Too Long

I started this blog page several years ago when I published my first recipe book.  However, I stopped blogging because I was engaged in another productive matter - starting and finishing both my Masters in Business Management and Leadership, and Doctor of Behavioral Health (DBH) concentrating in Management. Perhaps, someday I will share the specialty of the DBH since the masters speaks for itself, but for now, I want to focus on my one of my favorite hobbies, which was also therapeutic for me during my study - cooking.  

Since, I am fully employed in a leadership position, during my studies, I mainly focused on my studies on weekends. This could be up to 36 hours. But, on Sundays, I would find time to meal prep. Not only was I able to prepare my lunch and dinner for the rest of the week, but it would take me back to center. I was never too tired and it helped me unwind. 

Recently, I had a surgery so I went into full preparation mode including meal prep. Today, I will share one of the recipes with you Chicken-Pumpkin Soup.

Recipe

3 lbs. Drumsticks

2 lbs. Mexican Calabaza (pumpkin)

2 1/2 lbs. Yellow-Yam (Name yam)

1 Chayote (cho-cho)

1 box bone broth (Optional)

1/2 lb. Carrots

3 Stalks Scallion

1 Tablespoon Dried thyme 

1 Onion (optional - added to limit infection prevention)

2 Garlic Heads (Optional - added to limit infection)

1 Pack Grace Jamaican Chicken Noodle

1 Pack Grace Jamaican Pumpkin Soup Flavor Noodle.

1 Tablespoon Olive Oil

Instructions

Skin drumsticks and wash thoroughly. Ensure they are dry. In a large pot, sauté onion and garlic in one tablespoon of  olive oil for two to three minutes. Add drumstick and stir until brown (This add additional flavor). Add bone broth slowly and bring to boil for about 20 minutes on medium heat. Stir occasionally.

Peel yellow-yam and cut in small pieces within that twenty minutes. Add yellow-yam, and water to three quarter of the pot and continue to boil for 30 minutes. Within that 30 minutes, dice half of the pumpkin, cho-cho, and carrots and then add to pot. Add more water if necessary. Stir occasionally.  Cut up the other half of pumpkin in larger pieces if it is your desire to eat a whole piece. Add pumpkin, scallion, and dried thyme to pot. Cook for an additional ten minutes then add noodles constantly stirring until noodles are cooked. I intentionally didn't add salt since the noodles are already full of sodium but you can add to your desired taste.