Chicken soup

Platinum Member Joined: Sep 11 2004 Posts: 19241

Yup, that's it. Smile

Posted: Wed, May 02 2007, 2:35 pm Post subject: re: Your Chicken soup

The funny thing about chicken soup is that you can go to someone's house, eat their soup, love it, ask for the exact recipe, which turns out to be 99% like your recipe, but you tweak your soup anyways to be exactly like their recipe, and it'll still won't come out tasting the same as theirs does .

Or, even if there are things added in that you never add, if YOU make it, it'll come out exactly the same as every week Laughing

Posted: Mon, Dec 03 2007, 9:42 pm Post subject: re: chicken soup

What's the big deal about clear soup? I like my soup brown and full of flavor. My MIL makes this clear soup with those tiny little egg noodles and its so blah. BTW if you like it clear, its all about the straining. Strain it twice with a fine strainer and you'll get it clear. Also, refrigerating it over night and skimming while it's cold makes it clearer because all the scum rises to the top.

Gold Member Joined: Nov 02 2006 Posts: 1624

Executive Member Joined: Feb 10 2005 Posts: 296

I use a mix of beef bones and chicken bones..
fill a pot 1/2 way with water,add the bones and boil till the scum accumulates,then I skim it off and add carrots,celery,zucchini,sweet potatoes,garlic,dill(I find very important),parsnips,turnip,onion..basically any vegetable.and I add pepper corns..then I let it come back to a boil and then reduce the heat to low and let it simmer partically covered for a good 3-4 hrs..its always delicious.I let it cool and separate the bones and veggies...and strain the soup through a strainer in batches.
I usea bunch of vegetables to make a veg soup by pureeing them with some of the soup.I only add salt a the very end after its in my containers.
good luck!