• Ellen’s Chicken Soup for the Soul!

    by Jon on December 31, 2006 · 8 comments

    Woke up this morning determined to “heal” my innards with as much positive energy and intention as I can muster. First I made some tea – boiling water mixed with juice from 1 meyer lemon – I usually use regular lemons but the only ones we could find at the market were the very expensive and fancy meyer lemons so what the heck – anyway, where was I? Meyer lemons, hot water, honey. Yum.

    And I made some chicken soup in the crockpot. The first picture is the soup at the very start of cooking it. Should be ready in about 3 hours. If you haven’t used your crockpot in awhile, I tell you, it’s made for Celiacs. Pull it out of the closet, dust it off, and start cooking. You’ll be glad you did!

    This recipe is adapted from “Slow Cooker Cooking” by Lora Brody. Please note that you don’t have to use a kosher chicken, but in my opinion, the soup is far superior when you use a kosher chicken. Much less fatty so you don’t even need to let it sit overnight in the frig for the fat to congeal. Obviously, no regular thin noodles like mama used to add. But if you really want the noodles, just make some gluten free pasta and use it for the soup. Or if you’re really lucky and happen to have some gluten free matza (we had some last Passover but don’t have any left), you can make some matza balls!

    Ellen’s Chicken Soup

    1 cut up kosher chicken (package weighed about 3.5 lbs. – would’ve preferred a bigger, meatier one, but it’s what hubbie brought home from the market)
    3 large carrots, peeled and cut into 2 inch pieces
    3 large parsnips, peeled and cut into 2 inch pieces
    2 celery stalks, cut into 2 inch pieces
    1 large onion, peeled and thickly sliced
    2 teaspoons dried dill weed
    1 large handful fresh parsley (don’t need to cut it)
    1 tablespoon kosher salt (use regular if you don’t’ have kosher salt)
    2 teaspoons freshly ground black pepper
    6 – 8 cups water (or enough to barely cover ingredients – original recipe called for using commercial or homemade chicken stock, but I didn’t have any, so I used water)
    Fresh dill sprigs

    Place the chicken, carrots, parsnips, celery, onion, dried dill, salt, and pepper in the insert of the slow cooker. Pour in the water or broth. Cover and cook on LOW for 5 hours or on HIGH for 3 hours, until the chicken is extremely tender and falls off the bone. Use a slotted spoon to remove the chicken and vegetables to a large bowl or platter. When the chicken is cool enough to handle, remove the meat from the bones, and set aside with the vegetables. Discard the bones and skin.

    Strain the broth into a large bowl, then use a shallow metal spoon to skim the fat from the top. Taste, and add additional salt and pepper to taste.

    To serve, spoon some chicken and vegetables into shallow soup bowls, then ladle the broth over them. Sprinkle each serving with some fresh dill sprigs if desired.

    { 7 comments… read them below or add one }

    Michelle January 1, 2007 at 7:03 am

    Try lime in hot water with agave nectar – it’s divine. Ginger tea is also supposed to be good for the tummy – and you can just break of a piece of fresh ginger, thinly slice it, and put it in with hot water and ginger. It’s funny that in western MA meyer lemons are more expensive than the regular kind since, in IL, organic meyer lemons are less expensive than organic regular lemons.

    Cooking quinoa in a few ladles of chicken broth (instead of water) gives soup even more protein and that feeling of noodles. Quinoa is also supposed to be super-easy to digest. I suppose you could also take Tinkyada or another GF spaghetti and break it into tiny pieces and cook that to make Campbell’s style noodles.


    Ellen January 1, 2007 at 11:44 am

    Thanks for the tips Michelle. I know about the ginger – and took your advice and added it to my lemon juice and honey tea this morning. I will definitely try adding quinoa to the soup. Great idea!


    Lynn Barry January 2, 2007 at 7:24 am

    Definitely a must make. This looks comforting and yummy!


    Ellen January 7, 2007 at 11:15 pm

    It is comforting AND yummy – both! My hubbie asked me to make it at least once a week – it’s just great to have for a quick meal!


    Anonymous January 26, 2007 at 10:36 am

    For the last week or so, my stomach has been really painful. I’m pretty sure that I haven’t eaten anything with gluten, but you never know. I definitely plan on making chicken soup and hot water with lemon and ginger. Do you have any other suggestions for super easy-to-digest foods? I’m trying to avoid as many allergens as possible, including dairy and soy and other beans.


    Ellen January 26, 2007 at 7:44 pm

    Dear Anonymous,

    Plain rice might work. I’ve been eating plain yogurt with a little bit of honey and also an apple cider vinegar cocktail with a cup of hot water and a teaspoon of organic apple cider vinegar and honey to sweeten. It sounds worse than it is! I think it has helped.
    Eat simple foods – maybe salmon baked with a little bit of lemon and water (butter also if you can tolerate it). Toast and jam. That’s what I’ve been having. Hope that helps. I hope you feel better soon!


    ~M March 2, 2007 at 4:58 pm

    Speaking of matzo balls, I read two intriguing recipes for (non kosher l’Pesach) gluten-free ones. One subs a cream of rice like cereal for matzo meal and the other subs ground, dry rice crumbs – both says these substitutions work well for matzo meal. YAY!


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