Do you put chicken soup mix in your chicken soup?

Posted: Mon, Dec 24 2007, 6:25 pm Post subject:

When I make chicken soup I use hawayaj (Yemenite soup spices), no soup mix. The soup comes out delicious, even my Ashkenazi-est guests have enjoyed it!
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If you can't change the way the wind is blowing - redirect the sails...

they are made to cook with?
are they reusale? and if so, how do ic lean them?

Moderator Joined: Dec 26 2005 Age: 33 Posts: 11430

Yes, they're made to cook with. I don't think you should reuse them.

Platinum Member Joined: Mar 07 2007 Posts: 10429

I just noticed that Osem now makes chicken soup mix that is MSG free, so I threw out the old one and bought the new product. I add it like I would add salt. The problem with adding salt is that I don't know how much to add...with the soup mix, I can tell by the 'color' when enough is enough. If I added sauteed onions, parsnip roots, parsley roots, lots of carrots, and let the chicken soup simmer for a l-o-n-g time (the evaporation is called 'reducing' the stock) ...and if I knew how much salt and pepper to add by tasting it (but I don't want to become fleishig) then I wouldn't be dependent on Osem's chicken soup mix.

Silver Member Joined: Jul 26 2006 Posts: 576

you can order wrap n boil bags at www.koshervitamins.com
http://www.koshervitamins.com/.....em_ID=2490

I put add parsley, for the last half hour to my soup...gives it great flavor
I also use black pepper balls, so the soup remains clear and tasty!

When I roast chicken, I make sure there's plenty of gravy so that I can freeze some of it. When I make chicken soup I add this gravy to the classic veggies ingredients plus wings and it is so nice and rich....

I used to put in soup mix, then discovered how much yummier it is w/o.
I put in a pack of wings or turkey necks, add a few whole zuchinis, whole carrots, whole onions. salt, pepper corriander, and sometimes hawaj. Then strain it.
Then I make matza balls on the side and put them in.
Those of you that put white meat in the soup- how do you do it that it doesnt get hard and rubbery? I've discovered that when I cook white meat in the soup it gets soo unappetizing that I end up throwing out the soup and meat.
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Moderator Joined: Dec 26 2005 Age: 33 Posts: 11430

Posted: Wed, Dec 26 2007, 12:08 pm Post subject:

I'll definitely look out for the Pesach or MSG free one.

JewishMother - we don't buy processed kosher lepesach foods. I have to throw a million chickens & lots of salt & onions & carrots into the soup for good taste.