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Chicken & brown rice soup recipe - good for the tummy area


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#1 flossy

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Posted 13 October 2014 - 11:28 AM

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CHICKEN SOUP, GARLIC & ONION STYLE
 
(Yes, I changed the name too!)
 
 - Updated on 1/22/2018  -
 
Ingredients:
 
Chicken with skin still on (thighs or legs), at least 6 to 8 pieces
 
Garlic - 2 whole medium size cloves (not just a section of a clove), cut up.
 
Sweet potato (two or three, medium size)
 
Celery (several stalks, about 3 or 4)
 
Jalapeno pepper (medium size, just 1)
 
Tomatoes (1 medium size)
 
Onions: two or three, medium sized, the brown-skinned (sometimes yellow) kind. The kind that can make you cry.
 
`````````````````
Blend with water:
Ginger root
Carrots
 
`````````````````````````
Fresh ground pepper (85 grinds)
Oregano (200 shakes)
3 heaping teaspoons of salt (preferably sea salt)
Basil leaves (50 shakes)
 
``````````````````````````````````
Parsley (the whole thing you buy at the grocery store)
 
Spinach (half a bag)
 
Brown rice (three cups)
 
Sweet corn in can (with no salt or sugar added)
 
++++++++++++++++++++++++++++++++++++++++
 
What else you’ll need:
 
Soup pot with lid. My pot is 9 inches high by 10 inches wide. Enamel. (You could use a bigger size though, but not smaller. The ingredients are many and would get too packed together.)
 
Elongated mixing-type spoon. Metal. (No holes in it.)
 
Soup ladle.
 
Cooking directions:
 
You will be chopping and cooking your vegetables at the same time.
 
Start by rinsing off the chicken. Enough pieces to cover the bottom portion of your soup pot completely. Around 6, maybe more. Put the rinsed-off chicken into the pot, then fill it about 1/3rd of the way with cold water. Turn burner on high, put pot with chicken in it on burner. Leave lid OFF.
 
Start chopping up the ingredients in the order listed above. Cut everything as small as you can. WATCH OUT FOR YOUR FINGERS. I have the vegetables listed in that particular order so the harder-to-cook stuff goes in first and gets cooked more. Note: DO NOT PUT ANY OF YOUR VEGETABLES IN THE POT YET!!!!! Set them aside when cut up.
 
Make sure to frequently SCRAPE THE BOTTOM OF THE POT with your long spoon so nothing (in this case the chicken) gets stuck sticking there!!! (Critical.) This is more important than just stirring the pot. SCRAPE IT. (Unless of course you’re using a Teflon soup pot. You don’t wanna scrape that.)
 
After about 15? minutes or so, you should see some whitish-brownish icky colored stuff floating on the top of your water in your pot, from the chicken. Scoop it out with a large spoon and throw it away. Do this two or three times. (Two should probably be enough.)
 
Add your vegetables that you have already chopped up to your soup.
 
This is when I blend my carrots and ginger root. Yes, of course with some water, but not a lot. If you don't have a blender make sure to cut them up fine, as they can be a bit of a test to digest if you have IBS. Pour blended ingredients into your soup.
 
After that is the best time to add your spices, listed above. Why? The soup won't be so hot because you just poured in the carrots and ginger root with cooler water in from the blender.
 
Note: When cutting up the onions (yes take skin off of them) it is a good idea to put an additional burner on high, as it TOTALLY helps cut down on the fumes/eyes tearing up. (Great trick!)
 
When you have all your ingredients in now is the time to add HOT water if need be... Keep the water level a good two inches away from the top of the pot, or you’ll risk boiling over. Do NOT add any water while you are cooking, even if the level goes down a bit, which it will. Why? This will potentially make some of your ingredients stick to the bottom of the pot and may burn down there, which is the kiss of death. (I learned this the hard way, but finally figured it out.)
 
When everything is in, water level is good….. now is the time to lower your flame. You do not want to boil your soup, you want to simmer it. Maybe call it a ‘slight boil,’ but NOT boiling. You can burn it that way too. Remember, low flame.
 
Time to finally put on the lid. Your soup will get hotter with the lid on, so make sure the flame is low, watch the simmer and adjust accordingly (!).
 
After everything is in and the lid is on? It should be done in an hour. WRITE THE TIME DOWN.
 
Again:
 
THE MOST IMPORTANT THING IS TO KEEP SCRAPING THE BOTTOM OF YOUR POT with your large spoon. If one of the ingredients sticks on the bottom and burns you’re gonna smell it and taste it..... It ruins the soup, at least somewhat. SO SCRAPE at least EVERY TEN MINUTES OR SO. (The soup should ‘naturally’ stir itself from the simmering/slight boil.)
 
After you are finished cooking, leave your soup on the stove on a cool burner for several hours, about 6. When the pot is still warm to the touch wash your hands, prepare to dig deep and take out all the bones, skin & cartilage you can and throw it away, then refrigerate your soup. Have a garbage can real close by for this, because stuff will drip.
 
Note: You don’t want to go out on a first date – or even possibly a second one – after having this soup. It has a strong yet delicious garlic/onion smell. It should be kind to your stomach and it’s also great for your body. (Hey-now!)
 
Enjoy!
 
P.S.
 
I posted this below, but just in case you don't get that far? Easiest way to peel your garlic (I personally use a empty glass coffee can, with lid on):
 
 

 


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#2 flossy

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Posted 13 October 2014 - 11:34 AM

I wanted to post ^that^ for awhile, but never did. It's one of the few things that is kind to my stomach // intestinal area. I have a bowl or two of it every day, unless it's the summer (too hot for soup). Let me know if anyone tries it!


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#3 Nuffa

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Posted 13 October 2014 - 11:35 AM

thanks a million!sounds soooo good!

#4 Nuffa

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Posted 13 October 2014 - 11:38 AM

But everyday,doesnt it bore you after a while?

#5 annie7

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Posted 13 October 2014 - 01:30 PM

mmmm--sounds delicious! your soup has so many yummy and good-for-you ingredients! i bet it smells terrific while cooking, too.


