Recipe of the Month: Chicken Soup with Autumn Squash Muffins

October 1, 2009

Two recipes for the Recipe of the Month: Chicken Soup with Autumn Squash Muffins. I like the flavors of cinnamon in the autumn squash muffins with the chicken soup. Bernie was a great chef who cooked fast and his chopping of the vegetables for the chicken soup was hilarious! Super fast and chunky veggies that soaked up the chicken soup goodness. Hope this recipe of the month chicken soup with autumn squash muffins is divine, like Bernie.

Bernie’s Chicken Soup is Delicious Lunch On a Chilly Day

Ingredients

  • 1 Whole organic chicken, left whole or cut into pieces
  • 1 32 oz. box of organic chicken broth (not necessary, but it will add more flavor)
  • 1 handful of celery and parsley tops tied into a bundle with string
  • 2 stalks of celery cut up
  • 3 large carrots chopped
  • 1 onion, diced
  • 1 tsp whole allspice
  • Salt and pepper
  • Optional: Garlic-whole cloves or roasted
  • Egg noodles or brown rice

1. In a large pot, cover chicken with cold water and box of chicken stock, just enough to cover. Bring to a boil and skim foam off of surface. Reduce to a simmer and add spices, bundle of parsley and celery tops, celery and onion. Note: If desired, you can saute the celery and onion in a little butter or ghee before adding to stock for extra flavor.

2. Let simmer, covered, until meat is falling from the bone (at least one hour). Remove from heat and strain broth from ingredients into another pot. Press parsley and celery tops through a sieve to extract juice and add to broth. Use a fat-skimming sieve to remove excess fat, if desired. Remove chicken meat from bones and set aside.

3. Combine carrots with some broth in a small pan and cook until carrots are tender then add back to pot.

4. When serving, combine broth, meat and rice or noodles to taste.
Tips: Be sure not to use too much water, or broth will be too diluted, if a richer broth is desired, chicken bones can be boiled longer after meat has been removed.

 

Pumpkin Muffins Barbara SInclair Healing Recipe

Autumn Squash Muffins

Ingredients

  • About 2 cups cooked, cubed squash or pumpkin.  Use organic canned pumpkin in a pinch.
  • 1 1/2 cups stone ground whole wheat flour
  • 1 large egg
  • 2 T coconut oil melted and cooled
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Scant 1/2 cup (less is more!) honey or maple syrup
  • 1/2 cup plain, whole fat yogurt
  • 1 tsp. cinnamon
  • Dashes of any or all of the following: nutmeg, cloves, ginger, cardamom
  • 1/2 cup raisins, soaked in hot water to plump, then drained
  • Optional additions: 1/4-1/2 cup dry oatmeal, hemp seeds, crushed walnuts pumpkin or sunflower seeds, cut-up apples

Heat oven to 400 degrees

1. In a blender combine cooked squash and yogurt. Blend until smooth. (skip this step if using canned pumpkin)

2. In a bowl combine egg, coconut oil, honey or maple syrup.

3. Add squash mixture and fold together.

4. Sprinkle baking soda and salt over ingredients.

5. Slowly add in flour 1/4 cup at a time, approx. 1 1/2 cups. If mixture seems too wet, add more. If too dry, add less or add more yogurt, Should be dense, but moist. The amount of flour needed will vary depending on the water content of your squash. Some varieties are dryer than others.

6. Stir in raisins (drained), spices and nuts if desired.

7. Pour batter in a greased muffin tin and bake for 15-20 minutes at 400 degrees or until a toothpick inserted in center comes out dry.

8. Let cool and enjoy!

2 Comments
  1. Yum! The soup and muffins look like a perfect combination. Cool weather brings warm soups…Love the fall 🙂

  2. These are really great ideas for soup. very impressive. thankyou

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