Guest guest Posted February 19, 2010 Report Share Posted February 19, 2010 I'm a little confused by reading your msg. To me it sounds like your cooking the meat and the bones seperate? I take a whole fresh chicken and put it in the crock pot covered half way with water. You can fry up the heart/liver if you want and eat it if you like it. I put the neck in with the chicken to give the broth more flavor. Cook it all day long on low and if you can fit the carrots in there, then do that as well. If not, steam them separate. Seperate as much of the meat from the bones/skin as you can and put it in a pot/bowl. Then, in a blender take the broth and carrots and puree them together. After this I dump the puree mixture onto the meat from the chicken and cook that together for a little while. maybe an hour. Add salt to taste and nothing else at first. The first time I made chicken soup I put way too much salt in it. Very tastey but I needed to drink so much water all day!Hope this helps!BTW, don't get discouraged if you don't see results for a while. Everyone is different. I've been on SCD for 8+ months and I honestly can't tell you if it's helping me or not, but it's more than just a diet. It's also a source of hope.-UC - 1+ yearsSCD - 7 months 100% strict and 4 months restricted diet.Asacol - 5 pills a dayTo: BTVC-SCD From: s.kurtz@...Date: Sat, 20 Feb 2010 00:13:45 +0000Subject: Chicken soup Hi everyone, First, I have the pleasure of telling you that my son has agreed to start the diet on Sunday!!!!!!!! Unfortunately it's because he feels pretty bad right now--the Lord works in mysterious ways doesn't he. :-) Anyway...I did make the soup a few weeks ago just to try it. It turned out pretty bland. I know we can use salt, can we also use other spices or is that a no no for the intro.? Also, I assume the chicken is placed in the soup to extract flavor (I use the legs and thighs), but it ends up pretty chewy after cooking for 4 hours. Will the broth end up flavorless if I make the chicken in the oven and add it maybe an hour before the broth is done? His D. is quite bad right now (pretty much all blood)so I know we should not do the eggs yet or the yogurt. I'm sort of flipping out about what I can give this, pretty much always hungry, 17 yo. I am so excited y'all!! Thanks, Sherry Your E-mail and More On-the-Go. Get Windows Live Hotmail Free. Sign up now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2010 Report Share Posted February 19, 2010 I'm a little confused by reading your msg. To me it sounds like your cooking the meat and the bones seperate? I take a whole fresh chicken and put it in the crock pot covered half way with water. You can fry up the heart/liver if you want and eat it if you like it. I put the neck in with the chicken to give the broth more flavor. Cook it all day long on low and if you can fit the carrots in there, then do that as well. If not, steam them separate. Seperate as much of the meat from the bones/skin as you can and put it in a pot/bowl. Then, in a blender take the broth and carrots and puree them together. After this I dump the puree mixture onto the meat from the chicken and cook that together for a little while. maybe an hour. Add salt to taste and nothing else at first. The first time I made chicken soup I put way too much salt in it. Very tastey but I needed to drink so much water all day!Hope this helps!BTW, don't get discouraged if you don't see results for a while. Everyone is different. I've been on SCD for 8+ months and I honestly can't tell you if it's helping me or not, but it's more than just a diet. It's also a source of hope.-UC - 1+ yearsSCD - 7 months 100% strict and 4 months restricted diet.Asacol - 5 pills a dayTo: BTVC-SCD From: s.kurtz@...Date: Sat, 20 Feb 2010 00:13:45 +0000Subject: Chicken soup Hi everyone, First, I have the pleasure of telling you that my son has agreed to start the diet on Sunday!!!!!!!! Unfortunately it's because he feels pretty bad right now--the Lord works in mysterious ways doesn't he. :-) Anyway...I did make the soup a few weeks ago just to try it. It turned out pretty bland. I know we can use salt, can we also use other spices or is that a no no for the intro.? Also, I assume the chicken is placed in the soup to extract flavor (I use the legs and thighs), but it ends up pretty chewy after cooking for 4 hours. Will the broth end up flavorless if I make the chicken in the oven and add it maybe an hour before the broth is done? His D. is quite bad right now (pretty much all blood)so I know we should not do the eggs yet