clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2011-02-21 09:45 am
clevermanka) wrote2011-02-21 09:45 am
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Another Chicken Soup
Another Chicken* Soup
4 to 6 chicken thighs, baked and shredded (save skin and bones for stock-making, or just use boneless-skinless if you're not into that)
1 can pumpkin
1 can diced tomatoes
1 red pepper, seeded and pureed with 1 c water
4 carrots, cut into coins
2 c chicken stock
1 t garlic powder
1 t toasted minced onion
1 t smoked paprika
2 t dried oregano
2 t dried basil
1/2 t liquid smoke (Wrights brand has no sugar)
Water to your preference
Throw everything in a pot and simmer, covered, on low for at least an hour. Stir occasionally. Add water as needed.
I poured mine over the top of a slice of Spaghetti Squash Casserole.
I like to serve my soups with some toasted almonds for crunch and texture. Like croutons.
*This is a very basic soup, and could be used with all sorts of meats: venison, shredded leftover spare ribs, ground pork or turkey, etc. The trick is not skimping with spices. Ever.
4 to 6 chicken thighs, baked and shredded (save skin and bones for stock-making, or just use boneless-skinless if you're not into that)
1 can pumpkin
1 can diced tomatoes
1 red pepper, seeded and pureed with 1 c water
4 carrots, cut into coins
2 c chicken stock
1 t garlic powder
1 t toasted minced onion
1 t smoked paprika
2 t dried oregano
2 t dried basil
1/2 t liquid smoke (Wrights brand has no sugar)
Water to your preference
Throw everything in a pot and simmer, covered, on low for at least an hour. Stir occasionally. Add water as needed.
I poured mine over the top of a slice of Spaghetti Squash Casserole.
I like to serve my soups with some toasted almonds for crunch and texture. Like croutons.
*This is a very basic soup, and could be used with all sorts of meats: venison, shredded leftover spare ribs, ground pork or turkey, etc. The trick is not skimping with spices. Ever.
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And how! I used twice as much for my cocoa cauliflower and I loved it.
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Oh yes! CR posted it awhile back.
Roasted cocoa/paprika cauliflower awesomeness! (http://theclothesmakethegirl.blogspot.com/2011/01/cocoa-toasted-cauliflower.html)
I used twice as much spice and coconut oil. It's subtle, and oh so yummy.