need exact exact chicken soup recipe

Log in / Sign Up

List of Forums + New Post Recipe Box Usergroups Following My Posts Bookmarks

Private Messages Advanced Search Rules New User Guide FAQ Advertise Contact Us

Forum -> Recipe Collection -> Soup

Need exact exact chicken soup recipe

View latest: 24h 48h 72h

ruchelbuckle

Tue, Nov 25 2014, 10:36 pm

Uch, not sure what's going on, but my soup hasn't turned out very well the past few months. It has no flavor-I put in lots of veggies and let it cook a long time.
Can anyone share with me a fairly accurate, if not exact, chicken soup recipe?
I don't have access to prechecked dill or parsley (not the frozen cubes either)
I also don't usualy have access to chicken bones. I can usually get wings, bottoms, or a whole chicken.

UQT

Tue, Nov 25 2014, 10:46 pm

1 parsnip, turnip, squash, sweet potato, red onion, tomato
bag of carrots and 2 regular onions.
celery cut up.
chicken stock (I find gizzards give it a good flavor along with chicken scraps, but whatever you have is fine.)
2 Tablespoons of salt.
dash of pepper
6 frozen cubes of garlic.

Use cold water, bring to a boil. Simmer on low for 6--8 hours. I strain the soup using paper towels because like it super-clean. I use a pretty big pot for this. Sorry, doesn't have size on it.

toberella

Tue, Nov 25 2014, 10:55 pm

3 large carrots
3 large parsnips
1/2 small parsley root
1 kohlrabi
3 stalks celery
2 medium onions
1 large tomato
1 turnip
4-5 lbs. chicken wings
3 small turkey wings
15-16 cups water
1/2 tsp. black pepper
2 tbs. salt
place a little bit of fresh dill (if you can find any checked, or if you check by yourself) on top.

bring to boil, simmer for 2.5 hours.

I also use paper towels to strain.

ruchelbuckle

Wed, Nov 26 2014, 7:15 am

How do you use paper towels to strain? Ty!

Heyaaa

Wed, Nov 26 2014, 7:54 am

1 large sweet potato
3 large carrots
1 large celery root
2 parsnips
2 medium onions
1 leek
1 head of garlic (crushed)
1 big handful of fresh cilantro
1 big handful of fresh parsley
1/2 a chicken (meaning one full side of the chicken. 1 chicken breast on the bone, 1 leg 1 wing, etc)
1/4 c garlic salt (Lawry's brand)
2 tsp white pepper

bring to a boil and lower heat to simmer for 4-5 hours.

Iymnok

Wed, Nov 26 2014, 7:59 am

↙️1/4-1/2 of a chicken
2-3 carrots
1-5 onions depending on size
Celery
1T salt

Bring the chicken to a boil, drain it and rinse it off. Put it in a stock pot with everything else. Bring to a boil then simmer for a few hours.

Maybe you forgot the sale or didn't put enough in.

ruchelbuckle

Wed, Nov 26 2014, 8:14 am

UQT wrote:

1 parsnip, turnip, squash,

What kind of squash do you use? Summer, like zucchini or a hard winter one, Like butternut or acorn?

Pineapple

Wed, Nov 26 2014, 8:23 am

ruchelbuckle wrote:

What kind of squash do you use? Summer, like zucchini or a hard winter one, Like butternut or acorn?

I would assume zucchini

Hashem_Yaazor

Wed, Nov 26 2014, 9:17 am

Using turkey which is very likely available now will definitely add flavor to your soup over stam chicken (turkey wings are good, or necks).

You can use dried parsley and dill, even if they don't give the same oomph, it will still add something.

That's all I can offer since I don't use exact recipes Smile

sky

Wed, Nov 26 2014, 9:36 am

6 - 8 qt pot

3 carrots peeled and sliced
2 stalks celery (optional)
1 turnip, peeled and sliced
1 parsnip, peeled and sliced
1 small onion, peeled and cut in half (optional, but I always think it gives a better flavor)
1 small zucchini, peeled and sliced
1 small sweet potato peeled and sliced
2 -3 cloves of peeled garlic, pierced on toothpick so it can be easily removed before serving. (optional, I only use occasionally)
1 Tbsp salt
1 Quarter chicken (thigh and drumstick), skin removed
cover with water

Put on high flame Friday morning.
When it comes to a boil lower flame to low and cook all day until before candle lighting. I simmer mine a minimum of 7 hours. Before lighting raise flame to bring to a boil. Turn off flame. Wrap in towels until ready to serve.

Notes:
6 qt pot - the above is perfect tasting, but is very full of veggies and not as much soup
8 qt pot - may need an additional 1 tsp of salt
10 qt pot - add an additional 2 tsp of salt and another piece of chicken.

If you let it boil to long at the start or end it gets a cloudy color.
Removing the skin means there is less fat in the soup. I don't skim, strain, or filter it before serving.

Barbara

Wed, Nov 26 2014, 9:56 am

ruchelbuckle wrote:

I always use chicken wings. If you have a pressure cooker, use Alton Brown's recipe -- wings, carrots, celery, onion, salt, pepper, water; that's it:

http://www.foodnetwork.com/rec......html

I use less salt and add garlic, but otherwise, that's pretty much it. Its easy and flavorful.

I used pretty much the same recipe before I got a pressure cooker, but simmered it for several hours.

ETA -- Pereg also makes a soup green mix http://www.pereg-spices.com/So.....e/81/ that is basically some dried greens, if you want to try that.

ruchelbuckle

Thu, Dec 04 2014, 7:21 pm

Thanks everyone. I used sky's recipe last week and it was great. I have enough for this week, too.

Next week, I will try a different recipe! Thanks again!

Page 1 of 1