Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish "Hug in a bowl" chicken soup #glutenfree #dairyfree

"Hug in a bowl" chicken soup #glutenfree #dairyfree

Name: How to cook "Hug in a bowl" chicken soup #glutenfree #dairyfree - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8-10 servings
Cuisine: Us

Introduce

Chef :

"Hug in a bowl" chicken soup #glutenfree #dairyfree

Combining my grandmother's chicken broth with Greek avolemono soup recipe, this is healthy, filling and super tasty. A friend of mine called it "Hug in a bowl". I usually make in a big batch and lasts for several days in the fridge - you will need a c. 3-4 litre pot for this. It can be frozen and enjoyed later when you don't have time to cook. You need to cook it for c. 3 hrs, unless you make it in pressure cooker when it can be done in 1/2 or 1/3 of that time.

Ingredient

Food ration :

8-10 servings

Cooking time :

3 hrs

3-4 pieces

chicken, skin and bone on

1 bunch

lf celery (tops can be included)

4-5

carrots

1-2

parsnips

kohlrabi

/2 celeriac root (can put 1 full one as well)

thumb size of fresh ginger root,peeled

medium potato (optional)

small onion, peeled but whole (optional)

1/2 table spoon

white pepper (more or less to taste)

1 tablespoon

salt (more or less to taste)

1-2

organic low sodium veggie stock cubes, such as Khallo

1/2 cup

Gaba (brown fermented) or other kind of rice

lemon, juice only

egg yolk,room temperature

1 tablespoon

olive oil or ghee

Cooking instructions

* Step 1

Wash and peel vegetables. I usually peel carrots, parsnip, celeriac root, ginger and potato if you use it but keep kholrabi with skin on. Leave carrots, parsnips, celery sticks and onion (if you are using it) whole as it will be easier to remove them. You can cut knolarbi, celeriac root and potato (if large) into large 2-3 large pieces. Put 1 egg out to warm to room temperature (set aside).

* Step 2

This step is optional, but some believe it makes for a tastier soup. In the pot where you will cook the soup, melt ghee /add oil and then add chicken. On medium fire, brown the chicken on both sides until golden to. Alternatively, you can just add the chicken to the water with rest of. vegetables for a lower calorie option (no oil required).

* Step 3

Once chicken is done, fill the pot with water ((I typically use 3-4 litres) and add all the vegetables with exception of parsley, salt, pepper and veggie stock cubes if you are using them. Make sure all are covered by water.

* Step 4

On medium heat, bring the soup to a boil - at home we call this 'let the pot throw the bubbles'. Very often for me this happens literally because I stepped away from the stove- Stay near the pot until the soup reduces to a simmer, to prevent it overflowing on the stove. :) Once this happens, lower the heat to low and cover.

* Step 5

You will now cook the soup for next 2-3 hours. The water will evaporate during the cooking, so you can add a coup or two during this period to preserve the liquid. Slow cooking will make sure that all the gooness from the chicken bones makes it into the soup.

* Step 6

About 30 minutes before its' done, add a large bunch of washed, fresh parsley (whole not chopped) and add a bit more water if liquid has evaporated. Cover and cook for 30 mintues. Turn off the heat

* Step 7

This step is optional and I add it here because this is how I prefer to eat the soup: once the soup has cooled down a bit, take out all the vegetables except carrots, as well as pieces of chicken, leaving only the liquid behind. On a plate remove skin and bones from the chicken, shred the meat into pieces and return the met in to the soup. If you wish so, you can also cut carrots into a cube or you can simply cut it into smaller pieces when you serve the soup.

* Step 8

For #cookeverypart, you can make mash from potato, parsnip and celeriac root by adding olive oil / butter, salt, pepper and a bit of cream/milk. I discard the rest.

* Step 9

When the time comes to serve the soup (or to freeze it), bring the soup to a light boil and add 1/2 - 1 cup of rice (alternative: orzo, maza balls, fine noodles). I prefer Gaba brown rice as it has a lovely nutty taste & crunchiness, plus it's the best nutritional value per calorie of all the options listed here. You can also skip for a low carb option. NOTE: if you let soup sit a while after rice is cooked, in it. rice will puff up so if you are reheating, you';ll need to add a bit of water.

* Step 10

Separate egg yolk from egg white. In a bowl, mix egg yolk with 1/2 of lemon juice until smooth. (start with 1/2 lemon juice to make sure you add only as much acidity as you like). Add the mixture to the soup in slow, thin flow, while mixing the soup constantly. This will give creaminess of the soup. Taste the soup and add the rest of lemon if needed and adjust salt and pepper to taste.