4 Way Chicken Soup

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Gluten Free, Paleo, Low Carb, and Comfort Food

Home-made chicken soup is the ultimate comfort food.

What could be better for family with colds/ flu, or just to

take the chill off, from our fog dripping, bone chilling

central valley California winter.  This hearty chicken soup

can be made to satisfy 4 different diets with only 2 small

additions to the same pot of soup.  The vegetables and

seasonings in this post are not the only options.  Curry

chicken soup (shown above) is also excellent providing

the benefits of turmeric.

Chicken Soup

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Buy the best fresh whole chicken, look for free range,

organic, NON-GMO.  Prepare the chicken; remove

wrapping, pat dry, trim off any excess fat. Salt all over with

good quality sea salt.  Cover and refrigerate 2-24 hours.

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Season chicken, place on rack with 1 large yam.  Put

1-2 cups filtered water in bottom of pan.  Roast

chicken and yam together over rack at 325°-350° for

45-75 minutes.  Chicken is done when thermometer

placed into thickest part of breast, not touching bone,

fat, or gristle reads 155°-160°.  Separate meat and

bones.  Put meat and yam into covered container and

refrigerate.  Place bones skin and other scrapes in

stock pot.  Cover with filtered water & ice.  Add 2-3

tablespoons organic cider vinegar.  Let set 2 hours.

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Deglaze roasting pan. The red yam which roasted along

side the chicken gives the drippings a nice amber huge

without adding carbs.

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To deglaze add cold filtered water to roasting pan, bring

to a boil.  Turn off heat and scrape up the beris stuck to

bottom of pan.  This is the flavor bomb for stock.  Cool

and add to stock pot.  After 2 hours of chilling bring stock

to a boil, then simmer low 12-18 hours.  For convenience

stock could be transferred to a crock pot.  After

simmering, strain out stock and disposes of all the bone,

gristle, meat and skin.  All the nutrition and flavor has

cooked out of them and into the broth.

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Chill stock 4-24 hours.  Fat will rise to surface and can

easily be skimmed off.  Bring stock to simmer.

Chop and quick fry desired vegetables.  In this recipe are;

carrots, onions, eggplant, and cabbage approx. 1/2-1 cup

each.  Also add about 1-2 tablespoon of sautéed chopped

garlic.  Shred reserved meat and add.  Add a bit of

chopped fresh greens, shown here are garden fresh

mustard greens.

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Spices:

  • 1 tablespoon fresh cracked black pepper
  • 1 teaspoon fresh cracked white pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1 teaspoon sea salt
  • 1/4 teaspoon ginger
  • 1/4 teaspoon coriander

Soup is now Low-Carb, Paleo and Gluten-Free.

Add the diced yam to soup which adds carbs and the

soup is no longer Low-Carb. but remains both Paleo

and Gluten-Free.  For Comfort Food add pasta, which

deletes all three of the special diet soups.  Recommended

is non-GMO whole grain organic pasta.  Cook pasta

separately to al dente.  The big shells are fun because

they fit into a soup spoon, and fill with soup.  Like a

shell full of soup floating in a spoon full of soup.

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