7-Day Low-Acid Low-Fat Chicken Soup

Seven 16-ounce servings, about $3.00 per serving.

INGREDIENTS

• 1 lb lean chicken breast
• 3-4 chicken thighs
• 1 bunch of fresh carrots
• 4-6 medium-size red potatoes (Klondike Rose ideally)
• ¼ lb Barilla Cellantini (fat curly) noodles
• 1 container of fresh brussels sprouts
• 3-4 cans of low-salt, low-fat chicken broth (and buy 2 extra cans)
• Kosher salt
• Coarse-ground black pepper
• Fresh garlic
• Olive oil
• White wine
• Soy sauce (if necessary)
• Other desired herbs or spices, e.g. adobo, cilantro

DIRECTIONS

1. Put on some music
2. Wash and trim brussels sprouts
3. Remove skin and fat from chicken thighs.
4. Season chicken thighs with (at least) salt and pepper
5. Put a small amount of olive oil in big pot, turn on high heat
6. Sautee chicken thighs until browned
7. Add 6 cups of water (1½ quart)
8. Cook on high heat until water turns into chicken broth. While thighs are cooking:
   • Scrape carrots, clean potatoes, cut into biggish pieces.
   • Peel a few garlic cloves, no need to chop them.
   • Cut chicken breast into chunks and season.
9. Skim off all fat from pot.
10. Fish out the thighs, pick off the meat and discard the bones and waste.
11. Add the canned chicken broth.
12. Put heat back on and add the breast and thigh meat.
13. Later, add brussels sprouts.
14. Later, add carrots.
15. Later add potatoes, noodles, and garlic.
16. Pour in about a cup of wine.
17. Cook until noodles and potatoes are just right, tasting and adjusting seasoning as it cooks. If it's too bland, add some soy sauce.

When reheating, add more canned chicken broth and wine. It gets better each day.

VARIATIONS

• Add fresh cilantro when it's in season.
• Use yuca, batata, yautía, &/or plátano instead of potatoes and maybe add gandules.
• Use gnocchi instead of potatoes.
• Use barley instead of potatoes.
• Add rice to make it thicker, like an asopao.

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