > zucchini > yellow squash > mushrooms > celery > garlic > all herbs/spices (although I try to avoid very hot things like hot > peppers) > butter > oils > > Thanks for any help! I'm not too inventive yet when it comes to > cooking, and the only chicken soups online I've found usually have > onions and tomatoes (which I can't have), or noodles, potatoes, etc... > > Peace =) > Alyssa 15 yo > UC April 2008, dx Sept 2008 > SCD June 2009 (restarted) > No meds! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2009 Report Share Posted December 31, 2009 Alyssa, I have a croatian girlfriend who makes a soup out of whatever veggies she has on hand. I like zucchini and garlic simmered then pureed. If you can do eggplant (peeled of course), I like to use it either roasted in the skin first, then peeled, or peeled and lightly pan fried in olive oil then simmered with garlic in broth. Then just before pureeing, add mint or coriander leaves and a bit of lime and salt. I would just experiment with whatever sounds good, using small quantities, make notes, and then make more of what you like and add a little of something else to those you don't like as well! ; ) For texture, you could sautee your mushrooms with butter and olive oil, garlic, and a bit of white wine (alcohol will cook out). Throw that in on top of a soup (maybe beef broth base versus the chicken broth base), and see if you like that. There are many combos. I did one with swede and it made it kind of spicy. My above mentioned girlfriend likes to add radishes! Don't forget that if you can have the yogurt, or even french creme, throw a bit of that in too. I have made a mock potato soup with bacon grease, chicken stock, and cauliflower (could try cabbage) simmered then pureed. It was so nice! I took 2 leftover pieces of crispy fried bacon and crumbled it on top with a bit of chopped chives at the end after pureeing it. Boy was it yummy. Add a little bit of red wine vinegar and it tastes like german potato salad! ; ) Amelia Husband UC 9 years, SCD 18 months LDN 3 mg, prednisone 5 mg > > I need ideas for chicken soup!! I need to eat more broth, but haven't > found a soup I really like. Here are some things I can tolerate that > might go into a soup: > > chicken > turkey > carrots (I think...trying to limit them though b/c of fructose) > cabbage > green beans > zucchini > yellow squash > mushrooms > celery > garlic > all herbs/spices (although I try to avoid very hot things like hot > peppers) > butter > oils > > Thanks for any help! I'm not too inventive yet when it comes to > cooking, and the only chicken soups online I've found usually have > onions and tomatoes (which I can't have), or noodles, potatoes, etc... > > Peace =) > Alyssa 15 yo > UC April 2008, dx Sept 2008 > SCD June 2009 (restarted) > No meds! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2009 Report Share Posted December 31, 2009 Hi Alyssa. Of the items you mentioned below, I include chicken, carrots, celery, along with the herbs: dill, parsley, and ground black peppercorns, as well as salt in the chicken soup I make. I also include onions, because I can eat them. It never occurred to me to add cabbage, green beans, zucchini, or winter squash to the soup. Thanks for the ideas. I am allergic to all things fungal, so I can't eat mushrooms ever. I prepare the my current chicken soup recipe in a pressure cooker, since it takes only 30 minutes at high pressure, then another 25-30 minutes with the heat turned off, to cook. (I got the idea from a recipe book by Lorna Vass, who has written several books about cooking under pressure. I am copying the recipe here, slightly annotating ingredients and omitting optional parsnips.) I usually cut some of the cooked vegetables and the cooked chicken, minus skin and bones, and add them back to the cooked soup, to substitute for the usual grain-based items (like noodles) that I don't consume anymore. * Exported from MasterCook * Pressure Cooker Chicken or Turkey Stock Recipe By : Cooking Under Pressure by Lorna J. Sass Serving Size : 10'[]-*+;pl/* Preparation Time 1:15 Categories : Chicken Stocks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 to 3-pounds stewing chicken,cut into 6 pieces, or turkey carcass with some meat intact, cut into 6 to 8 pieces 2 stalks celery, cut into 3 to 4 chunks 2 large carrots, cut into 3 to 4 chunks 1 large onion, coarsely chopped [omit if you can't have] 1 few leek greens (optional) [omit if you can't have] 1/4 teaspoon whole black peppercorns 1 teaspoon salt, to taste 5 sprigs parsley 1 bay leaf [i add several springs fresh dill, just because I like the taste] 3 quarts (12-cups) cold water, approximately Place all of the ingredients in the cooker, with enough water to reach the maximum capacity level advised by the manufacturer. Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure and cook for 30 minutes. let the pressure drop naturally, about 25 minutes, or use a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Allow the stock to cool slightly. Strain into a large storage container. Cover and refrigerate overnight. Remove the congealed fat from the top before using or freezing. This stock can be refrigerated for 5 days and frozen up to 4 months. - - - - - - - - - - - - - - - - - - Hope this Helps. Ellen in Toronto SCD March 2008 Alyssa Luck " wrote in BTVC-SCD > Wednesday, December 30, 2009 11:43 PM Subject: Chicken soup? >I need ideas for chicken soup!! I need to eat more broth, but haven't > found a soup I really like. Here are some things I can tolerate that > might go into a soup: > > chicken > turkey > carrots (I think...trying to limit them though b/c of fructose) > cabbage > green beans > zucchini > yellow squash > mushrooms > celery > garlic > all herbs/spices (although I try to avoid very hot things like hot > peppers) > butter > oils > > Thanks for any help! I'm not too inventive yet when it comes to > cooking, and the only chicken soups online I've found usually have > onions and tomatoes (which I can't have), or noodles, potatoes, etc... > > Peace =) > Alyssa 15 yo > UC April 2008, dx Sept 2008 > SCD June 2009 (restarted) > No meds! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2009 Report Share Posted December 31, 2009 Thanks to everyone who replied! I think I'll try chcken broth, zuke, and garlic simmered and pureed. Peace =) Alyssa 15 yo UC April 2008, dx Sept 2008 SCD June 2009 (restarted) No meds! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2009 Report Share Posted December 31, 2009 Here's my current soup recipe, and it's dictated by what veggies I can have: chicken/turkey broth, bone broth, juices from roasting, juice from simmering giblets -- whatever combo I have at the moment chicken/turkey celery onion carrot mushrooms - I'm liking PLENTY of mushrooms these days, seems to add a nice rich taste turnips rutabaga beets I chop the onion, celery, and mushrooms. I put the mushrooms aside to add near the end. I grate the turnip, rutabaga and beet and I'm not using a whole lot of those and add with the chopped chicken/turkey to the broth. Being a little bit anemic I am adding the beet recently. I really don't like beets one little bit but I don't mind it this way and it does add a beautiful color to the soup. After a few minutes, add the mushrooms. I simmer it maybe 15 minutes. It can go longer but doesn't need to unless you want everything near to pureed, which is OK, too. You can season with whatever you want and can have: various herbs like basil, oregano, thyme; spices like ginger, cumin, cayenne if you don't have to be nightshade free. Salt and pepper of course if you use them. Soup is pretty adaptable. I like to top it with chopped parsley, watercress, green onions. I chop them and put in the bowl and the soup poured on top cooks them just a little. Again, if you need your veggies cooked mushy, do so. This is subject to many variations. I can't manage broccoli, cauliflower or asparagus right now but I use them in soup when I can. Cabbage is fine, too. I usually add garlic along with the parsley at the end. I'd cook it in the full time but DH thinks one clove of garlic on Mars is too close so I try not to have garlic cooking very long around here. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2010 Report Share Posted January 1, 2010 Okay, my wife loves this recipe, and it's easy cheesy, with no cheese for those who are dairy averse. 3 cups chicken broth 1 lb. carrots shredded chicken (chunky, white or dark meat) Salt Fresh Basil Cook carrots in broth to desired doneness. I then puree them in my vitamix. Add chunky chicken, and salt. Right before serving, shred basil and place in soup bowls, pour soup on top and enjoy with cheddar cheese crackers. > > Here's my current soup recipe, and it's dictated by what veggies I can have: > > chicken/turkey broth, bone broth, juices from roasting, juice from > simmering giblets -- whatever combo I have at the moment > chicken/turkey > celery > onion > carrot > mushrooms - I'm liking PLENTY of mushrooms these days, seems to add > a nice rich taste > turnips > rutabaga > beets > > > I chop the onion, celery, and mushrooms. I put the mushrooms aside > to add near the end. I grate the turnip, rutabaga and beet and I'm > not using a whole lot of those and add with the chopped > chicken/turkey to the broth. Being a little bit anemic I am adding > the beet recently. I really don't like beets one little bit but I > don't mind it this way and it does add a beautiful color to the > soup. After a few minutes, add the mushrooms. I simmer it maybe 15 > minutes. It can go longer but doesn't need to unless you want > everything near to pureed, which is OK, too. > > You can season with whatever you want and can have: various herbs > like basil, oregano, thyme; spices like ginger, cumin, cayenne if > you don't have to be nightshade free. Salt and pepper of course if > you use them. Soup is pretty adaptable. > > I like to top it with chopped parsley, watercress, green onions. I > chop them and put in the bowl and the soup poured on top cooks them > just a little. Again, if you need your veggies cooked mushy, do so. > > This is subject to many variations. I can't manage broccoli, > cauliflower or asparagus right now but I use them in soup when I > can. Cabbage is fine, too. > > I usually add garlic along with the parsley at the end. I'd cook it > in the full time but DH thinks one clove of garlic on Mars is too > close so I try not to have garlic cooking very long around here. > > > Quote Link to comment Share on other sites More sharing options...
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