Perfect chicken soup is good for what ails you this winter!
Since I started eating meat and poultry again after being diagnosed with migraine attacks, I’m always looking to revisit old classic recipes with a migraine-friendly twist. I visited my friend Carole Murko in May and she made an incredible pot of chicken soup. I tried following her method at home, putting everything in the pot and cooking it for a few hours… my chicken and vegetables came out terribly overcooked. Her soup was incredible; maybe it was the quality of the chicken, local vegetables, and the spring water from outside her kitchen door in addition to her years of experience.
At any rate, I’ve been playing with various recipes ever since that visit, and am finally happy with a method that produces perfect chicken soup every time in my kitchen. The hands-on time is about 15 minutes; I make this on the weekend when I can multi-task. It freezes beautifully.
You start with easy homemade stock made in the slow cooker:
Of course you can also use store-bought organic low-sodium chicken stock. I make mine to avoid any potential migraine triggers like onions.
I cooked the chicken breast by itself using the poaching method, then turned up the heat and added the vegetables. The cooked chicken cools while the veggies are getting perfectly fork-tender without being cooked into mush. Just dice up the cooled chicken and return to the pot to warm it back up. Stirring in the chopped fresh parsley just before serving the chicken soup ensures that the herbs are still vibrantly green and add the brightest flavor. If you make this on a weekend, you can eat it all week.
fish sauce, tamari or coconut aminos, lime juice, chopped nuts for Thai style chicken soup
minced fresh oregano and basil and a squeeze of lemon juice for Mediterranean style chicken soup
paleo,low-sodium, migraine, dairy-free, gluten-free, celiac diets
Not recommended for:
vegan, vegetarian diets
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