How to make it

  • Arrange chicken in bottom of a large dutch oven and pour in broth. (Add water to cover the meat if necessary.) Bring to a boil, then reduce heat to low, slow boil, cover and cook for 10 minutes or until meat is at least pink. (When I used turkey, I simmered it for 3 hours to get all the flavor and to make the meat easy to remove from bones.)
  • Remove meat from broth (reserve the broth) and remove skin and bone, cut into half inch cubes. Set aside.
  • To remove fat from broth, put dutch oven with the broth in the fridge for up to 3 hours, after it's cooled ... don't stick it in there hot! skim the solid fat off the top of the broth with a spoon. Don't wig out if the broth is gelatinous. That's nutritious animal protein, and it melts with heat.
  • Put broth back into the large dutch oven and bring to low, slow boil. Add the 5 spices, whisk for a minute or so, until spices become fragrant.
  • Add the 5 veggies and apple. Cover and simmer (just bubbling a little) for 30 minutes or until carrots are done.
  • Add the meat, rice and coconut milk. Simmer 15 to 30 minutes (or until meat is done if it was pink).
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    " It was excellent "
    jimrug1 ate it and said...
    Awesome Soup Cabin... If this soup doesn't warm you up, you had better stay in bed... ;-)~ The spices you used are enough to make me want to try it. I will be saving this to try soon. Great recipe.. thanks ...... Jim
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    " It was excellent "
    lasaf ate it and said...
    Since it seems like it's just going to keep snowing this will be nice to make and eat. I like that it is spices that I don't always use, but like just the same anyway. Did that make sense? This will be a 5 for sure. Thanks-Lori
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    " It was excellent "
    lunasea ate it and said...
    Oh wow - I'm loving this recipe of yours. It looks and sounds so delicious. I love the spices and flavors at play here and I'm printing this out to try later this week. Great offering - thank you for sharing. :)
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