Re: chicken soup

[Guest guest]

I THINK SAVING SOUP IS A SWEET THING TO DO...FUNNY HOW THE LITTLE THINGS MEAN SO MUCH.

MamaSher; 71, IPF 3-2006, OR.Don't fret about tomorrow, God is already there!

chicken soup

Peggy & Sher

you might not be able to delete people, but........

i still have my mother's chicken soup in my freezer

she died in 1984

it used to be in 2 containers, but evaporated, so it's in one container

Pink Joyce R (IPF 3/06) IFA 5/09 Pennsylvania

Donate Life Listed 1/09 Inactive 4/09

www.transplantfund.org

[Guest guest]

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

[Guest guest]

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

>

>

>

>