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

Sounds great, right up my alley for flavour I will just use red
tomatoes, have never seen green here unless they are unripe tomatoes

"basilisk" > wrote in message
news
>
> 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

"Ozgirl" > wrote in message
...
> Sounds great, right up my alley for flavour I will just use red
> tomatoes, have never seen green here unless they are unripe tomatoes

Not usually available here either unless you grow your own. I have seen
Heirloom that are green or somewhat green but they're supposed to be that
color

On Sat, 12 Nov 2011 20:41:26 -0800, Julie Bove wrote:

> "Ozgirl" > wrote in message
> ...
>> Sounds great, right up my alley for flavour I will just use red
>> tomatoes, have never seen green here unless they are unripe tomatoes
>
> Not usually available here either unless you grow your own. I have seen
> Heirloom that are green or somewhat green but they're supposed to be
> that color

I believe that tomatillos could be used to good effect, but I have never
tried them in this dish.

basilisk

--
A wink is as good as a nod to a blind horse

"basilisk" > wrote in message
...
> On Sat, 12 Nov 2011 20:41:26 -0800, Julie Bove wrote:
>
>> "Ozgirl" > wrote in message
>> ...
>>> Sounds great, right up my alley for flavour I will just use red
>>> tomatoes, have never seen green here unless they are unripe tomatoes
>>
>> Not usually available here either unless you grow your own. I have seen
>> Heirloom that are green or somewhat green but they're supposed to be
>> that color
>
> I believe that tomatillos could be used to good effect, but I have never
> tried them in this dish.

Maybe. Not sure how much they taste like green tomatoes though.

On Sun, 13 Nov 2011 14:29:26 +1000, Ozgirl wrote:

> Sounds great, right up my alley for flavour I will just use red
> tomatoes, have never seen green here unless they are unripe tomatoes
>


Green tomatoes have a "different flavor", what I was refering to is an
unripe tomato, I think there are heirloom tomatoes that stay green
but I have never used them.

basilisk


--
A wink is as good as a nod to a blind horse

"basilisk" > wrote in message
...
> On Sun, 13 Nov 2011 14:29:26 +1000, Ozgirl wrote:
>
>> Sounds great, right up my alley for flavour I will just use red
>> tomatoes, have never seen green here unless they are unripe tomatoes
>>
>
>
> Green tomatoes have a "different flavor", what I was refering to is an
> unripe tomato, I think there are heirloom tomatoes that stay green
> but I have never used them.

Yes. Those taste like a red tomato.

On 11/12/2011 9:29 PM, Ozgirl wrote:
> Sounds great, right up my alley for flavour I will just use red
> tomatoes, have never seen green here unless they are unripe tomatoes

yup, unripe tomatoes
and yummy

kate


>
> "basilisk" > wrote in message
> news
>>
>> 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
>

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

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.

"basilisk" > wrote in message
...

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

Yes, that how it was when I grew up and how it is now. In grandma's day
and mum's early days it was whatever was available in the garden, for me
I use up what's left over in the fridge

Not many of my my recipes are the same twice

> 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.

On 11/14/2011 3:21 PM, Ozgirl wrote:

> Yes, that how it was when I grew up and how it is now. In grandma's day
> and mum's early days it was whatever was available in the garden, for me
> I use up what's left over in the fridge


I also make a "fridge" soup. Some nice beans or barley help.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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

On 11/14/2011 4:25 PM, W. Baker wrote:

> 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.


I can't even imagine thickening chicken soup. My late mother-in-law
used to put the carrots in the blender and then put the pureed carrots
into the soup. Got the kids eating carrots :-)

I make matzo balls twice a year. Rosh Hashanna and Pesach. That's it.
Those are the two times a year I make latkes, also.

This year there will be about 8 people at my house to eat brisket and
latkes for Chanukah. The friend I invited last year invited a whole
bunch of other friends for this year. I just ordered a brand new
Cuisinart from Kohl's. They had quite a deal and I'd been jonesing for a
big one for a long, long time.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Janet Wilder wrote:
> On 11/14/2011 4:25 PM, W. Baker wrote:
>
>> 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.
>
>
> I can't even imagine thickening chicken soup. My late mother-in-law
> used to put the carrots in the blender and then put the pureed carrots
> into the soup. Got the kids eating carrots :-)
>
> I make matzo balls twice a year. Rosh Hashanna and Pesach. That's it.
> Those are the two times a year I make latkes, also.
>
> This year there will be about 8 people at my house to eat brisket and
> latkes for Chanukah. The friend I invited last year invited a whole
> bunch of other friends for this year. I just ordered a brand new
> Cuisinart from Kohl's. They had quite a deal and I'd been jonesing
> for a big one for a long, long time.

I don't know how you cook your brisket, but I HIGHLY reccomend the recipe
Nach Waxman's Brisket from The Silver Palate. It really is the best brisket
I've ever had, by a long shot.

"Janet Wilder" > wrote in message
news:4ec1c35b$0$9787$c3e8da3

> This year there will be about 8 people at my house to eat brisket and
> latkes for Chanukah. The friend I invited last year invited a whole bunch
> of other friends for this year. I just ordered a brand new Cuisinart from
> Kohl's. They had quite a deal and I'd been jonesing for a big one for a
> long, long time.

How did we ever get by without our Cuisinarts? I love mine.

Cheri

Janet Wilder > wrote:
: On 11/14/2011 4:25 PM, W. Baker wrote:

: > 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.


: I can't even imagine thickening chicken soup. My late mother-in-law
: used to put the carrots in the blender and then put the pureed carrots
: into the soup. Got the kids eating carrots :-)

: I make matzo balls twice a year. Rosh Hashanna and Pesach. That's it.
: Those are the two times a year I make latkes, also.

: This year there will be about 8 people at my house to eat brisket and
: latkes for Chanukah. The friend I invited last year invited a whole
: bunch of other friends for this year. I just ordered a brand new
: Cuisinart from Kohl's. They had quite a deal and I'd been jonesing for a
: big one for a long, long time.


: --
: Janet Wilder
: Way-the-heck-south Texas
: Spelling doesn't count. Cooking does.

I once pureed the whole thing, chicken, vegetables, dill, everyting bu t
the bones an skin. the kids loved i and named it velvet soup. I wuld
make it every once in a while.

I have been lusting after a large cuisinart, but wit oly me in the house
I really don't need it. My regular old onereally is enough for me. i use
it often for meatloaf, first making my own breadcrumbs from my 4 grams of
effective carb bread then pulverizng lots of vegetales and then hand
mixing it with the turkey and some regular, not Italian tomato sauce.
that and gazpacho are my big food processor foods.

Wendy

thickened chicken soup could be thought of more as an "a la king" sorta
thing... served thickened over rice, bread or noodles, not carb friendly but
my mom made it on cold winter days if she had the leftovers to do it.

Lee

whose mom also made regular, or as my dad says, REAL chicken soup. lol
"Janet Wilder" > wrote in message
b.com...
> On 11/14/2011 4:25 PM, W. Baker wrote:
>
>> 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.
>
>
> I can't even imagine thickening chicken soup. My late mother-in-law used
> to put the carrots in the blender and then put the pureed carrots into the
> soup. Got the kids eating carrots :-)
>
> I make matzo balls twice a year. Rosh Hashanna and Pesach. That's it.
> Those are the two times a year I make latkes, also.
>
> This year there will be about 8 people at my house to eat brisket and
> latkes for Chanukah. The friend I invited last year invited a whole bunch
> of other friends for this year. I just ordered a brand new Cuisinart from
> Kohl's. They had quite a deal and I'd been jonesing for a big one for a
> long, long time.
>
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.