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Chicken Soup Made from Scratch


Chicken Soup

I haven’t bought chicken for a while since we’ve been on the 95% plant based diet for several years now.

And then yesterday the day came…

Terry got a cold. Probably on our plane back from San Francisco.

Everyone has their own idea of what helps when they have a cold, and his request was chicken soup; I myself usually go for sushi and aloe yogurt but I’m from Japan…

Terry said I could make soup with store bought chicken bouillon cubes, but I insisted making from scratch.

We limit our meat intake, but what I really want to avoid (more than meat) is processed food and added chemicals.

So here it is. Real chicken soup made from scratch!

Per Terry’s request lentils were added as well as some vegetables.

I hope he feels better real soon!

Chicken Soupchicken stock
– 4 chicken breasts (you will have about half the cooked chicken left)
– salt and pepper
– 5~6 cloves garlic, cut in half
– black peppercorns
– 2 bay leaves
– water
canola oil
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
a few sprigs thyme
1/2 cup lentils
salt and pepper
chopped parsley

1. Make chicken stock. Place chicken breasts in a large pot so that they are placed in a single layer. Salt and pepper. Add garlic, peppercorns, and bay leaves. Pour water enough to cover the chicken plus about 1 inch above them. Boil the water and then turn down to a low heat. Skim the white foam. Cover and cook for 8 ~ 12 minutes or chicken is thoroughly cooked through. Remove the chicken out and let it cool. Pull chicken using hands. Discard the peppercorns and bay leaves. Keep the garlic in the stock.
2. In a different pot sautee onion, celery, and carrots with oil for a few minutes. Add thyme and the stock (you may not need all of it). Boil. Add lentils and then turn to a low heat. Cover. Cook lentils for 20 ~ 30 minutes or until lentils are cooked through. Add pulled chicken (you probably do not need all the chicken. I freeze the leftover.). Salt and pepper. Remove the thyme. Serve with chopped parsley.

















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