Cilantro Chicken Vegetable Soup
Stomach Flu Inspiration
One day I wasn’t very hungry and decided to take some leftover egg salad mix that I had made and added some extra eggs, mayo, mustard, and paprika. Then I ate it without bread. It was rich, but tasted really good.
Later that night I started to get stomach cramps. I could taste the acid in my stomach welling up into my esophagus and thought I made a big mistake. Twelve hours later, I still had the same symptoms and now I was feeling dizzy. I tried taking an antacid pill, but that didn’t help.
I thought a rich meal couldn’t do all that and finally did some research. The best I could figure is that I had Stomach Flu. Nausea, diarrhea, stomach cramps, dizziness, and loss of appetite filled the bill. Knocked me out for one full day.
Chicken Soup To The Rescue
The following day, I felt like my brain was fried, but the symptoms were gone. My appetite was so-so, and my wife’s mom made me some chicken noodle soup. My esophagus was sore, so it was one of the few things that I could handle.
To make a short story shorter, I am not a big fan of pasta like noodles and such, so what else could I do for Chicken Soup. I looked up different recipes for Chicken Soup and thought I would try the variety that included vegetables, but no noodles. I experimented with the variables and came up with the recipe that I have described here.
Man, it was good! It had celery and onions and potatoes and carrots with lots of spices. Then my wife wanted me to add Cilantro and it really kicked up the flavor. It was filling, easy to eat, and really helped my digestive system, which still felt out of whack after the illness was gone.
The Best Companion To Soup
I used to eat store-bought crackers with soup, but have since moved away from processed foods. Almost everything we eat now is made from scratch in the kitchen.
So, I wanted something to eat with the soup. Something that I could make. I love corn bread and found a recipe for Southern Corn Bread and tried it out. It requires white corn meal and has a lighter texture than regular yellow corn meal. Instead of using the classic wrought iron skillet, I chose muffin tins.
I coated each cup with cooking spray and filled them 2/3 full. The muffins do not rise like bread, and each portion was an excellent size to compliment the soup. Perfect!
CHICKEN VEGETABLE SOUP
Inspired By: All Recipes/ Chicken Vegetable Soup
- 1 roasting chicken (about 5 pounds), cut up and skin removed or 6 legs and 6 thighs (Chicken cut right off the bone is best)
- 3 celery ribs, sliced
- 1 large onion, chopped
- 6 cups water
- 2 cups Chicken Broth to make 2-1/2 quarts total liquid
- 6 medium carrots, sliced
- 3 medium potatoes, peeled and cubed
- 1/2 teaspoon minced fresh parsley
- 5 or 6 sprigs of Cilantro to taste
- 3/4 teaspoon each dried basil, oregano and tarragon
- Add salt if necessary
- 3/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 cups frozen peas, optional
- Place chicken in pressure cooker with 6 quarts of water. Cook for 20 minutes (25 minutes if frozen)
- Place the celery, onion and chicken broth in a Dutch oven or large pot; bring to a boil. Reduce heat; cover and simmer for 1 hour or until tender.
- Add the carrots, potatoes, and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. (Add peas if desired)
- Remove chicken from pressure cooker.
- Remove skin and meat from bones and cut into bite-size pieces; Add to other ingredients about 5 minutes before end of cooking cycle.
Makes 8 servings
1 cup: 195 calories, 9g fat (2g saturated fat), 55mg cholesterol, 537mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 19g protein.
Corn Bread Recipe
Inspired By: Simply Recipes/Southern Cornbread
- 1 tablespoon bacon drippings or butter
- 2 cups white cornmeal
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 large egg (optional)
- 1 1/4 cups buttermilk
- 6 tablespoons unsalted butter, melted
- Preheat pan with bacon drippings: Put the bacon drippings in a 9 or 10-inch well-seasoned cast iron skillet and put the skillet into the oven.
- Preheat the oven to 400°F with the skillet inside. (If you don’t have an iron skillet, you can use an uncovered Dutch oven or a metal cake pan.)
- Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt) in a large bowl.
- In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients.
- Stir in the melted butter.
Muffin Pan Method
- Coat 3-6 muffin tins with cooking spray
- Spoon batter into muffin tins about 2/3 full and bake at 400°F for 15 minutes.
- Pop baked cornbread muffins out with a butter knife when done.
Traditional Baking Method
- Pour batter into hot skillet and bake: When the oven is hot, take out the skillet (carefully, as the handle will be hot!). Add the cornbread batter and make sure it is evenly distributed in the skillet.
- Bake at 400°F for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.
- Rest bread in skillet, then serve: Let the bread rest for 1minutes in the skillet before cutting it into wedges and serving.
To store, let the cornbread cool, then remove from pan and wrap in plastic wrap or transfer to an airtight container. Store at room temp for 2 to 3 days
To avoid burning your hand because you’ve forgotten the pan is hot, I recommend placing a pot holder on the pan’s handle while the cornbread is resting, or cooling the handle down a bit with an ice cube.
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