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TippiTV: Crohn’s Disease

Chef Miro’sCOLOR VERSION: PROMOTIONAL OR SPECIALIZEDFlavorful USE ONLY (RGB) Chicken Soup

PRIMARY VERSION ON BLACK BACKGROUND FULL COLOR ON BLACK BACKGROUND WEB LOGO #5acc5a #5acc5a to #0aadd7 #0aadd7 #2a2b2a Making your own broth is a healthy and delicious way to add vegetables and spices to your Crohn’s-friendly diet. Try this homemade recipe from Miro BLACK ONLY - (#000000) BLACK BACKGROUND (#000000) - DROPOUT LOGO Uskokovic, pastry chef at Gramercy Tavern in New York City.

LOGO PALETTE: GREEN: #5ACC5A TURQUOISE: #0AADD7 GRADATION: #5ACC5A TO #0AADD7 BLACK: 2A2B2A Ingredients

3lbs chicken thighs 2 gallons of water 2lbs chicken wings 2 tsp Chinese five spice blend (blend of sweet, 1 medium size onion, fragrant spices) peeled and quartered 2 tbsp coconut palm sugar 4 stalks of celery, cut in half or organic cane sugar 2 medium size carrots, 2 tbsp coconut liquid aminos, or peeled and cut in half to taste 1/2 bunch of scallions, Rice vinegar or apple cider vinegar cut in half Noodles of your choice (Asian-style 1/2 bunch of cilantro rice noodles, ramen, or angel hair 1 stalk of lemongrass, are good options) cut in half 1 tsp roasted sesame oil, optional 4 garlic cloves, peeled

Directions To make the broth:

1. Place chicken thighs and wings in a large stock pot. Fill with just enough hot tap wa- ter to cover chicken. Bring to boil and cook for 2-3 minutes. Strain and discard the water — this step will remove most of the impurities from the stock.

2. Rinse the stock pot clean and return blanched chicken to the pot. 3. Add everything but five spice blend, sugar, and coconut liquid aminos. 4. Slowly bring to boil, turn down temperature to low, and simmer for 3 hours. 5. Add five spice and season with liquid aminos to taste (start with 2 tablespoons and work from there). Cook for an additional 30 minutes.

6. Turn off the heat and let the stock sit for 30 minutes. Strain stock, reserving the chicken and carrot pieces, but discard everything else.

7. When chicken is cool enough to handle, remove skin and bones. Shred meat and place in an appropriate container. You can keep chicken refrigerated for up to 4 days or fro- zen for up to 4 months.

8. Reserve carrots in fridge for up to 4 days

To make soup:

1. Combine 1 1/2 pints of chicken stock, 1/2 pint of pulled chicken, and few pieces of cooked carrot.

2. You can also add some other easy-to-digest veggies like diced zucchini or potato.

3. Bring to boil. If you added additional veggies, simmer for 5 minutes or until additional veggies are soft.

4. Season to taste with coconut liquid amino, pinch of five spice, and splash of rice vinegar

5. Separately cook noodles according to package directions. When noodles are done, add to hot soup.

6. For an additional flavor boost, add roasted sesame oil. Enjoy!

Note You can try this soup with turkey as well. Substitute the amount of chicken for turkey breasts and wings in the stock. To change things up, you can remove lemongrass and five-spice and add sweet smoked Spanish paprika (pimentón). Use small pasta like orzo and add halved cherry tomatoes in the soup before serving.

For more information visit EverydayHealth.com