AXE'S [ LEMON CHICKEN STIR FRY ] FOOD VIDEO 53

THIS IS A GREAT SIMPLE DISH I LIKE TO MAKE FOR A CHANGE. I BUY THE SEASONINGS PACKET & JUST FOLLOW THE INSTRUCTIONS! INGREDIENTS: BONELESS CHICKEN BREAST. CELERY. GREEN ONIONS. MUSHROOMS. BELL PEPPER. CARROTS. THE SEASONING PACKET. SERVED WITH STEAM RICE & A CUP OF MISO SOUP WITH TOFU WITH A VINNIE MOORE TUNE!



http://www.youtube.com/watch?v=1ha1VB2oYTs&hl=en

Chicken Vegetable Soup

We're in the kitchen with Dr. Kracoff cooking Chicken Vegetable Soup.



http://www.youtube.com/watch?v=qg8Kr0Fo3M8&hl=en

Can Chicken Soup Really Cure a Cold?

Natural healers have known for over 2000 years that how to stop a common cold is with chicken soup.

The twelfth century Jewish philosopher and doctor Maimonides recommended chicken soup for colds in his medical text, noting that he adapted the recipe from classical Greek sources written over fifteen hundred years before his time. It became the custom of Jewish housewives in what is now Germany to "boil a chicken to death" to make a hot and healing remedy for colds.

Chicken soup became so widely recommended in Jewish tradition that it became known as Jewish penicillin and (after "Buby," or grandmother) bubymycin. Other cultures, of course, cook chicken soup with their own special variations. But it is only recently that scientists have begun to understand just how it is that chicken soup is demonstrably prophylactic against colds and other upper respiratory infections.

A research team at the Nebraska Medical Center in Omaha made chicken soup following the recipe of one of the researchers' grandmothers, Yda Zment. Mrs. Zment made her chicken soup by boiling a chicken for 90 minutes with onions, sweet potato, parsnips, turnips, carrots, and parsley, removing fat from the broth as it accumulates. After 90 minutes, she removed the chicken (for use in other dishes) and then put the vegetables and the broth in a food processor to make a fine puree.

The resulting "chicken soup" is then strained and drunk hot.

The Nebraska researchers took Grandma Yda's chicken soup to the lab to see whether it attracted or repelled a culture of neutrophils, the white blood cells that trigger inflammation in the nose, sinuses, and throat. As they tested varying concentrations of chicken soup and neutrophils, the found that the soup repelled the neutrophils. Chicken soup in a test tube stopped inflammation dead in its tracks.

The researchers also found that no one vegetable in the soup provided any special antioxidant that stops inflammation. Instead, it is the combination of vegetables, simmered together, that's curative. In fact, several of the vegetables by themselves can be made into extracts that are cytotoxic, that is, that kill healthy cells. The soup as a whole, however, does not.

A well-strained chicken soup is just right for relieving sore throat. Tiny particles of vegetables interfere with the neutrophils' ability to "crawl" over the lining of the throat, keeping them from causing pain.

What if you're a vegetarian? Is there a vegetarian "chicken soup"?

Well, yes, there is, but you use different vegetables. For vegetarian relief of colds and flu, try miso. This remedy is so old it even appears in an 1800-year-old Chinese medical textbook, the Shang Han Lun. It's the combination of soy and green onion that triggers a perspiration reflex that also stops pain in the throat.

Whichever remedy you use, there's one old adage that isn't true.

Chicken Soup From Scratch, and You Don't Cook

This may as well be instant soup, so little work is involved, but it is 'from scratch.'

Take a FROZEN WHOLE CHICKEN, cut off its shrink wrap packaging with a box cutter. Put it in a large pot of UNHEATED WATER. Turn on high heat (but only medium if you are using a nonstick pot), turn heat down when it reaches a boil. You want some movement to the water, but the surface to be flat.

Go do something else. Peek in to see how frozen it still is.

Come back and attack chicken with kitchen shears. It can still be somewhat frozen when you do this. Be careful, now. Cut it at least in quarters--the more 'parts' the better.

Let it develop a broth with color.

Now do these 4 things one after the other in any order:

(1) Cut a HEAD OF JUMBO GARLIC's base end off, throw the thing in the pot just as it is. When all is done, throw it in the trash. Cut the remainder of the garlic in half the round way, which is making another cut like you just did. Now the peeling has fallen away. Put the garlic pieces in the pot; you don't need to cut it any more than that.

(2) Put in ONE CUPFUL OF DRIED BARLEY. Up to two cups if you like barley a lot.

(3 ) Also put in about HALF A BUNCH OF CELERY, cut up. Size of cut does not matter, medium is advisable.

(4) These are optional. If you have some 'CHICKEN BASE' in the refrigerator, you can put around 4 tablespoons in; or 8 chicken bouillon cubes if you think that much salt is desirable. You can also put around 4 tablespoons of CURRY POWDER in. Curry goes with the chicken flavor and it is very healthful.

