Long-Cooked Healing Chicken Stock (or turkey)

Any time I bake a chicken I save all the carcass.  After pulling most of the meat off I place it in my crockpot. Fill it to the top with water & any veggies and seasonings I may have in the fridge. 

(parsley, basil, cilantro, garlic, celery, carrots, cabbage are the norms around here) I use some or all.  Fill the pot up to the top but mostly it should be water.
Turn the crockpot on low and allow to cook over night.  (12 hours or so)
Allow to cool a bit & then pour the stock through a strainer to have a smooth beautiful stock. 
You can now put your stock in the refrigerator and allow the fat to settle at the top and scoop it off if you like.  I usually don't though. This is good for you when your immune system is low.
Put into quart jars or freezer bags and freeze for later or use it now. 
If you freeze in jars make sure to leave a couple inches at the top for expansion or your jars will crack.
I usually take the bones & veggies and give them to the dogs.  The bones are so soft they won't hurt the dogs now and they love this special treat.

A big, beautiful, golden pot of stock waiting to be made into chicken & dumplings!

 

Creamy Cauliflower Soup

This is my adaptation of the "fotato" soup recipe that's been going around.

1 bag frozen cauliflower
4 cups water
4 tsp. tomato/chicken bullion
3 wedges light laughing cow cheese (I used the vegetable flavored one)
1/4 cup bacon bits
salt, pepper, garlic powder

In a soup pot put the water, bullion, and cauliflower.  Cover & let simmer for about 10 minutes or until cauliflower is tender.
Now remove from fire & use a stick blender (or could put about 3/4 of it into a regular blender)  Blend up until most of the cauliflower is mashed. Leave a few 'chunks' or blend it all.
Now put back on the stove and add in the bacon bits & cheese. Stir until cheese melts & then add seasonings to taste.
This was a really great, low calorie lunch with a small salad.  It made about 4 good sized bowls.

If you try any of my recipes I'd love to hear your comments.

Soup base/starter

We've still got some tomatoes & peppers coming in.  So yesterday, and again today, I'll be making what I call soup base or starter.
Put in a big pot some fresh tomatoes, and any other veggies you may have laying around.
This round I put in tomatoes, bell pepper, onion, zucchini, garlic, and some fresh basil.  Any seasonings you like as well. I used some chicken bullion, salt, pepper, & parsley.  Allow to simmer about 30 minutes to an hour. (As thick or juicy as you like it) 
Let cool and then package in freezer bags. 
You can use this for vegetable soup, chili, or pasta.
For a quick dinner I will probably bring it to a boil and add in some type of noodle like little shells or egg noodles.  (Veggie soup)
Cooked Italian sausage or hamburger is good added in too if your husband is like mine & thinks you need meat for it to be a meal.  ;)
*lay the bags flat to freeze & you will save room*

Zucchini & Chicken Soup

This one will depend on how many servings you want to make.  It is not difficult at all & feel free to add any other veggies, meats, or seasonings you like. I'm going to give the recipe for the way I made it for lunch Sunday. About 6 good sized bowls.

1/2 chicken, cut up (light & dark meat)
Water to cover the chicken
1 1/2 cups chunky salsa  ( I used home-canned.  You could chop up some onion, tomato, and jalapeno if no salsa)
3 zucchini
1 sprig rosemary
salt & pepper

In a big pot place your raw chicken pieces, salt & pepper, & rosemary. Fill with enough water to cover.
Boil until chicken is cooked & beginning to fall off the bone.
Remove to a plate to cool & debone.
You can take a spoon and spoon off some of the fat if desired. (It's a pretty lean soup so I left it)
In the boiling broth put the salsa (or veggies) and zucchini.
Boil for about 10 minutes & add in the deboned chicken.
Taste & adjust seasonings to your taste.
Serve!
I ate mine as is with a spoon of sour cream.  Tim & the kids had theirs over tortilla chips.

Other suggested add-ins: carrots, cabbage, okra, potato, garbanzo beans, black beans, green beans, bell pepper, onion
Could be served over: rice, chips, corn tortillas, quinoa
Toppings:  avocado, grated cheese, sour cream

*This soup freezes well!