...now if only i weren't such a lazy cook...who knows--maybe this will motivate even me...

thanks!
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these are just my own thoughts. for expert medical advice please contact a health care professional.


#6 flossy

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Posted 13 October 2014 - 03:32 PM

But everyday, doesn't it bore you after a while?

Yes, but it's nice on my innards and super-nutritious, so like everything else I like to do in life I'll keep doing it (in this case eating it) until I get sick of it and then that's it for awhile.



#7 flossy

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Posted 01 January 2015 - 05:50 AM

Just in case anyone wants to make this, this....

 

 

...is a great way to peel garlic really quickly. Note: You can also use a glass jar with a lid to shake it up in. I used a large metal bowl and dinner plate, acting as a lid over it.


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#8 annie7

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Posted 01 January 2015 - 07:09 AM

thanks, Flossy!  I love garlic but sure have a hard time peeling it lol...this is a great idea!

 

....i'm such a lazy cook but i still do plan to make your soup--it looks so incredibly yummy especially now with the cold weather here.....

 

new years resolution: making your soup!!  smile.png


these are just my own thoughts. for expert medical advice please contact a health care professional.


#9 flossy

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Posted 01 January 2015 - 09:47 AM

I took about a month or two off from making it, mainly because peeling the garlic was such a pain (and I get sick of smelling like that and the onions).

 

At my new job we are allowed to snack on stuff all day at our desks, and there is a lot of junk food around that I get offered and I eat. I said to myself, "I need to put some nutrition into me again" and since my body really can't handle raw fruits and veggies too much, I made some of my soup. My body loves my soup, I must say.

 

The garlic peeling trick is GREAT, it saved me a lot of time. It's noisy as sin though, if you use a metal bowl to get the skin off. 

 

-I'm off to Fitworks to lift weights.

 

Good luck and happy 2015!



#10 annie7

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Posted 01 January 2015 - 10:52 AM

that's a wonderful idea--taking it to work--yum...

 

and good for you--lifting weights! sounds like you're getting the new year off to a great start!

 

happy 2015!


these are just my own thoughts. for expert medical advice please contact a health care professional.


#11 balancedgrub

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Posted 03 January 2015 - 06:12 AM

Yum! Yum! Great Share :)



#12 annie7

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Posted 03 January 2015 - 08:29 AM

your garlic tip works great, Flossy. i tried it yesterday.  thanks! smile.png


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#13 Pattijean

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Posted 04 January 2015 - 05:34 AM

Hi, your soup sounds great!  However, with my IBS-D, I'm now sure how it will go down (so-to-speak).  I've been told by my specialist (and sort of by my regular gastro gal) that I cannot tolerate onions and garlic:( as well as any "hot" spices.  I don't have to eat a "bland" diet (unless I am having a set back...an occasional thing will me which will sometimes end me up in the hospital), but I have to watch very carefully what I eat.  I like the veggies in the soup and the chicken and rice.  I'm going to try it with my own variation of mild spices. 



#14 flossy

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Posted 04 January 2015 - 06:59 AM

Hi, your soup sounds great!  However, with my IBS-D, I'm now sure how it will go down (so-to-speak).  I've been told by my specialist (and sort of by my regular gastro gal) that I cannot tolerate onions and garlic:( as well as any "hot" spices.  I don't have to eat a "bland" diet (unless I am having a set back...an occasional thing will me which will sometimes end me up in the hospital), but I have to watch very carefully what I eat.  I like the veggies in the soup and the chicken and rice.  I'm going to try it with my own variation of mild spices. 

For me, the garlic & onions are what help my stomach, me thinks.... Everything is cooked very well..... But I know for some they can be a pain in the butt (no pun intended!).



#15 flossy

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Posted 04 April 2015 - 11:29 AM

Don't mean to toot my own horn here, but I will anyhow: I haven't made any of my soup in about two months, but just made a pot of it yesterday. Yummy!!! Not sure if it helps my chronic constipation anymore, but it does nourish my body.



#16 annie7

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Posted 04 April 2015 - 11:46 AM

oh yes--it's full of so many good, healthy ingredients smile.png


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#17 flossy

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Posted 17 April 2015 - 11:40 AM

It's too bad none of ya live a little closer, this will be done soon. I'd invite ya'll right over!

 

This pot just might be it until it gets cold out again.

 

This seems to be the easiest food for my insides.

 

soups%20on_zpss6diaetp.jpg


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#18 annie7

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Posted 17 April 2015 - 12:06 PM

omg that looks yummy!  enjoy!


these are just my own thoughts. for expert medical advice please contact a health care professional.


#19 LuvTheLoo

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Posted 17 April 2015 - 12:48 PM

Flossy

 

Yum.  Garlic? I am there man. Fedex is great for next day air. LoL. 

Vince



#20 flossy

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Posted 17 April 2015 - 03:19 PM

Thanks, Vince.

 

Some people are afraid to make it here because of the high garlic and onion content, and it goes against that fodmap??? diet (or whatever it's called). 

 

Everything is so overcooked (it's soup!) it doesn't do anything bad to my stomach at all. Nothing of the sort. When they are cooked well (or raw if you can handle it), garlic and onions are one of the most nutritional things you can put into your body. 







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