Saturday, August 9, 2014

HEALTHIER CHICKEN SOUP


Are you wondering how Chicken Soup could be any healthier? It is all in the ingredients!  Everything begins at the supermarket and it may cost more to buy organic foods and I am convinced that it is all worth the price. The flavor of organic foods is better and the vitamin content of these foods is higher.  Purchasing organic foods is a sure way of keeping genetically modified foods out of our diet. GMO is a subject that I am very passionate about. Changing Minds one person at a time is still a step forward for human kind (in my mind), however changing big business seems to be quite impossible for the little person like me. Labeling is the first step.
Here is an example of my Chicken Soup. The recipe changes every time, but pretty much use the ingredients listed. I usually make this in Winter. Winter in the West San Fernando Valley can plummet to 20 degrees sometimes. However when I make it in the summer, I use Organic low sodium store bought chicken broth which cuts down on cooking time quite a bit and it is so much more convenient to use.
I am going to list the recipe the old fashioned way though for all of you cooks who need a great base for almost any dish :) 
** If you are a Vegetarian or Vegan, omit the chicken and add leeks

Ingredients:  (ALL ORGANIC)

Chicken Soup Stock: 
1 organic whole chicken 
1 large onion, chopped 
3 carrots, quartered
2 stalks celery, quartered
1 bunch parsley, chopped
himalayan pink salt to taste. I use at least a tablespoon
peppercorns (several)
fresh herbs of choice. I have rosemary, thyme and sage in my garden and love using them in my soup stock.

In a large pot place all ingredients and cover with pure cold water. 
Bring to boil and then lower heat to simmer, covered for at least 2 hours.
Cool for a bit until the contents are cool enough to pour into a cheesecloth lined colander.
Keep the carrots to munch on immediately, discard the onion, celery and herbs and then separate all the chicken from the bone and set aside to cool. The pot of broth should cool down before you refrigerate it. Refrigerate overnight so the fat rises to the top of the pot and then you can skim it off. Told you the store bought broth was easier!

Chicken Soup

Ingredients:
2 T extra virgin, cold pressed olive oil
1 large onion, chopped
3 stalks celery, chopped 
3 large carrots, Chopped
2 cloves fresh garlic
herbs of choice
defatted chicken broth 
chicken meat that has been shredded or chopped.
1 bunch spinach
salt and pepper to taste
*****Salt is Always Optional*******

Method:
In a large pot, saute the first 6 ingredients until tender
Add the defatted chicken broth
Add the fresh spinach
If you have some leftover brown rice, now would be a good time to add it to the soup
salt and pepper to taste again and simmer for about 10 minutes.
Serve with fresh sourdough bread or skip the bread if you are trying to lose weight. There are plenty of carbs in this soup to give you a boost, like Italian Penicillin!
You can add any veggies you like. Just make sure they hold up. Zucchini is not a great one for soup, but Green Beans are and use kale instead or in addition to spinach for a very well balanced meal.