Yesterday started Crohn’s and Colitis Awareness Week and what happens…I get sick. Ok, it is just a cold, but still feel like crap. The weather has cooled down a lot and I am constantly feeling cold now. So what better thing to do then to make some nice hot chicken soup. Recently someone asked me how to make it. I sent them my recipe and now that I am making it I figured, let me take some pictures and share the recipe with you.
I know a lot of Crohnies like soup for when they aren’t feeling well and it helps to settle a stomach and rehydrate you. Also, I grew up hearing it called Jewish Penicillin so how bad can it be for you. The great thing about this soup is that it is naturally Gluten Free so I don’t have to worry about that.
So, without further delay, here is my chicken soup:
- 1 Whole Chicken
- 3 Carrots
- 3 Stalks of Celery
- 1 Turnip
- 1 Parsnip
- 1 Onion
- Fresh Herbs
- Take chicken and wash it off. But into 1/4 ers and place in large soup pot.
- Peel carrots and parsnip. Place into pot. Trim celery and turnip and add to pot. Peel onion and slice into 1/4ers. Add to pot.
- Add any fresh herbs that you like. Some ideas are thyme, marjoram, oregano, parsley, basil and rosemary.
- Fill pot with water and cover.
- Place onto medium heat until water boils.
- When water boils, add 2 tsp of chicken bouillon (I use the loose instead of cubes).
- Reduce heat to a simmer and cook for an hour.
- When done, turn off heat. Remove chicken to a plate. Remove any vegetables you don’t want to serve with the soup to a bowl. Drain any soup in the bowl with the vegetable and discard the veggies. Drain any soup from chicken.
Now how you serve it is all up to you. I take my chicken and back it off with some spices. As for the soup, I make some gluten free pasta and serve the soup with that. I keep the carrots only. Some ideas are to add rice to the soup, chop up the chicken and add that back, or even make some matzoh balls for a traditional jewish soup.