Our forage into the garden produced beautiful yields of vitamin/mineral/enzyme rich goods. One secret to help keep the enzymes active is to add them at the end of the short cooking process .. leaving them somewhat tender~crispy. Remember .. the meat has already been cooked.
To a large stock pot I added the thawed chicken meat and broth, bringing both to a slight simmer. Carrots were added to give a little extra cooking time. Mineral rich sea salt and pepper were added .. then half of the freshly picked/chopped herbs and some freshly pressed garlic. A cup of leftover cooked brown rice was added .. then the chopped fresh greens (spinach, bok choy, kale, etc.) with a brief simmer of 1-2 minutes max. Before serving I tossed in the rest of the chopped herbs and topped each serving bowl with a squeeze of myer lemon juice. The chicken meat and little bit of rice made the meal satisfying and filling. Gelatin rich chicken broth can resurrect the dead!
Measurements ... not an exact science .. perhaps 1 cup of chicken meat and 6-8 cups of stock. 1-1/2 quarts of chopped greens .. salt/pepper to taste. 1/2 cup of diced herbs such a dill, thyme, common oregano (mild), marjoram), 1 cup of cooked brown rice ... splash of fresh lemon juice .. a piece of peel for the pot .. 2 cloves of garlic.
Soup for breakfast ... now we're talking!
What's your favorite non modern-traditional breakfast food?
Foodcyclist.com ( cooking with chicken liver, heads and feet and the many health benefits) .. oh, my!
Getting A Real Education ~ Rural Revolution
16 Things That affect Your Gut Bacteria/Marks Daily Apple