RE: Question about Intro Diet chicken soup

[Guest guest]

Hi Sharon,

I like to use whole legs for my chicken soup. I roast them first

at 375*F for 1 hour, remove from oven. When cool enough to handle, I remove the

meat from the bones and refrigerate for later, to be put back into the soup

before serving, either in small pieces or blended back into the soup. I add the

bones to a big stockpot, add water and apple cider vinegar and let simmer for hours,

covered, on the back of my stove. You can add carrots, onion, celery,

parsley at anytime in the cooking process. I always remove all the vegetables,

and bones, from the soup – but that is just my preference.

In the beginning of the SCD make sure the carrots cook for at

least 4 hours if you are going to blend them back in or eat them in the soup.

It is not advised to eat onions, celery or parsley at the start because they

are too fibrous and difficult to digest. However, they can be used to flavor

the soup.

Carol

CD 22 yrs SCD 5 yrs

From:

BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of sharon_6197

I know the bones and carrots need to cook for 4

hours, but can I take the chicken meat out before that and then add it back

prior to eating? I've made the soup before and the chicken meat gets so soft

and stringy after 4 hours that it's kind of hard to eat.