Schwarzbein's Anytime Soup

  • This soup can be eaten anytime, thus the name. It is especially helpful for the beginning phases of the low-carb program, when one feels munchy.

    Anytime Soup

    Makes 8 servings. Each serving: 5 g. protein, 10 g. carbohydrate

    1 pounds chicken parts or soup bones
    1/2 head shredded green cabbage
    1 minced garlic clove
    2 chopped celery stalks
    2 pounds diced fresh tomatoes
    3 chopped carrots
    2 Tablespoons chopped fresh parsley
    1/2 tsp. dried thyme (optional)
    1/2 tsp. dried basil (optional)
    freshly ground black pepper, to taste
    4 cups chicken stock (recipe below) or vegetable stock (below) or low-sodium canned, or 4 cups water
    2 Taqblespoons fresh lemon juice, or 2 Tablespoons cider vinegar

    Note: Schwarzbein doesn't approve of added salt, so there is none in the recipe.

    In a large heavy-bottomed soup pot, bring all ingredients, except leom juice or vinegar, to a boil. Lower heat and simmer 1 hour. Remove chicken parts or soup bones. Shred chicken and return to pot. Add lemon juice or vinegar. Taste, and adjust seasonings.

    Chicken Stock (per cup: 3 g. protein, 1 g. carb) makes about 3 qt.

    1 whole stewing chicken (5-6 lb.)
    4 qt. water
    2 largeonion, quartered and studded with 3-4 whole cloves
    4 peeled garlic cloves
    2 well-washed, coarsely shopped leeks
    3 carrots, cut into 2 inch chunks
    4 celery stalks with leaves, cut into 2 inch pieces
    3 parsnips, cut into 2 inch chunks
    1 bunch coarsely chopped fresh parsley
    3 bay leaves
    4-5 fresh sprigs thyme, or 2 tsp. dried thyme
    10 whole black peppercorns

    Rinse chicken and pat dry with paper towels. Cut into quarters. In a large soup pot, bring chicken and water to a boil. Skim off foam as it collects on the surface. When no more foam appears, add remaining ingredients. Bring back to a boil, reduce heat and simmer, partically covred, 2-4 hours. The longer the stock cooks, the richer it will taste.

    remove from heat, and cool. Strain through a fine-meshed sieve. Reserve chickn for another use. Thoroughly cool befoer refrigerating or freezing.

    Vegetable stock (per cup: 2 g. protein, 3 g. carb) makes about 3 qt.

    2 large quartered onions
    2 well-washed large, coarsely chopped leeks
    4 carrots, cut into cut into 2 inch chunks
    4 celery stalks with leaves, cut into 2 inch pieces
    2 parsnips, cut into 2 inch chunks
    2 zucchini, cut into 1 inch chunks
    1 bunch fresh parsley
    4-5 fresh sprigs thyme, or 2 tsp. dried thyme
    6- 12 whole black peppercorns
    4 qt. water

    In a large, heavy-bottomed stock pot, bring all ingredients to a boil over high heat. Reduce heat to low and simmer, uncovered, 45 minutes. Using a fine-meshed sieve, strain stock and discard vegetables. Refrigerate or freeze for future use.