Chicken Rice Soup
2 quarts chicken stock (organic or all natural; homemade would be great)
1 cup rice, preferably soaked for 7 hours (makes it easier to digest)
1 cup finely diced, cooked chicken meat (breast, tenders, liver or heart)
1 1/2 cups finely diced veggies (I used frozen organic mixed vegetables)
sea salt
Bring stock and rice to boil and skim off any foam on top. Reduce heat and cook, covered, about 45 minutes until rice is tender. Add the veggies and meat, season to taste and cook 10-20 more minutes or until veggies are as done as you like.
Serve with crusty bread and salad.
Enjoy!
Hello Gena, I love this website, I agree with so much of the information you have provided for us to read all in one place that is convenient for those of us who don't have a lot of time to allot for researching good health especially in relation with a Biblical background. I wanted to ask your advice and instruction on soaking rice for 7 hours, this is something I have not yet heard of and would love to hear how it is done, I am sure it is as simple as it sounds just want to double check. Thanks Jen
ReplyDeleteHi Jennifer!
ReplyDeleteSorry it's taken me a few days to respond...just now realized you'd left a comment. Let me first respond by saying I'm thrilled you find my blog helpful and informative - now if only the entire US would read it! :) Anyway, to answer your question: All grains contain phytic acid in the outer layer of bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron, and zink in the intesntinal tract and block their absorption. Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid. Soaking in warm water also neutralized enzyme inhibitors, present in all seeds, and encourages the production of numerous beneficial enzymes. The proteins in grains, especially gluten, are very difficult to digest. During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down and are more easily absorbed. Grains usually fall into two categories: Those containing gluten like oats, rye, barley, and especially wheat should be soaked or fermented before eating. Whole rice and whole millet contain lower amounts of phytates, so you don't absolutely have to soak them. But I would recommend cooking them for at least 2 hours in a "high-mineral gelatinous broth." (good, homemade chicken broth, with plenty of bones used in the making) This will neutralize some of the phytates they contain and provide additional minerals...the gelatin in the broth will help with digestion.
I hope this information is helpful. Feel free to keep in touch with me on my Facebook page - I don't always check my blog comments as often as I'd like and I don't want to miss any correspondence.
Thank you and blessings!