or the yogurt. I'm sort of flipping out about what I can give this, pretty much always hungry, 17 yo. I am so excited y'all!! Thanks, Sherry Your E-mail and More On-the-Go. Get Windows Live Hotmail Free. Sign up now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2010 Report Share Posted February 19, 2010 Anyway...I did make the soup a few weeks ago just to try it. It turned out pretty bland. I know we can use salt, can we also use other spices or is that a no no for the intro.? Also, I assume the chicken is placed in the soup to extract flavor (I use the legs and thighs), but it ends up pretty chewy after cooking for 4 hours. Will the broth end up flavorless if I make the chicken in the oven and add it maybe an hour before the broth is done? My method is to bake a whole chicken in the oven with some butter and marjoram, and eat some as a meal when it comes out of the oven since it's nice and hot and crispy. Then, I pick the meat off the bones (make sure to bake it long enough so this is easy to do; I bake it for about 1.5 hours) and put the remains (skin, bones, gristle, etc...) in the crockpot overnight with some ACV (apple cider vinegar- for drawing minerals out of the bones), carrots, celery, and herbs. The next morning, I strain the broth, and then can either use it in a soup, where you can just add back the chicken you picked last night and some veggies/herbs, or I freeze it in ice cube trays. When its frozen, I can pop it out and store it in a baggie to use whenever I need it in recipes, or just for drinking straight.HTH, and congrats on being able to start the diet!! God does work in mysterious ways =) Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2010 Report Share Posted February 19, 2010 Anyway...I did make the soup a few weeks ago just to try it. It turned out pretty bland. I know we can use salt, can we also use other spices or is that a no no for the intro.? Also, I assume the chicken is placed in the soup to extract flavor (I use the legs and thighs), but it ends up pretty chewy after cooking for 4 hours. Will the broth end up flavorless if I make the chicken in the oven and add it maybe an hour before the broth is done? My method is to bake a whole chicken in the oven with some butter and marjoram, and eat some as a meal when it comes out of the oven since it's nice and hot and crispy. Then, I pick the meat off the bones (make sure to bake it long enough so this is easy to do; I bake it for about 1.5 hours) and put the remains (skin, bones, gristle, etc...) in the crockpot overnight with some ACV (apple cider vinegar- for drawing minerals out of the bones), carrots, celery, and herbs. The next morning, I strain the broth, and then can either use it in a soup, where you can just add back the chicken you picked last night and some veggies/herbs, or I freeze it in ice cube trays. When its frozen, I can pop it out and store it in a baggie to use whenever I need it in recipes, or just for drinking straight.HTH, and congrats on being able to start the diet!! God does work in mysterious ways =) Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2010 Report Share Posted February 19, 2010 Hi No, I would put the thighs and legs right in with the water,carrots,etc. It's just that the last time I made the soup the chicken pieces that I took off the bones and put back into the soup were quite chewy and my son was none too thrilled with the taste. I made it on the stove so maybe I will try to do your crock version. Thank you for responding. I wish you the best on the diet too. I've been reading your posts and I give you so much credit for sticking with it. I agree that this does offer hope and sure is a much better thing to try than a new med. (although they have their place as well). Best of health to you--God Bless Sherry > > > I'm a little confused by reading your msg. To me it sounds like your cooking the meat and the bones seperate? I take a whole fresh chicken and put it in the crock pot covered half way with water. You can fry up the heart/liver if you want and eat it if you like it. I put the neck in with the chicken to give the broth more flavor. Cook it all day long on low and if you can fit the carrots in there, then do that as well. If not, steam them separate. Seperate as much of the meat from the bones/skin as you can and put it in a pot/bowl. Then, in a blender take the broth and carrots and puree them together. After this I dump the puree mixture onto the meat from the chicken and cook that together for a little while. maybe an hour. Add salt to taste and