Favorite Recipe of All Time California Farm Candle Nuts Chicken Soup with Delicious Results

Ingredients for California Farm Candle Nuts Chicken Soup

1. First layer, meaty, 15 minutes
2. 1 whole chicken, 6 pounds, room temperature
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, 40 minutes
9. 8 cups water
10. 1/2 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, 40 minutes
16. 1 cup orzo
17. 1/2 cup fresh parsley
18. 1 Tbs chopped fresh mint
19. 2-4 Tbs light soy sauce to taste
20. Equipment: cast iron dutch oven with lid
21. Cost : whole chicken $1.30 per pound, vegetables, nuts, orzo $1.20, dinner 85 cents

Cooking Instructions for making California Farm Candle Nuts Chicken Soup

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 40 minutes at 200F degrees, bubbling, no boiling.

4

Add parsley, orzo, simmer 40 minutes till orzo is soft.

5

Taste broth and test chicken. Remove bay leaves and dried pepper, add light soy sauce to taste. Pull on drumstick, should come right off when soup is done. Serve with sprinkled chopped mint. The soothing ingredients of the soup go great with the fiery taste of fresh kimchi.

California Farm Instant Kimchi and Sauerkraut