[This is my post for Slightly Ingulgent Tuesday. See them all here.]
We had a few meltdowns this week from my 10yo about his new migraine diet. When we did the elimination diet previously, the whole family did it. But now it is just him and me so it is more obvious that he is being left out sometimes. I am trying to work on this and come up with lunch ideas particularly that he can eat the same (or almost the same with possibly GF bread) as the others.
My recipe for this week is my favorite to make chicken soup. I originally got the recipe verbally from a friend. She called it Russian chicken soup so that is what I have called it. I have had to tweak it some recently to make it gluten-free and also to do away with the worcestershire sauce which I would previously have used.
Russian Chicken Soup:
2 c chicken, in bite-sized chunks
2-3 c chopped veggies (carrots, celery, onions, . . .)
4-5 c water or broth (I only use broth if I have some of my own from boiling the meat)
3 potatoes, peeled and cut in bite-sized chunks
1 tsp salt
1 tsp thyme
1 tbsp parsley
1/2 c ketchup
2 tbsp molasses
2 tbsp corn starch
1/2 c water
1. Put water or broth, chicken and veggies in large pot. Bring to a boil. Reduce heat and simmer approx. 20 minutes.
2. Add potatoes, salt, and spices. Bring to a boil again and them simmer another 20 minutes.
3. Add ketchup and molasses. Stir.
4. Mix cornstarch and 1/2 c water. Stir into soup. Bring to a boil, then reduce heat and simmer for a few more minutes until the soup thickens, stirring regularly.
My old recipe called for worcestershire sauce which as i said we no longer use because of the headache diet. I tried it last night with molasses and it gave it a nice flavor. You can use raw or leftover cooked chicken. After 40+ minutes the raw chicken should be cooked but be sure to check and make sure it is done.