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Chicken Soup

January 3, 2014

I have a photo, hmm, where is it…?

Nourish’s Traditions’ chicken broth recipe:

  • 2 1/2+ lbs of chicken bones (I usually use bones from 2 (cooked) chickens & 4 (cooked) legs)
  • a couple of stalks of celery chopped
  • a couple of carrots chopped
  • yellow onion cut into chunks
  • (some times I add 2 Bay Leaves)
  • 1 T Apple Cider Vinegar
  • Put above in large stock pot, fill with good quality water.
  • Cover and simmer for 12 -24 hours (or longer, one time it simmered for 3 days!) (on stove top or in crock pot)(check and stir periodically, add water as needed)
  • Strain bones, etc. from broth.
  • Save half of the broth in freezer for later.
  • (Can repeated the process with the leftover bones, etc for a second round of broth.  It won’t be as intense but still good, certainly good enough for cooking rice, etc.)

Soup recipe:

  • Take half the broth.
  • Add 1 cup barley (pearled is softer, cooks more quickly; hulled is firmer, cooks 1+hrs) to broth.
  • Cook 4-8 (or so, 1.3 lbs) thighs in broth until done.  Remove, let cool enough to touch, tear or cut into small bite sized pieces.
  • Add frozen okra (that was cut in discs), allow to cook enough that it gets nice and soft when it is eaten.
  • Add ~2 bags of frozen mixed veggies (carrots, peas, beans, broccoli, cauliflower, bell pepper).  Allow took cook long enough that it warms up and partially cooks but stop while greens are still bright.
  • Salt to taste.
  • Serve.
  • Freezes well.
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