Quite recently, my wife had two wisdom teeth removed. (Very much against her will, but it seemed the best thing to do in the end). She has incredible teeth, no cavities or anything, but randomly (the dentist can’t explain it) one broke. Soo, the difficult challenge became to make Real Food, that doesn’t require any chewing. Since that list boils down really fast to soup, we ate mostly soup for about a week. And since I was promoted to head chef, I can claim full credit for the one stellar success in that department: Chicken Radish Soup.
Editors note: Radish is really just the ‘secret weapon’ of this recipe, so the recipe could be called Chicken Harvest Soup. (Loosely follows the Chicken Rice recipe on page 199 of Nourishing Traditions, minus rice).
First we needed a good base for soup. I considered importing a French sous chef to oversee this part, but in the end settled for a temperature controlled crock pot. (It’s not even french, but it is pretty reliable). So we tossed a whole chicken in the crock pot for about 9 hours, and after the chicken was cooked, we separated the meat. Then we put the bones (fat, cartilage, and skin) back in with enough water to cover, and cooked that again overnight. Once the stock was strained, we had enough for a couple of meals of soup.
The next step was to account for our vegetable population. The inhabitants of our refrigerator included: Celery, Carrots, Onions, and Radishes. Plus we had some Potatoes in the cabinet. I chopped what I needed of the veggies, and set them to cook in the stock, added a bay leaf, and a generous amount of powdered garlic. I let these simmer until the potatoes were soft, and added them to the chicken. Since the goal was to have food that required no chewing, we had to convert this soup to baby food. I used a blender, starting with some chicken and adding a little of the broth and then combining everything as the blender was able to handle it. And of course, sea salt to taste.
This was by far the best baby food I’ve tasted. And yes, I have tasted quite a lot (my youngest brother is 15 years my junior, so I stole my fair share of his food). Anyway, as far as the soup goes, I think the radish was the amazing part. It was subtle, but brought a freshness that really suited the carrots and soup as a whole.
I’ll try to put all this here is a concise form:
Chicken Radish Soup
5-6 Cups of Chicken stock
2-3 Cups of chopped cooked Chicken
4 medium carrots.
One bunch of radishes (about 10)
1/2 large Onion
4 small Potatoes
2 stalks of Celery
1 Bay Leaf
1/2 – 1 Teaspoon of Garlic Powder
Chop the vegetables, and place them in a stock pot.
After the veggies are chopped, add enough stock to cover them, and thin out the stock if needed. (I only thin out my stock if it’s pretty dense).
Simmer with the Bay Leaf and Garlic powder for about an hour, or until the potatoes are soft. The other veggies should cook faster than the potatoes, but they aren’t bad if they are undercooked. You can add the chicken at any time, I add it near the end so it retains flavor. We take half of a chicken that has been cooked in the crock pot for our soup, so the measurement is approximate.
Remove the Bay Leaf, and salt to taste.
We had these veggies on hand since we wanted to have something to boost the immune system, and there are a lot of nutrients in Carrots, Radishes, and Celery. Some vitamins are destroyed by heat and cooking, but you can hang on to a few in a broth. So I think this make a good soup for healing, but it’s also really tasty.