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.
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.
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.
Deglaze roasting pan. The red yam which roasted along
side the chicken gives the drippings a nice amber huge
without adding carbs.
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.
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
- 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.