nothing else at first. The first time I made chicken soup I put way too much salt in it. Very tastey but I needed to drink so much water all day! > > Hope this helps! > > > BTW, don't get discouraged if you don't see results for a while. Everyone is different. I've been on SCD for 8+ months and I honestly can't tell you if it's helping me or not, but it's more than just a diet. It's also a source of hope. > > - > UC - 1+ years > SCD - 7 months 100% strict and 4 months restricted diet. > Asacol - 5 pills a day > > > > > > > To: BTVC-SCD > From: s.kurtz@... > Date: Sat, 20 Feb 2010 00:13:45 +0000 > Subject: Chicken soup > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Hi everyone, > > > > First, I have the pleasure of telling you that my son has agreed to start the diet on Sunday!!!!!!!! Unfortunately it's because he feels pretty bad right now--the Lord works in mysterious ways doesn't he. :-) > > > > Anyway...I did make the soup a few weeks ago just to try it. It turned out pretty bland. I know we can use salt, can we also use other spices or is that a no no for the intro.? Also, I assume the chicken is placed in the soup to extract flavor (I use the legs and thighs), but it ends up pretty chewy after cooking for 4 hours. Will the broth end up flavorless if I make the chicken in the oven and add it maybe an hour before the broth is done? > > > > His D. is quite bad right now (pretty much all blood)so I know we should not do the eggs yet or the yogurt. I'm sort of flipping out about what I can give this, pretty much always hungry, 17 yo. > > > > I am so excited y'all!! > > > > Thanks, > > Sherry > > > > > > > > > > > > > > > > > > > _________________________________________________________________ > Your E-mail and More On-the-Go. Get Windows Live Hotmail Free. > http://clk.atdmt.com/GBL/go/201469229/direct/01/ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2010 Report Share Posted February 19, 2010 Hi No, I would put the thighs and legs right in with the water,carrots,etc. It's just that the last time I made the soup the chicken pieces that I took off the bones and put back into the soup were quite chewy and my son was none too thrilled with the taste. I made it on the stove so maybe I will try to do your crock version. Thank you for responding. I wish you the best on the diet too. I've been reading your posts and I give you so much credit for sticking with it. I agree that this does offer hope and sure is a much better thing to try than a new med. (although they have their place as well). Best of health to you--God Bless Sherry > > > I'm a little confused by reading your msg. To me it sounds like your cooking the meat and the bones seperate? I take a whole fresh chicken and put it in the crock pot covered half way with water. You can fry up the heart/liver if you want and eat it if you like it. I put the neck in with the chicken to give the broth more flavor. Cook it all day long on low and if you can fit the carrots in there, then do that as well. If not, steam them separate. Seperate as much of the meat from the bones/skin as you can and put it in a pot/bowl. Then, in a blender take the broth and carrots and puree them together. After this I dump the puree mixture onto the meat from the chicken and cook that together for a little while. maybe an hour. Add salt to taste and nothing else at first. The first time I made chicken soup I put way too much salt in it. Very tastey but I needed to drink so much water all day! > > Hope this helps! > > > BTW, don't get discouraged if you don't see results for a while. Everyone is different. I've been on SCD for 8+ months and I honestly can't tell you if it's helping me or not, but it's more than just a diet. It's also a source of hope. > > - > UC - 1+ years > SCD - 7 months 100% strict and 4 months restricted diet. > Asacol - 5 pills a day > > > > > > > To: BTVC-SCD > From: s.kurtz@... > Date: Sat, 20 Feb 2010 00:13:45 +0000 > Subject: Chicken soup > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Hi everyone, > > > > First, I have the pleasure of telling you that my son has agreed to start the diet on Sunday!!!!!!!! Unfortunately it's because he feels pretty bad right now--the Lord works in mysterious ways doesn't he. :-) > > > > Anyway...I did make the soup a few weeks ago just to try it. It turned out pretty bland. I know we can use salt, can we also use other spices or is that a no no for the intro.? Also, I assume the chicken is placed in the soup to extract flavor (I use the legs and thighs), but it ends up pretty chewy after cooking