The Fat Chance Cookbook by Robert H. Lustig

Author:Robert H. Lustig
Language: eng
Format: epub, mobi
Publisher: Penguin Group US
Published: 2013-12-31T05:00:00+00:00

ROASTED CHICKEN SOUP WITH VEGETABLES

= Makes: 2 quarts

= Serving size: 2 cups for a main dish, 1 cup for a side dish

= Active time: 20 minutes

= Total time: 1 hour 10 minutes

Your grandmother knew about the healing powers of chicken soup. The peptones, amino acids, and micronutrients in chicken soup are as close to a magic elixir as modern medicine gets. But commercial chicken soup can sometimes have added sugar (to cut the acidity), and rarely has any vegetables (except for the occasional bit of mushy celery). Another knock against canned soup: It’s overloaded with salt. It is much easier to add salt than it is to take it away. The hardest part of this recipe is cutting up the chicken and the vegetables. After you’ve done that, the rest is as easy as soup. It’s also a thrifty way to use leftovers.

Ingredients

1 cooked roasted chicken, or the bones and leftover meat from roasted chicken (about 2 cups)

1 to 2 tablespoons vegetable oil or olive oil

1 cup chopped yellow onion

2 carrots, chopped

2 ribs celery, chopped

10 cups boiling water

2 cups assorted chopped vegetables: spinach, chard, zucchini, green beans, butternut squash, kabocha squash, and/or carrots

1½ to 2 cups cooked barley, cooked noodles, or raw cubed potatoes

Salt and ground black pepper

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