Eat Naked Segment......Chicken Broth

I haven't had an "Eat Naked" segment for a while but this is one that should be called to attention. I was making soup tonight, after all, it is a chilly 80 degrees here now so it is time! Can't wait. I made some delicious White Bean Chili soup, vegetarian style with Northern beans, potatoes and Quinoa and thought about what effort we go into making a good, healthy soup for our families. We chop up fresh veggies, cut up potatoes, add beans, delicious ,healthy spices and then the blunder occurs: the broth. How many of us are putting poisons unknowingly into our soup in which the very intent was to provide nutrition and satisfaction? Do you know what is in your broth?

Maybe you are already a step ahead of the norm but just in case you haven't checked into the ingredients on the broth canisters, let's take a look see:

Exhibit 1: Knorr Chicken Bouillon

Ingredients: Salt, sugar, corn starch, monosodium glutamate (MSG), Beef fat, hydrolyzed corn protein, dried chicken meat, maltodextrin, autolyzed yeast extract, chicken fat, silicon dioxide, dehydrated parsely, disodium inosinate, citric acid, onion powder, natural flavor, colors yellow 5 , annato, yellow 6.

Exhibit 2: Pacific Naturals Free Range Chicken Broth

Ingredients: Organic Chicken Broth, Organic Chicken Flavor, Natural Chicken Flavor, Organic Evaporated Cane Juice, Organic Onion Powder, Turmeric, Organic Flavor.

Do you see what I mean? Fresh veggies, healthy spices and a container or msg OR fresh veggies, healthy spices and organic chicken broth. You decide. We went with the real deal. It was delicious. You can get a pack of the "real deal" at Costco. It has a good shelf life. It isn't too costly but the cost of not using it is high. Either make it yourself or try this variety out. Out with the MSG brand. BLuckkk!

Want to try my soup? Here ya go.

Creamy White Chili

1 medium onion, chopped

3-4 red potatoes, peels on, cut into small cubes

3/4 C. chopped celery

2 cloves garlic

2 T. olive oil

2 15 oz cans great northern beans, rinsed and drained

appx. 28 oz chicken broth or as much as needed

2 4 oz cans diced green chiles

1 t. salt or more as desired

1/4 to 1/2 cup White Quinoa

1/4 t. cumin

1/2 t. pepper

1/8 t. cayenne pepper

1 C. sour cream

1/2 C. whipping cream

In a large sauce pan, saute chicken, potatoes, celery, onion and garlic for a couple minutes. Add broth, beans, chiles, quinoa and seasonings. Bring to a boil and then reduce to low and simmer uncovered for 30 minutes or until potatoes are tender.Remove from heat and stir in sour cream and whipping cream. Add more salt as needed and thicken with ultra gel.

***I did mine in my pressure cooker to reduce time. After I sauteed the veggies, I added the broth and quinoa and pressure cooked on second ring for about 1 minute. Used quick release and added the beans, chiles and seasonings. I simmered until potatoes were just right and then added the cream and sour cream.

ps, I have no idea why my font is messed up. Sorry.