In a 2-quart stockpot, combine all ingredients except chicken, parsley and cilantro.
Bring to a boil; simmer about 15 minutes until vegetables are tender.
Stir in chicken, parsley and cilantro; continue simmering for 5 minutes.
Before serving, remove bay leaves.
3.2.2885
Make your own no-salt-added Chicken Broth using our recipe!
Soup may be stored, covered in the refrigerator for 3 days. May also be frozen.
Submitted By: Julie, Forum Member 5-24-06
Julie’s Notes:My version of chicken noodle soup for all of you with colds and flu’s. The bamboo shoots look so much like egg noodles, they can even fool the kids!I tested this recipe with a 12 year old and no complaints!
*Notes:
This recipe can also be made in a slow-cooker! Simply combine all ingredients in the slow-cooker, and cook on high for 4 hours or low for 6 hours.
Remember to include ingredients when calculating daily intake allowances.
Place onion in the bottom of crockpot first, followed by the chicken breasts on top of onion and the squash and water chestnuts on top of chicken.
In a small bowl, mix together coconut milk, broth, dried spices, fresh ginger and garlic; pour over chicken and vegetables.
Cover and cook on low 8 to 10 hours. (or on high for 4 to 5 hours) or until chicken is cooked through.
During the last hour (whether on low or high) add spinach, tomatoes and lime juice.
Prior to serving, drain off coconut milk mixture. Garnish with cilantro and green onions. This dish may be made up to 3 days ahead. Reheat in crockpot on low setting for about 45 minutes or until hot.
Submitted By: Charli S. (csoar), Forum Moderator Emeritus (10-22-06)
Charli’s Notes: Coconut milk is definitely a Phase 3 Special Occasion ingredient…so save this dish for a festive treat! During the last hour of cooking, I like to cut the chicken breasts into chunks.
*Note: Remember to include ingredients when calculating daily intake allowances.
½ teaspoon ground ginger, or 1 teaspoon grated fresh
1 teaspoon turmeric
1 teaspoon ground coriander
Cayenne, to taste
1 lime, juiced
1 cup chopped fresh cilantro
Instructions
Place the lentils, bay leaves, and cloves in the slow cooker; cover with the boiling water.
Stir the remaining ingredients except the lime juice and cilantro.
Cook on high for 2-2½ hours, or until the lentils are tender and the water has been absorbed.
Stir in the lime juice and cilantro.
Remove and discard the bay leaves before serving.
3.2.2885
Make your own no-salt-added Vegetable Broth using our recipe!
*Notes: Any type of lentil makes a delicious dhal—red, green, yellow, black, or brown.
If you prefer soup-like consistency, rather than stew, cook the lentils until tender with some liquid remaining.
Remember to include ingredients when calculating daily intake allowances.
