Ideally, making chicken soup is a leisurely affair involving a bath and/or a nap. You could make it in a couple of hours–but I like to make a day out of it.
All you really need to make it is a big pot, a chicken, water, onion and salt. I make it differently each time depending on what I have on hand. It is a great way to cook all those extra farm box veggies and I sometimes freeze the parts I don’t use (kale ribs etc.) for this purpose. A typical recipe combination I use is listed below.
You will have many meals from this one dish: chicken dinners, sandwiches, and plenty of broth to freeze.
One whole organic, free-range chicken (I like Mary’s Chicken)
Celery greens (adds a lot of flavor)
Onion, cut in half
Whole garlic, cut in half
Burdock root (medicinal)
Fresh Dill and Thyme (put in spice bag or wrap in cheesecloth)
Put all ingredients in stock pot, cover in water and add salt. Bring to a boil.
Once it reaches a boil, add more salt. You may also skim the fat off at this time.
Simmer uncovered for 40 minutes.
Turn off heat and cover.
Take a nap and/or bath.
Allow chicken to continue to cook with heat off for 1-2 hours.
Remove chicken and allow to cool.
Scoop out vegetables with a mesh strainer and discard. Rinse out the spice bag for reuse.
Once cool remove from bones and shred. You can freeze the carcass for another use.
Remove broth–I like to use a glass measuring cup for easy pouring.
Store in glass and plastic containers for the refrigerator and freezer.
Last week our farm box newsletter suggested cutting zucchini lengthwise and use them in lieu of noodles for lasagna. It sounded like a perfect fit for a gluten-free recipe. While there are gluten-free noodles available-I’d much rather eat a vegetable.
When you go gluten-free you learn quickly that what you lack in textures and consistency you need to supplement with flavor and high quality ingredients. For this recipe I used our farm box zucchini (if you have the means get one!) and excellent tomato sauce. I’m not one to endorse a product but the Mario Batali pasta sauce is really exceptional. I added the ground turkey because like many other gluten-free intolerants I tend to be low in iron. You can use any cheese, or none at all, but I chose the goat cheese because I tend to stomach it better than other cheeses. And it paired well with the turkey.
To make this vegetarian or vegan I’d suggest adding some hearty chopped vegetables.
Two zucchini sliced lengthwise
Goat cheese, 6 oz. crumpled
1/2 pound ground turkey
One jar pasta sauce
One tomato, sliced
Brown and break-up turkey. Add tomato sauce and cook about 15 minutes.
Slice zucchini lengthwise.
Layer sauce, zucchini & cheese.
Top with sauce, tomato slices, olive oil and basil.
Bake @ 350 for 40 minutes. Cover with foil and let it sit another 20 minutes. This dish is best the next day when all the flavors come together and the texture solidifies.
I love, love asian noodle soups and wanted to make my own version. This can be done in many ways, next time I will use chicken and broccoli. The brown rice noodles were a great find and you may want to seek them out at the large chain health food store whose name I shall not mention.
First I made a beef broth:
Boil beef bones, peeled ginger, onion, garlic, water and salt
Then I made the beef:
Marinate sliced skirt steak in gluten-free soy sauce and crushed ginger (no more than 30 minutes or the soy sauce will break down the meat)
Cook over high heat until almost cooked through (it will continue cooking away from the heat)
Then I made the noodles
Cook 1/2 package of brown rice noodles 4-5 minutes
Combine all three and then add bok choy (I used bell pepper in the picture but I think bok choy or another green would have worked much better).
Note: The noodles will absorb the broth so don’t add them until you are just about to eat (or just “aboot” if you are Canadian)