for 4 hours. Will the broth end up flavorless if I make the chicken in the oven and add it maybe an hour before the broth is done? > > > > His D. is quite bad right now (pretty much all blood)so I know we should not do the eggs yet or the yogurt. I'm sort of flipping out about what I can give this, pretty much always hungry, 17 yo. > > > > I am so excited y'all!! > > > > Thanks, > > Sherry > > > > > > > > > > > > > > > > > > > _________________________________________________________________ > Your E-mail and More On-the-Go. Get Windows Live Hotmail Free. > http://clk.atdmt.com/GBL/go/201469229/direct/01/ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2010 Report Share Posted February 19, 2010 Alyssa, Your soup sounds good too-thanks for sharing. :-) Good luck with the decisions that are in front of you. God Bless Sherry > > > Anyway...I did make the soup a few weeks ago just to try it. It > > turned out pretty bland. I know we can use salt, can we also use > > other spices or is that a no no for the intro.? Also, I assume the > > chicken is placed in the soup to extract flavor (I use the legs and > > thighs), but it ends up pretty chewy after cooking for 4 hours. Will > > the broth end up flavorless if I make the chicken in the oven and > > add it maybe an hour before the broth is done? > > > My method is to bake a whole chicken in the oven with some butter and > marjoram, and eat some as a meal when it comes out of the oven since > it's nice and hot and crispy. Then, I pick the meat off the bones > (make sure to bake it long enough so this is easy to do; I bake it for > about 1.5 hours) and put the remains (skin, bones, gristle, etc...) in > the crockpot overnight with some ACV (apple cider vinegar- for drawing > minerals out of the bones), carrots, celery, and herbs. The next > morning, I strain the broth, and then can either use it in a soup, > where you can just add back the chicken you picked last night and some > veggies/herbs, or I freeze it in ice cube trays. When its frozen, I > can pop it out and store it in a baggie to use whenever I need it in > recipes, or just for drinking straight. > > HTH, and congrats on being able to start the diet!! God does work in > mysterious ways =) > > Peace =) > Alyssa 15 yo > UC April 2008, dx Sept 2008 > SCD June 2009 (restarted) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2010 Report Share Posted February 19, 2010 Alyssa, Your soup sounds good too-thanks for sharing. :-) Good luck with the decisions that are in front of you. God Bless Sherry > > > Anyway...I did make the soup a few weeks ago just to try it. It > > turned out pretty bland. I know we can use salt, can we also use > > other spices or is that a no no for the intro.? Also, I assume the > > chicken is placed in the soup to extract flavor (I use the legs and > > thighs), but it ends up pretty chewy after cooking for 4 hours. Will > > the broth end up flavorless if I make the chicken in the oven and > > add it maybe an hour before the broth is done? > > > My method is to bake a whole chicken in the oven with some butter and > marjoram, and eat some as a meal when it comes out of the oven since > it's nice and hot and crispy. Then, I pick the meat off the bones > (make sure to bake it long enough so this is easy to do; I bake it for > about 1.5 hours) and put the remains (skin, bones, gristle, etc...) in > the crockpot overnight with some ACV (apple cider vinegar- for drawing > minerals out of the bones), carrots, celery, and herbs. The next > morning, I strain the broth, and then can either use it in a soup, > where you can just add back the chicken you picked last night and some > veggies/herbs, or I freeze it in ice cube trays. When its frozen, I > can pop it out and store it in a baggie to use whenever I need it in > recipes, or just for drinking straight. > > HTH, and congrats on being able to start the diet!! God does work in > mysterious ways =) > > Peace =) > Alyssa 15 yo > UC April 2008, dx Sept 2008 > SCD June 2009 (restarted) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2010 Report Share Posted February 20, 2010 What I usually do for my chicken soup is to use legs, thighs, etc. to make the broth (along with carrots, celery, onion, and whatever other bits of veggies I might have laying around) – BTW I also put in a couple TB of lemon juice, which I learned from the Eat Well, Feel Well cookbook and that really helps extract the nutrients and flavor from the chicken bones. After it’s simmered for 4+ hours, I separate everything, blend back in the