Simple Recipe for Everyday California Farm Chicken Soup with Roasted Candle Nuts Tasty and Practical

Ingredients for California Farm Chicken Soup with Roasted Candle Nuts

1. First layer, meaty, 15 minutes
2. 1 whole chicken, 6 pounds
3. 6 cups water
4. 1 cup candle nuts, roasted
5. 4 garlic cloves
6. 1 dried red thai chili pepper
7. Tbs olive oil
8. Second layer, fragrant, 30 minutes
9. 8 cups water
10. 1 cup dried whole plums, pitted
11. 1 onion, diced
12. 2 bay leaves
13. 1 Tbs coriander
14. 1 Tbs fennel seeds
15. Third layer, nutty, 30 minutes
16. 1 cup orzo
17. 1/2 cup fresh parsley
18. 1/2 cup fresh mint
19. 1 Tsp flaked seasalt
20. Equipment: cast iron dutch oven with lid
21. Cost : whole chicken $1.30 per pound, vegetables and nuts, orzo $1.20, dinner 85 cents

Cooking Instructions for making California Farm Chicken Soup with Roasted Candle Nuts

1

Immerse 6 pound whole chicken in 6 cups of water, bring to rolling boil, turn heat off, drain. Takes ten minutes. Preboiling removes cloudiness in broth. Save water to cook rice.

2

Roast whole candle nuts with bruised peeled garlic cloves and dried red pepper in cast iron dutch oven with Tbs olive oil till fragrant, about 4 minutes.

3

Add chicken, add plums, add onions, bay leaves, fennel, coriander. Cover with 8 cups fresh water, simmer 30 minutes at 200F degrees, bubbling, no boiling.

4

Add parsley, cilantro, mint, orzo, simmer 30 minutes till orzo is soft.

5

Taste and test. Remove bay leaves and dried pepper, add flaked seasalt to taste. Pull on drumstick, should come right off. Serve. Tastes delicious with fresh kimchi.

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