Chicken Soup

Heat chicken stock in a pot. This can be Chicken Stock, or Simple Chicken Stock or chicken broth in a can. If you get the latter, I recommend getting the lowest sodium one you can find, ideally organic. Shelton's has a good one; Health Valley's is okay as well.

Add:

chopped chicken (or the leftover chicken meat from simple chicken stock)

Add some of:

rice wine vinegar, tabasco, soy sauce, powdered ginger (hot and sour soup) OR
bowtie noodles (for chicken noodle) OR
cooked soba or udon noodles OR
rice (for chicken and rice soup) OR
worcestershire sauce

If you add the chicken raw, or if you are making chicken and rice soup, or chicken noodle soup, you'll need to allow time for the raw chicken, the rice and the noodles to cook. Add them early enough so you don't wilt whichever vegetables you choose.

Chop and add some of:

dark leafy greens (kale, collard, spinach) (add early to cook as these take longer than many veg)
celery
mushrooms
baby bok choy
napa cabbage
carrots
bell pepper
green beans
snap or sugar peas
broccoli
and so on

Add to taste:

salt
other seasonings from above (vinegar, tabasco, etc.)
pepper

Once the noodles, rice or raw chicken is fully cooked, you can safely eat the rest at any point; try not to over cook the veg, especially if you plan to store some and reheat it later. With the rice or noodles, it's a meal by itself; otherwise serve with some bread or other starch. As long as the veg is left somewhat crisp, refrigerates and reheats well. This is an easy way to get used to eating greens.

Created April 30, 2006
Updated January 7, 2008