Chicken Vegetable Soup

Today, Teddy makes a wonderful Chicken Vegetable Soup. You’ll notice he wasn’t quite as prepared as he was the last time. When you’re only making soup, a menu hardly seems necessary. But, a shopping list would have been a great idea. We end up going to the store twice after the cooking begins. Oh, well. It was worth it. His soup was incredible. It even looked perfect with a beautiful, golden broth. Wait ’til you see what he puts in it for flavor.

Now, here’s an ADHD experience for you. While looking for the salt Teddy spies an old box of tapioca. So, we’re suddenly having Tapioca for dessert. Cool, huh? That’s one of the great things about ADHD. I got dessert. He also made one heck of a Chicken Vegetable Soup! And just look at the ingredients and seasonings. Completely original. Yet, it wasn’t easy for him to make. I left some of the slower moving parts in the video so you can see how the ADHD affects his memory.

Personally, I want to learn more about this. What I’ve observed makes me believe it isn’t so much a problem with re-call, per se. I think it’s more a problem of tuning in and getting a clear signal on the right channel. It would be sort of like making a call with your cell phone where the signal is weak. You might be able to dial someone just fine. But once they answer, you become aware of the static and dropped syllables and you can’t comprehend the message even though you’re connected. And, it isn’t because you aren’t trying hard enough. Regardless of the underlying mechanics, memory problems would have to be very frustrating. Yet, I’ve never seen Teddy get frustrated. He just does his best and comes out smelling like a rose. Or, in this case, Orange Blossom.

Here’s the soup recipe. The rest of the videos will be posted as I finish them. Enjoy!

Chicken Vegetable Soup
Serves 8

2 bunches Carrots with Tops
6 large Leeks
2 large bunches of Celery with Leaves
16 Bok Choy leaves
4 bunches Baby Bok Choy, sliced
Schinken Speck, 2 Oz. cut into 1/2 inch pieces
1 Cup Barley
1 Portobello Mushroom, cut into 1/2 inch pieces
1 20 Oz. Can of Beer
1 26 Oz. Carton of Swansons Chicken Stock
3 or 4 pieces of Fried Chicken, torn into small pieces

10 Star Anise
2 2/3 Tbsp. Salt
2 tsp. Black Pepper
1 tsp. Paprika
2 Tbsp. Greek Oregano
1/2 tsp. Dried Minced Garlic
Several shakes of liquid Maggi Seasoning
3.5 Tbsp. Pomegranate Vinegar
1 tsp. A-1 Steak Sauce, unshaken bottle
1.5 Oz. Orange Blossom Water
2.5 Tbsp. Sugar

* * * * * * * * * * * *

Fill a large stock pot 1/2 full of water
Add the Carrot Tops, Tops of 3 Leeks, 1 bunch of Celery with the Leaves from both bunches and 1/2 the Bok Choy
Heat uncovered over a high heat
Add the Star Anise, Salt and 1 tsp. Pepper
Slice and add the rest of the Leeks
Slice and add the Carrots
Add the Portobello Mushroom
Add the Beer
Add the Chicken Stock
Add the Fried Chicken
Add the remaining Salt and Pepper, the Paprika, Oregano, Garlic, Maggi Seasoning, Pomegranate Vinegar, A-1 Sauce and Orange Blossom Water
Add the chopped Celery
Add the Baby Bock Choy
Slice and add the remaining Bock Choy
Add the Sugar
Continue to boil lightly for another 45 minutes
Add the remaining 2 tsp. Salt or to taste

Tapioca

The Chef made Tapioca according to the instructions on the box, with the following modifications:
25% more Tapioca
instead of milk, 25% Rice Drink and 75% Half and Half
2 tsp. Vanilla (instead of 1)
Top with plenty of Fresh Nutmeg

Tagged as: barley, black pepper, bok choy, celery, chicken stock, chicken vegetable soup, greek oregano, leeks, nutmeg, orange blossom water, pomegranate, portobello mushroom, soup recipe, star anise, tapioca, vegetable stock, video, vinegar