Struggling with Lyme disease

A personal blog about nightshades, grains, dairy, Lyme Disease… oh my!
Also see my listing of Nightshades

Category Archives: Cooking > Recipes > Soups, Stews, and Stock

RECIPE: Chicken Barley Soup (nightshade free and low salicylate)

February23

This is one of those recipes that you just kind of throw together based on what you like in your soup.  I was really surprised that my kitchen didn’t smell terrible from the cooking of the cabbage.  I remember the smell of cooked cabbage – yuck.  I don’t know what else they cooked with it, but it sure did smell horrible.  This didn’t smell bad at all.  Here’s how I make mine:

Ingredients:
8 cups chicken stock
2 cups chopped chicken
4 stalks celery, chopped into 1/4″ pieces
1 cup chopped green cabbage
3/4 cup pearled barley (NOT the “quick” barley that’s flattened like flakes – I suppose you could use it, but I don’t care for it)
sea salt to taste

Directions:
1.  Heat chicken stock to boiling
2.  Add chicken, barley and salt
3.  Cover and cook for 30 minutes
4.  Add vegetables
5.  Cover and cook for 30 minutes or until barley is soft

And that’s it – it’s really pretty easy, especially if you make it the same say you make your broth because you’ll have the chicken right there from the stock to use in the soup.

RECIPE: Chicken Stock (nightshade free and low salicylate)

February23

This recipe is BOTH nightshade free and low salicylate.  It takes about 3 hours from start to finish, so make sure you have the energy, and the time, this day to attempt this recipe.  Most of the time is just spent boiling the ingredients, though, and the veggies are easy because you chop them into big chunks instead of smaller precise chunks.  So, that helps the energy-impaired  :-)

Ingredients:
4 pounds chicken [I used pre-cut chicken parts]
Enough water to cover the chicken parts completely so that they are almost floating
4 leeks [cleaned and cut into 2 inch chunks]
6 stalks celery [cut into 2 inch pieces]
1 handful of curly parsley [rinsed]
sea salt to taste

Directions:
1.Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
2.Remove chicken from the pot and set aside to cool. Leave the water in pot. 
3. Chop the  veggies and stuff while you’re waiting for the chicken to cool.
4. Remove skin and bones from meat.  Get your hands in there and feel around for the meat – it’s slimy, but easier that way. Return BONES and to pot and put the meat in a container and refrigerate to use later.
5. Add the chopped leeks and celery to the pot along with the parsley and salt. Bring to a boil and simmer for an hour.
6.Strain and cool the stock, uncovered.
7.Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. Freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

My other notes:  Pick yourself up a Stock Pot if you can afford one.  I was able to pick up a 12 quart stock pot from Target with a clear lid – it worked great!  It’s even big enough for me to triple the recipe in it and it still fits on my stove.  I didn’t have any cheesecloth or anything, so I just strained the broth through a metal strainer.  It didn’t quite catch all the tiny bits, but that’s okay for me - especially since I couldn’t find any cheesecloth at the store.

From this stock I then made Chicken in Broth over Rice.  It didn’t leave much chicken stock left over for other recipes, though.  I’ll probably double, or even triple, the recipe the next time I make it.

RECIPE: Chicken Stock (nightshade free)

December18

I found this recipe over at:  http://allrecipes.com/Recipe/Chicken-Stock/Detail.aspx.  It’s by Margaret Price and turned out pretty good.  It’s my first attempt at homemade chicken stock since all of the other prepackaged ones contain nightshades.  I might try some other recipes later to compare.  My comments and insertions are found between the brackets.  It takes about 5 and a half hours from start to finish, so make sure you have the energy, and the time, this day to attempt this recipe.  Most of the time is just spent boiling the ingredients, though, and the veggies are easy because you chop them into big chunks instead of smaller precise chunks.  So, that helps the energy-impaired  :-)

Ingredients:
4 pounds chicken [I used pre-cut chicken parts]
7 cups water [I ended up using 10 cups because 7 just didn't cover the chicken]
1 large onion, halved [I quartered mine]
3 stalks celery [cut into 2 inch pieces]
3 carrots, cut into 2 inch pieces
1 bay leaf
1 teaspoon grated fresh ginger [definitely use fresh if you can as the dried stuff gets a little bitter and who knows what's in the stuff in the tube]
salt to taste

Directions:
1.Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
2.Remove chicken from the pot [and set aside to cool]. Leave water in pot.  [chop the  veggies and stuff while you're waiting for the chicken to cool]  Remove skin and bones from meat [get your hands in there and feel around for the meat - it's slimy, but easier that way]. Return BONES and SKIN to pot [put the chicken in a container and refrigerate to use later]. Add onions, carrots, celery, bay leaf, ginger, and salt to pot. Continue simmering for 3 to 4 hours.
3.Strain and cool the stock, uncovered.
4.Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. Freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

My other notes:  Pick yourself up a Stock Pot if you can afford one.  I was able to pick up a 12 quart stock pot from Target with a clear lid – it worked great!  It’s even big enough for me to triple the recipe in it and it still fits on my stove.  I didn’t have any cheesecloth or anything, so I just strained the broth through a metal strainer.  It didn’t quite catch all the tiny bits, but that’s okay for me - especially since I couldn’t find any cheesecloth at the store.

From this stock I then made Chicken in Broth over Rice.  It didn’t leave much chicken stock left over for other recipes, though.  I’ll probably double, or even triple, the recipe the next time I make it.