Sunday, June 17, 2012

Sorry not vegan Chicken Soup

Not only do I have food allergies and intolerances but I am also digestively challenged. Chicken in soup form is the only way I can eat it. Obviously you can use additional veggies or spices. We are very plain here for a variety of reasons. "Can Do Biscuits" work super well with soup too!

1/2 cup margarine
1/4 Braggs (or soy sauce if you are not GF)
5 boneless, skinless chicken thighs
1-1/2 bags frozen carrots
1 bag frozen edamame
8 cups cold water
Cooked rice

Melt margarine in 5qt Dutch oven. Add Braggs and chicken. Brown chicken on both sides over medium heat. Add carrots and water. Cover and simmer over low heat for 1-1/2 to 2 hours. Remove chicken thighs with thongs, shred and return to pot. Add edamame and simmer for 10 minutes.

We serve with cooked rice or roasted potato wedges. Last weekend I put gnocchi in it! Yeah... tender little pasta pillows... good stuff!

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