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Cold Season Chicken Soup

3 Bay Leaves
1/4 tsp Cayenne Pepper
2 Small Cloves Garlic
1/2 Cup Okra
1 Small Onion
1/2 tsp Sage
1 teabag of Mullein tea
2 (14.5 oz) cans of Chicken Broth
4 Boullion Cubes
2 Chicken Legs

Dice the garlic and onion. Chunky or fine is a matter of personal preference.

Slice the okra into slices so the inner sections are exposed, and place them, the bay leaves, and sage, in a cheesecloth bag. (You can also rig up a large 'teabag' arrangement or two using coffee filters and string)(Note: If you like the taste of okra and want to eat it in the soup, just dice it up and add it instead. It has similar expectorant properties to mallow, hence why it's in the recepie.)

Pour the two cans of chicken broth into the crockpot. Add the 4 boullion cubes, and the two chicken legs. Add the cayennne, diced garlic, and diced onion, to the broth. Add the filled cheesecloth bag to this, and the teabag of mullein tea.

Cook this until the chicken legs are so overdone the meat will flake off the bone easily. Remove them (careful, they will be hot), and flake the meat off back into the broth. Size of the bites are again a matter of personal preference.

Remove the cheesecloth bag and teabag, pressing them against the side of the crockpot with a spoon to squeeze out as much of the broth as possible.

Stir, and serve.

Options: You may also add diced celery, carrots, noodles, or whatever else you may enjoy in a good chicken soup.


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May 2017

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