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26 July 2020

Please enjoy this recipe for the best ever homemade chicken soup!
SUPED-CHICKEN

Courtesy of PEPJenni I believe this soup promotes healing👍.
Ingredients: every thing in this recipe is a must have unless you are allergic to it, in which case try a substitute of similar nutritional value.
Chicken parts (3-6, dark meat)
Turkey wings (2)
Lemon &/or Lime - (2 total for skimming the poultry and seasoning the soup)
Vigo olive oil - 2 Tablespoons (not EVOO)
Apple-Cider Vinegar - 3 Tablespoons
Sweet potatoes/yams (2 to 3 large)
Russet potatoes (6 small-tiny)
Kale (2 bundles)
Garlic (2 or 3 large wedges of a clove)
Scallion (5-10 stalks i.e. 1-2 bunches)
Pearl onions (3-7)

Celery (1 large stalk)
Spinach (lots…my favorite)
Broccoli (2 medium crown bunches)
Carrots (5-6 baby stems, more if you like)
Nibblet corn (2 frozen packages, the buttered ones)
Bell pepper (3, 2 green 1 red or orange or yellow)
Purple cabbage (1/4 head)
Spring water (have 1-2 gallons handy, or Distilled water)
Drinking water (have 1-2 gallons handy, or Spring water)
Distilled Water (have 1 to 4 gallons handy)
Spring lettuce (1 package)
Snow Peas or Snap Peas (1 package)
Steps:
Assemble all of the vegetables including potatoes and Clean (rinse well with the Drinking or Distilled water) and Cut or Tear all vegetables (except the corn, keep it frozen) chunky and medium-sized where applicable (potatoes, carrots, bell peppers) otherwise any size (spinach, lettuce, kale, scallion, etc.) is okay.
Fill the large soup pot you're using with water and bring it (Drinking or Distilled water) to a boil.
Add in all of the poultry and bring to a boil.
Skim throughout adding more Drinking or Distilled water as needed to keep the poultry completely covered as you boil and skim.
Repeat the above 1 to 4 times as needed to skim the poultry; keep skimming until there is no thick scum.
Once you've completely skimmed all of the poultry, pour off 90% of that water.
Replace that water with Spring or Drinking water.
Add the juice of one well squeezed lemon or lime, keep the seeds out.
Bring to a boil and let boil for seven minutes; skim but do not pour off the water.
Add oil, vinegar and more lime or lemon (juice or pulp), and more Spring water.
Bring the poultry back to a boil.
Add: all potatoes, chunky (russets can be whole or cut in half), all kale (torn), all purple cabbage (torn medium to large), all carrots (whole babies or cut 1-3 times), 2 bell peppers diced (if you did double up on the green, leave 1 of the green bell peppers out for later), finely chopped to partially liquefied garlic wedges, and all pearl onions (whole or cut in half).
Bring all to a boil for 3 minutes then reduce the heat and cook at just under medium for 1.5 to 1.75 hours, adding Drinking or Spring water as needed. Plan to not need to add any more water after this step.
Add: scallion, corn, spinach, broccoli, last diced green bell pepper, snow peas or snap peas & spring lettuce package (be sure to rinse all vegetables thoroughly), mix it all in well & bring to a boil then lower to low or simmer.
Continue to cook over low or simmer heat until the poultry is falling off of the bones and the bones are a bit soft (usually about another 20-35 mins).
Serve as is or with favorite soft, soaking/sopping bread or biscuits!
Be sure to eat some marrow!!
ENJOY!!!

26 July 2020

25 July 2020

Weight: Lost so far: Still to go: Diet followed:
107.7 kg 2.0 kg 49.2 kg Reasonably Well
   Add Comment Losing 0.4 kg a Week

20 July 2020

18 July 2020

Weight: Lost so far: Still to go: Diet followed:
108.1 kg 1.7 kg 49.6 kg Reasonably Well
   Add Comment Losing 0.5 kg a Week


PEPJenni's Weight History

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