what do you put in your CHICKEN SOUP

florida1

Tue, Dec 27 2005, 7:48 am

what kind of spices do you put in?
what vegies?

my chicken soup sometimes taste really bland .

supermom

Tue, Dec 27 2005, 8:27 am

fresh parsley, salt I put a lot, pepper, alot of fresh garlic I use a whole head, cosbara not sure what that is in english sooy, and of course chicken with some ground chicken made into small balls

as for veg. carrots, onions, potatoes, sweet pot., leeks, celery, mushrooms, at the end of cooking I throw in been sprouts, tomatoes, and cabbage enjoy

it is good to first suate the onions chicken and garlic first since it brings out the flavor

mali

Tue, Dec 27 2005, 8:49 am

Supermom, your soup sounds very interesting. Definitely, not a typical chicken soup. Cusbara is coriander, I think.
I put a lot of chicken, carrots, zucchini, celery and parsley - roots and leaves, onion (not sauteed), sweet potato and/or butternut squash, kohlrabi, water and salt.
That's the traditional chicken soup. When I heat it for Shabbos, I first remove the vegies to a separate dish, so that they shouldn't come apart in the soup.

Ruby

Tue, Dec 27 2005, 9:00 am

I use carrots, zuccinis, parsnips, turnips and onions. I put chicken in like a couple of pieces but I like bones or neck better because they give the soup a better taste. I season it with salt but you have to make sure that there is enough. Another trick is to cook it on low for a really long time. It comes out really good.

TzenaRena

Tue, Dec 27 2005, 9:43 am

carrots, a whole bag. or three large loose carrots, two potatoes, Onion, sliced in half, cilantro, dill or parsley (from half to entire little package of Alei Katif herbs) sometimes parsnips. three peices of chicken for eight quart pot, or four chicken backs with shnitzel cut out for other use. add chicken neck, lots of salt, at least a palmful (never measure in spoons sorry)sweet potato and zuchinni are optional, they add flavor. sometimes I add pepper, but if using cilantro don't need to.

Serve with lukshen - fine noodles cooked with: salt, oil to taste. [Keep the noodles on the blech so it stays hot and you can add to the soup portions without problems.]

momomom

Tue, Dec 27 2005, 11:38 am

How can you possibly forget fresh dill? It gives the best taste in the world! LOts of bones and all sorts of veggies, whole onions, carrots, zucchini, sw. potato, celery. Let cook for a looong time...
Delicious!

adorable

Tue, Dec 27 2005, 2:11 pm

parsnip definitely adds a wonderful as well as rutabagas!
yum!!!!
celery
carrots
onions
parsnips
rutabaga
salt and pepper to flavor

thats it, the longer you cook it the better it is, I think

DefyGravity

Tue, Dec 27 2005, 2:18 pm

I love my chicken soup, it always tastes great.

I put in:
chicken consoumme
onions
carrots
sweet potato
turnip
parsnip
zuchinni
matzah balls

dill
paprika
white pepper
italian spices

I let it cook all day, and keep it on the blech all shabbos. It's always so delicious the second day.

deedee

Tue, Dec 27 2005, 2:38 pm

I cook mine on thur nite. it taste better - all the spices have a chance to "soak" in. I also add a second salting when I heat it up on friday.
my special soup treat is chicken gizzard or pupick (sp?)-delish

mother48

Tue, Dec 27 2005, 3:05 pm

the key is in the low, slow cooking, and use real chicken, lots of it. bones are not enought.

skinned chicken(so not fattty)
whole onion
cloves garlic
carrots
zuchini
parsnip
carrots
sweet potato
fresh mushrooms(just read how healthy they are)

salt and pepper
s/t add fresh dill at end.

happymom

Tue, Dec 27 2005, 3:23 pm

Quote:

skinned chicken(so not fattty)
whole onion
clove garlic
carrots
zuchini
parsnip
carrots
sweet potato

I do the same but I also put almost a whole container of fresh dill and its really delicious! and celery,
parsley flakes
salt
pepper

mother48

Tue, Dec 27 2005, 3:50 pm

how do you properly clean dill? I only buy the kosher pkgs that come from Israel.
any ideas?

red sea

Tue, Dec 27 2005, 4:00 pm

chicken cutlets - (no fat, then I use the cutlets for chicken salad)
onion
garlic
carrot
celery
yam
zuchinni
salt
pepper
parsley
dill

uandme

Tue, Dec 27 2005, 6:34 pm

I use dill and parsley in a garnet bag (like a tea bag; made by BODEK, lets flavor seep through but not bugs).

sweet potato
carrots
sometimes celery
parsnip

fresh onion and garlic sauteed at bottom first w/drop of olive oil (makes it really yuM!)

I only use 'drummets' these are tiny drumsticks. barely any chicken but tastes very chicken-y. but I take out the chicken. we don't like the chix pieces in the soup when eating it.

this soup is a hit bH

MMEC123

Tue, Dec 27 2005, 9:19 pm

skinned chicken
loads of carrots
3-4 squash
2 zuchinni
1 onion
2-3 parsnips
4-6 cloves garlic
dill
salt
pepper

My soup tastes better the longer I cook it. I usually simmer it at least 4-5 hours, sometimes over night. Really brings out the flavor.

Newlywed

Wed, Dec 28 2005, 11:23 am

Skinned Chicken
Carrots
Zuchinni
parsnip
Fresh Parsley
Fresh Dill
Whole Onion
Sweet Potato
Lots of Salt!

I usualy serve with Matzah Balls.

I cook my soup on a low fire all day. the longer the better!

Many times, I make one huge pot of soup and freeze it in containers - & defrost one a week. Chicken soup tastes great from the freezer. When I defrost it, I put it on a low fire all day. Yummy!

ESTHER G

Wed, Dec 28 2005, 12:24 pm

best and easy recipy is

carrot
zuccini
onion
(sweet potatoe, optional)
(celery, optional)
parsnip
fresh dill
turkey necks
salt
pepper

it comes out delicious

and cook it uncovered on a low flame for a good 2 hours

DefyGravity

Wed, Dec 28 2005, 12:27 pm

Ummm. . . has anybody else noticed that we're all basically posting the same recipe over and over and over again?

Chicken Soup:
Same basic spices (dill, etc.)

Same basic veggies

A few different ways of adding chicken flavoring:
Whole chicken
pupicks
necks
consoumme

lucky

Wed, Dec 28 2005, 1:59 pm

If you use lots of chicken, boil it separately first, since our chicken is salted when made kosher, boiling it brings out the salt so u don't have to add too much.