Turkey Tracks: October 27, 2018
I roasted a chicken the other day.
Roasted chicken always means making soup broth. With the Histamine Intolerance, I can’t make bone broths that cook for 24 hours any more—long cooking equals too much histamine in the food. But I’ve been able to make a quick broth with the bones and carcass that cooks about an hour.
I am so happy because I really love soup!
This soup is filled with local veggie goodies and two boneless chicken breasts cut into pieces. I had some cooked kate to add, some peas from the spring pea crop I blanched and froze, carrots, red peppers, leeks, cauliflower, the tiny last baby zucchini from my garden, and fresh garlic. These veggies all cook really quickly after being sweated for a bit in the pan to add more flavor.
I added some rice noodles that I cooked separately in the bottom of my soup bowl.
Yes, a yummy soup dinner and leftovers for lunch the next day.