CHICKEN MISO SOUP with Butternut Squash, Sage & Apple

     Our chicken population was getting out of control. We were going through a bag of chicken feed every week and so it was definitely time to cull the flock. Although these lovely birds of ours aren't great for roasting, they do make great stock. If I remember to pick the meat off early enough, then I have a some nice tender meat to make sandwiches and soups with too.
     When it comes time to make soup, I often ask myself the same question; is there any way I can make chicken soup a little more exciting? Here was yesterdays chicken soup redo with a batch of the sourdough biscuits my family loves so much slathered with salty butter...

CHICKEN MISO SOUP with Butternut Squash, Sage & Apple

2 pounds leftover cooked chicken meat

2 onions, chopped

1 Tbsp extra virgin olive oil or coconut oil

3 cups, peeled and cubed butternut squash

1 cup peeled and diced parsnip

1 1/2 cups apple cider

2 cups mineral rich chicken stock

2 cups peeled and chopped apple

2 Tbsp chopped fresh sage, or 2 tsp dried

1 Tbsp peeled and grated ginger root

2 tsp sea salt, or more to taste

fresh black pepper

1/2 Tbsp white miso per bowl of soup

Method: Heat a large soup pot over medium heat, drizzle with oil, and saute onions until soft. Add the vegetables, apple, chicken, stock and cider. Bring to a boil, then reduce and simmer until squash is tender. Place 1/2 Tbsp miso in each bowl, dilute with some stock, and then fill with soup. Stir and serve.

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SOURDOUGH BISCUITS

2 cups whole wheat flour

1 Tbsp coconut sugar

1/2 tsp sea salt

1 tsp baking soda

1/2 cup butter

2 cups sourdough culture

Method: In a bowl, combine the flour, sugar, salt and baking soda. Cut in the butter with a pastry cutter until it looks like coarse crumbs. Add the sourdough culture, stirring with a fork. Add more flour as necessary to prevent the dough from being to sticky and wet. Turn out onto a floured surface and knead very briefly until the dough is soft and barely sticky. Add more flour as needed. 

Using your hands form the dough into a rectangle about 2 inches thick. Using a large knife cut into 8 biscuits. Place on a baking sheet lined with parchment paper and let rest at room temperature for 2 hours. Bake in a preheated 375*F oven for about 20 minutes or until golden. Serve hot.

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HEALING TONIC

Yesterday we decided to plan a visit to my mother in law this weekend, who is fresh out of the hospital after suffering a stroke.  My first response to any kind of crisis usually involves providing nourishment and sustenance via the healing power of plants and foods.
We are in the process of moving and so are slowly emptying out the deep freeze of all frozen critters.  To my delight, we had two chickens that I knew would make delicious broth.  After a month of being on intravenous and no solid foods, a nice puree of  healing chicken soup, chock full of our garden veggies and home grown chickens definitely sounded like just what she needed.  So, the stock simmered overnight, and in the morning I whipped up a batch of our favorite Southwestern Chicken Chowder and a loaf of Zucchini Parmesan Bread (unfortunately she can't swallow large chunks of the bread, but I knew it would be a hit with my father in law).  

We had a great visit with the family, eating good soup, laughing, and hanging out by the lake.  An unexpected and wonderful day.

SOUTHWESTERN CHICKEN CHOWDER

1 Tbsp organic coconut oil

2 cups chopped organic onion

1 cup chopped organic carrot

1/2 cup chopped organic celery

1 organic red pepper, chopped

4 leaves organic kale, chopped

1 cup organic zucchini, chopped

1/2 cup organic string beans, chopped

2 tsp organic chili powder

1 tsp ground organic cumin

1 tsp organic ground turmeric

1 tsp organic ground coriander

1 tsp organic thyme, or more if fresh

6 cloves organic garlic, crushed and chopped

6 cups organic chicken broth

3 cups shredded cooked organic chicken

2 organic potatoes, cut into 1/2 inch pieces

1/4 cup organic whipping cream

sea salt and pepper to taste

Method:  Saute the onion, carrot and celery in coconut oil over medium heat for about 5 minutes.  Stir in the spices and cook for about 1 minute, then add the stock, kale, potato, green beans, red pepper, chicken, and some salt and cook simmering until the potatoes are tender, about 20 mins.  Turn heat to low and add the cream and enough salt and pepper as you like.  Remove about 1/4 of the soup and puree.  Stir the puree back into the soup and serve.