This is another soup that I made for my friends in Seattle. It is a little similar to Chicken Noodle soup, but heartier, healthier and gluten free! It’s a great comfort food during the cold months. My friends loved it, too. In this version I tried something new, and unexpected, by following my cooking intuition. 🙂 I’ve been cooking intuitively for a while now, which I find allows for wonderful creativity and fun. I tend to add seasonings by feel, so the amounts are all guesstimations.
Can anyone guess what my unexpected intuitive addition to this recipe was?
A little information about the health benefits of millet – high in fiber; manganese, magnesium, and phosphorus are some of the great nutrients in it; as a whole grain it helps lower the risk for Type II Diabetes and is good for cardiovascular health.
- 1.5 cup millet
- 5 – 6 cups liquid (broth or water)
- 1 onion, chopped
- 4 stalks celery, cut into small pieces
- 4 large carrots, cut into small pieces
- 4 – 5 chicken legs (with bone and skin is great)
- 1/4 cup golden raisins (any type will work)
- 1 – 2 tbsp. fresh ginger, grated
- 3 – 4 cloves garlic, crushed or chopped finely
- Basil, Oregano, Paprika, salt & pepper (all to taste – probably at least 1 tsp. of each except the pepper, which was less)
- Saute onions and add chicken to sear on all sides.
- Add all other ingredients.
- Bring to a boil then turn down to low and let simmer for 30 to 40 minutes.
- Using a long fork or spoon, fish out the chicken legs. Remove skin and cut meat off the bones. (It will fall off very easily.)
- Cut meat into bite sized pieces and add back to the stew.
- Adjust seasonings as needed.