Now put this to simmer (very little movement in the broth) and go do something else. If you are hungry, you can have some before it is thoroughly done, once the broth is cooked (color is dark and you are sure no blood is there). You can cook this for a longer time before it is 'overcooked.' Why? Because celery and barley can both take a lot of cooking. That makes this recipe very flexible and very easy. You can also eat some and put more water in: It is that rich, especially if you used chicken base.

This is a good recipe if you are catching a cold or flu, or someone else in the house is.

Grandma's Homemade Chicken Soup

There is nothing quite like a hot, soothing bowl of homemade chicken soup, especially when your sick or when the weather starts getting cold. I am sure many of us have fond memories of Mom or Grandma fixing up a hot bowl of chicken soup when we were younger. Remember how comforting it was and how good it made you feel? I sure do and I look forward to making chicken soup at least once a month during the cold days of winter. I am going to share with you one of the most delicious recipes for chicken soup, passed down to me from my Grandmother. It is quite easy to make and I promise you will enjoy this again and again...

I rarely follow exact measurements while cooking, so the ingredients below are approximated. Please forgive me in advance..

INGREDIENTS

2 Large Chicken Breasts on the Bone, Skin on

3 Large Celery Stalks Sliced (Reserve Leaves)

3 Large Carrots Sliced

1 Medium Onion Chopped

3 Cloves of Garlic Crushed

2 Medium Russet Potatoes Cubed

1 Cup of Small Pasta for Soup (Orzo, Ditalini)

Water

Chicken Stock

Salt and Pepper to Taste

Grated Italian Cheese (Optional)

Bouquet garni of Thyme, Sage and Rosemary (Instructions Below)

DIRECTIONS

Step 1 - Heat 2 tablespoons of olive oil in a large pot over medium high heat. Add the chicken breasts skin side down and brown.

Step 2 - Add water and chicken stock to the pot. Add a 50/50 mixture of water and chicken stock. The chicken stock gives the soup a boost in flavor. Add enough liquid so that the chicken is completely submerged, plus a little more.

Step 3 - Add celery leaves, garlic and Bouquet Garni (instructions follow). Bring liquid to a boil, then cover and simmer. Cook chicken on a low simmer until you can easily pull the chicken off the bone. One chicken is done, remove it from the pot and place it on a large plate. Remove the garlic and bouquet from pot and discard.

Bouquet Garni Instructions/Description

A bouquet Garni is just a fancy French name for a bundle of herbs that can be added to stocks, soups and stews. When translated to English it means: "garnished bouquet". It is very easy to make. You can either tie the bundle together using strings or you can wrap it in cheesecloth. I like to use the cheesecloth as it keeps the herbs contained so that they do not fall off and become part of the soup. If you don't mind the herbs in the final soup, you can wrap it with string. This bundle of herbs will impart a deliciously rich flavor to the broth.

Step 4 - Add the onion, potatoes, celery and carrots to the pot. Bring to a boil, then cover and simmer until the vegetables are tender.

Step 5 - Add your pasta and cook along with vegetables until pasta is al dente.

Step 6 - While the pasta is cooking, pull chicken from the bone and shred into bite size pieces. Add the chicken to the pot and stir.

Step 7 - Serve. Top with grated cheese if desired. Enjoy!

Recipe For Delicious Chicken Broccoli Cheese Soup and It's Diabetic Friendly Too!

Soup is good for soul no matter the weather. But during this current deep freeze we are in, it seems even more appropriate. Personally, I am sure I could live just on soup while I know others may not agree that soup is that great. So whether you want a cup of soup with a salad or sandwich or a huge bowl like I do, here is a great recipe for you to try. For those like me, who like a lot of vegetables, broccoli is prominent in this soup. For diabetics, meat eaters, etc, you also have chicken. And cheese is a universally loved ingredient. So you have the perfect makings for a yummy cup or bowl of soup. Give it a try soon!

CHICKEN BROCCOLI CHEESE SOUP

1 1/2 lbs fresh broccoli

1 small can chicken breast meat, drained

2 1/2 cups water

1 pint half & half cream

1 lb Velveeta-type cheese

3/4 tsp salt

1/2 tsp pepper

1/2 cup cornstarch mixed with 1 cup water

Wash broccoli and steam until crisp tender. While broccoli steams, place the half & half and the water in the top of a double boiler. Add the cheese, salt and pepper. Stir the mixture with a whisk while cooking until all the cheese is melted; add the cubed or shredded chicken. Chop the steamed broccoli and add to the cheese mixture. Stir the cornstarch water to blend well; add to the soup mixture, stirring constantly. Heat over simmering water until the soup reaches the desired thickness. Serve with a sandwich, salad, or fresh fruit.

Enjoy!