carrots, pick out the best of the remaining meat (sometimes I’ll puree it into the carrots rather than eating the chunks), and then add some fresh cubed thigh meat or breast meat (plus other veggies like zucchini, mushrooms, whatever I have) and cook it for another 20-30 minutes until that meat is completely cooked. The fresh chicken meat gives you some much better tasting meat but you still get the protein from the soup meat. Kathy UC since 12/05 SCD since 7/07 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2010 Report Share Posted February 20, 2010 What I usually do for my chicken soup is to use legs, thighs, etc. to make the broth (along with carrots, celery, onion, and whatever other bits of veggies I might have laying around) – BTW I also put in a couple TB of lemon juice, which I learned from the Eat Well, Feel Well cookbook and that really helps extract the nutrients and flavor from the chicken bones. After it’s simmered for 4+ hours, I separate everything, blend back in the carrots, pick out the best of the remaining meat (sometimes I’ll puree it into the carrots rather than eating the chunks), and then add some fresh cubed thigh meat or breast meat (plus other veggies like zucchini, mushrooms, whatever I have) and cook it for another 20-30 minutes until that meat is completely cooked. The fresh chicken meat gives you some much better tasting meat but you still get the protein from the soup meat. Kathy UC since 12/05 SCD since 7/07 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2010 Report Share Posted February 20, 2010 Are these recipes for chicken soup anytime or just the intro? During the intro, you may not tolerate onions, parsley, etc. The carrots need to be soft so they need to cook the entire four hours. Maybe I was the exception but I couldn't add anything back in and it ended up being carrots and chicken cooked four hours. I kept a pot in the fridge as a go to all the time. All these variations may not be good for everyone imho. Debbie 40 cd houston > What I usually do for my chicken soup is to use legs, thighs, etc. to make > the broth (along with carrots, celery, onion, and whatever other bits of > veggies I might have laying around) - BTW I also put in a couple TB of lemon > juice, which I learned from the Eat Well, Feel Well cookbook and that really > helps extract the nutrients and flavor from the chicken bones. After it's > simmered for 4+ hours, I separate everything, blend back in the carrots, > pick out the best of the remaining meat (sometimes I'll puree it into the > carrots rather than eating the chunks), and then add some fresh cubed thigh > meat or breast meat (plus other veggies like zucchini, mushrooms, whatever I > have) and cook it for another 20-30 minutes until that meat is completely > cooked. The fresh chicken meat gives you some much better tasting meat but > you still get the protein from the soup meat. > > > > Kathy > > UC since 12/05 > > SCD since 7/07 > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2010 Report Share Posted February 20, 2010 Are these recipes for chicken soup anytime or just the intro? During the intro, you may not tolerate onions, parsley, etc. The carrots need to be soft so they need to cook the entire four hours. Maybe I was the exception but I couldn't add anything back in and it ended up being carrots and chicken cooked four hours. I kept a pot in the fridge as a go to all the time. All these variations may not be good for everyone imho. Debbie 40 cd houston > What I usually do for my chicken soup is to use legs, thighs, etc. to make > the broth (along with carrots, celery, onion, and whatever other bits of > veggies I might have laying around) - BTW I also put in a couple TB of lemon > juice, which I learned from the Eat Well, Feel Well cookbook and that really > helps extract the nutrients and flavor from the chicken bones. After it's > simmered for 4+ hours, I separate everything, blend back in the carrots, > pick out the best of the remaining meat (sometimes I'll puree it into the > carrots rather than eating the chunks), and then add some fresh cubed thigh > meat or breast meat (plus other veggies like zucchini, mushrooms, whatever I > have) and cook it for another 20-30 minutes until that meat is completely > cooked. The fresh chicken meat gives you some much better tasting meat but > you still get the protein from the soup meat. > > > > Kathy > > UC since 12/05 > > SCD since 7/07 > > > > Quote Link to comment Share on other sites More sharing options...
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