basilisk > wrote:
: On Sun, 13 Nov 2011 20:21:33 +0000 (UTC), W. Baker wrote:

: > basilisk > wrote:
: >
: >: Ingredients:
: >
: >: 7 chicken thighs (leave skin on for now)
: >: 1 cup of green peas
: >: 3.5 cups of chopped celery
: >: 8 oz. okra pods cut in half (adds body to soup)
: >: 1 cup chopped green onions bulb and tops
: >: 1.5 cups of fresh sliced mushrooms
: >: 1 cup of chopped green tomatoes (these are readily available in
: >: southern US, not sure about else where)
: >: 1 smoked ham hock, if avoiding pork use a smoked turkey leg
: >: 1 rosemary branch
: >: 1 tsp cracked black pepper
: >: .5 tsp of garlic powder
: >: 2 tsp of salt
: >: 5 bay leaves
: >: large pinch of sage
: >
: >: Boil chicken (with skin) until tender in 5 quarts of water
: >: with sage, bay leaves, garlic powder, rosemary branch, ham hock,
: >: salt and pepper. Remove chicken thighs let cool until they can be
: >: deskinned and deboned, remove rosemary branch and bay leaves and
: >: discard them.
: >
: >: While chicken is cooling, put everything but peas in boiling stock,
: >: cook for 20 minutes before adding prepared chicken back in, add
: >: chicken and cook for an additional 20 minutes adding peas in the last
: >: 5 minutes.
: >
: >: Sample and add salt and pepper to taste.
: >
: >: before serving retrieve hamhock and save for breakfast, if using turkey
: >: remove it prior to add vegetables.
: >
: >: Makes 20 2 cup servings with 4 grams of carbs, 68 calories and 7 grams
: >: of protein per serving.
: >
: >: Enjoy
: >
: >: basilisk
: >
: >: --
: >: A wink is as good as a nod to a blind horse
: >
: > Wow! this is the first time I have seen a chicken soup without at least
: > lots of onions, and also without celery and carrots. It looks
: > interesting and would make quite a different one than my usual one, which
: > is based on my mMother and grandmother's recipies, or, perhaps we shoudl
: > say methods, as they were never exactly measured or written down.
: >
: > Wendy

: Mother and Grandmother never really planned soups did they?
: The soups and stews were just amalgams of whatever were available
: at the moment.

: Traditionally chicken soup here would contain: carrots, onions and
: not quite so much celery, and would be thickened with cornstarch/flour.
: It would also have elbow macaroni added in most cases.

: In an effort to keep the carbs down the carrots, thickening, and noodles
: were elinminated.

: With the addition of file' (ground sassafras leaves), this could easily be
: considered a
: chicken gumbo.

We never had thickened soup. it wa served, liquid with carrot slics
floating in it, sometimes noodles or, even beter matzo balls. I often
make it putting the boned skinned chicken that has given its all to the
soup back in the soup and often keep the vegetables other than the carrots
in it too, makign it into a one dish meal. Matzo balls are now only for
very special occasions like Passover.

Wendy