Not Chicken Soup Raw Foods Recipes

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THE ULTIMATE CHICKEN NOODLE SOUP



The Ultimate Chicken Noodle Soup image

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

Steps:

  • Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

NOT-CHICKEN SOUP



Not-Chicken Soup image

This veggie chicken soup is based on a Mollie Katzen recipe. Instead of discarding the vegetable I sometimes mash them, add some eggs, oil and matzo meal and make them into a kugel.

Provided by Mirj2338

Categories     Vegetable

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 10

8 cups water
2 teaspoons salt
1 (8 inch) parsnips, cut in chunks
2 large carrots, cut in chunks
2 medium onions, cut in chunks
8 -10 cloves garlic, halved
2 stalks celery, coarsely chopped
1 cup mushroom
1/2 teaspoon turmeric
black pepper

Steps:

  • Combine everything in a large pot.
  • Bring to a boil, lower heat, and partially cover.
  • Cook slowly for 1-2 hours.
  • Turn off heat and let soup cool to room temperature.
  • Strain out and discard all the vegetables.
  • Heat gently just before serving.
  • We cook matzoh balls separately and add them to the soup as we serve it.
  • Matzoh balls cooked or reheated in the soup will turn a beautiful golden color thanks to the turmeric.

UN-CHICKEN NOODLE SOUP (RAW FOODS)



Un-Chicken Noodle Soup (Raw Foods) image

From Sergei and Valya Boutenko's Eating Without Heating: Favorite Recipes from Teens Who Love Raw Food. They say about it: "When the potato and dried mushrooms absorb the liquid, they taste just like chicken." I don't know about that, but I thought it was good. I was a little worried about raw potatoes and even asked my husband, "Can you *eat* raw potatoes?" I think he said something like, "well, sure, but who'd want to?" LOL. I did try the end piece of the first one I was grating and managed not to spit it out. I tossed the end of the other one on the compost pile. But the soup was really good! I don't think I've ever had crunchy soup before! (I did use Kikoman. This is a transition! Got to use up what I have, eat the leftovers, complete outstanding Zaar tags, etc.)

Provided by mliss29

Categories     Low Protein

Time 10m

Yield 7 serving(s)

Number Of Ingredients 10

2 cups water
1/2 cup walnuts (or pecans)
2 cups celery, chopped
2 tablespoons nama shoyu
1 garlic clove
pepper (optional)
1 medium carrot, grated
1/2 bunch parsley, chopped
2 medium raw potatoes, grated (or processed with a Sprialiser)
1/2 cup dried mushroom, sliced (optional)

Steps:

  • Blend First Step ingredients in the blender.
  • Add Second Step ingredients and blend for about one minute.
  • Pour into a large bowl and add the Third Step ingredients.

Nutrition Facts : Calories 112.5, Fat 5.6, SaturatedFat 0.5, Sodium 292.4, Carbohydrate 14, Fiber 2.7, Sugar 1.7, Protein 3.1

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