As you guys know I love to cook. Especially in the winter months when meals tend to be bigger & heartier.
With harvest season coming to a close and the winter months setting in now it’s time to utilize our bounty wisely. 🙂
When cooking I always consider the nutritional value of EVERY single ingredient and how all ingredients work together within our bodies. Optimal nutrition is what I try to ascertain in every single meal.
Although for me it’s just a short trip to the grocery store, someone worked hard all year to produce the awesome foods I’m able to purchase and I do celebrate the harvest months of Sept and Oct.
( BiWifeLife loves Farmers!!! )
I decided to throw together a grand slam of healthy heartiness all in one huge pot of “Yo mama’s” chicken soup 🙂
What I used:
1 pack of chopped chicken thighs for stew
Selected Seasonings- Be creative, add your favorites (I know y’all didn’t think I would give that up now would you? lol.) Only the kids have that info 🙂
3 Celery sticks
1 small onion
1 tbsp diced garlic
4-5 whole radishes
2 stalks of scallion
2 heads of broccoli with stems
2 Large carrots
4-5 small Idaho potatoes
1 pack of light egg noodles
How I made it:
- Clean the excess fat from the chicken. Usually I’m a bit OCD with getting ALL the fat off anything I eat but with chicken soup it’s okay to leave a little fat on the meat to add to the flavor of the natural broth.
- Begin boiling water in the largest pot you have while you’re cleaning the chicken.
- Season the chicken on both sides once all pieces have been cleaned.
- Add chicken, selected seasonings (be creative), minced garlic and 1/2 of the small onion diced to the boiling water.
- Some people like to add chicken broth at this stage. I do not. I allow my chicken to boil in spices and seasonings until the meat is literally falling off the bone to create my own awesome broth. Your choice.
- Allow to cook until falling off the bone which is about 1 hour for stew chicken thighs.
- While the chicken is boiling it’s time to prepare the veggies. 🙂
- Rinse all veggies/fruits well.
- Chop everything into bite size pieces.
- I DO NOT peel anything. The vitamins are in the skin! Even the pumpkin.
- The pumpkin will need to be gutted with a spoon.
- Set aside pumpkin guts including seeds for frying or adding to a pie/cake/another meal another day.
- When the chicken meat begins to fall off the bone when picked up with thongs or a fork, it’s time to help the process along a bit. WARNING: Risk of burns, burning hands! Use thongs to remove chicken from the boiling water! Use a long fork to scrape the chicken meat off the bones while holding the chicken with thongs.
- Return meat to the pot of now boiling broth, set aside bones.
- Now it’s time to add the chopped veggies!
- Add water if needed.
- If you need to add water, taste test and add more seasoning if necessary!
- Allow to cook for about 20-30 minutes.
- Add egg noodles when veggies have become somewhat soft.
- Allow to cook until egg noodles are soft.
*Serve 8-10. Serve hot with biscuits drizzled with honey & no cholesterol/no sodium butter. Add spicier seasonings on especially cold days such as Cayenne, black pepper or Paprika atop each serving to clear potential cold/flu onset.
*If you have a Doggie: Remove small bones, serve when cooled 🙂 Can be roasted in outdoor smoker for flavor first.
Hope you guys enjoy!
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-Jay Dee, Founder