The cold days bring with them a desire for hot foods and there is nothing more nourishing, filling and satisfying than a “hearty” chicken soup. I am not talking about purchasing a limp can of chicken soup filled with salt, msg and other flavor enhancing chemicals and hardly anything attributable to veges or chicken in the can (Ugggh). I am talking about a freshly prepared chicken soup. I have indeed a recipe that I quite by accident discovered how satisfying it is and it comes with a plus! If you eat this for dinner, as much as you like, you will notice a quick drop in weight because it is so low-calorie, but filled with nutrition, fiber and good taste!
Let’s get the taste buds going for an old-fashioned bowl of home cooked soup! Here is one recipe for Hearty Chicken Soup:
1st principle, after you learn this well, then the next time, make up a large amount and continue to eat this for your dinner night after night and see and feel the difference it makes. It’s all about numbers.
Hearty Chicken Soup
1 package of fresh chicken legs (about 8 pieces)
5 average sized carrots, washed, trimmed and cut into about 1/2″ pieces
3 average sized lengths of celery, washed, trimmed and cut into 1/2″ pieces
1 cup of cut up okra (frozen is fine)
1 1/2 cup of frozen kernel yellow corn
2 large onions diced
1/2 a bulb of garlic, diced
1 large can of diced tomatoes
1/2 tsp salt
few dashes of red (cayenne) pepper
2 tablespoons of apple cider vinegar (or more, I do a quick pour)
1 tablespoon of lemon pepper or about 6 dashes
1. pull off the skin of the chicken legs, wash the legs, discard skin
2. put all chicken legs into the stew pot and fill over the legs with pure spring or filtered water, bring to boil and turn down to simmer on 2 or 3 for 30 minutes – when you see the meat starting to pull away from bone a little and no pink remains it is done. Don’t over-cook! It loses flavor.
3. While this is cooking, take your cut up onions and garlic and put a little canola oil or grape seed oil in your stainless steel frying pan and saute about 5 minutes, stirring now and then, until just a little brown is detected on some of the onion and garlic and the onions are soft looking. Put these in a bowl and cool and then cover and put in refrigerator over-night.
4. Let chicken cool in the water and then DO NOT DISCARD THE BROTH.
5. Take chicken out and pull off meat and discard bones, put meat back into broth and refrigerate over-night.
6. Next day, scrape off with spoon the yellow fat that has risen to the top and congealed as well as you can.
7. Get out your sautéed onions/garlic, cut up fresh and frozen veges and put all into the chicken pot with the broth and bring to boil stirring, then down on very low for about 20 minutes to cook thoroughly the veges, but not too much.
8. Just before the end of 20 minutes, open your can of diced tomatoes, and put in the pot and stir in.
9. Add salt, vinegar and lemon pepper, stir, turn off the heat, cover and let it stand about 20 minutes to get all the flavors together. The mixture should be very thick with vegetables and the chicken meat should be almost stringy looking throughout the soup. Add your favorite crackers or eat it alone. You will be amazed how satisfying this is for an evening meal and so very good for you! Try this just 2 days and see what you weigh. You can eat your normal breakfast, normal lunch. Hope you enjoy it as much as we do at our house. I just never get tired of it.
optional toppings: peppered crackers, pickled jalapeno, cheese – you choose!
I will be trying to make a copy-cat soup out of cabbage next -see if it will do as well. I’ll be posting! Enjoy!