Whats ur secret to AWESOME chicken soup?

Silver Member Joined: Jan 13 2009 Age: 27 Posts: 894

I've been married for 2 years but I still havent gotten my chicken soup to the "level" I want it to be at.
It sounds really funny but I'm sort of obsessed with having the perfect Friday night chicken soup.

So if anyone out there makes a REALLY good chicken soup - can you give me the secret?

THANKS! Smile

Diamond Member Joined: Apr 27 2006 Age: 30 Posts: 2537

HERBS! I find that it tasteds bland without my parsely and dill. I also put in the herbs right before shabbos, so the taste is stronger, as opposed to putting it in at the begining of cooking.
also I sometimes put 1/2 green pepper, that also adds great taste.

Senior Member Joined: Feb 07 2007 Posts: 230

I put in a red pepper, and a few whole cloves of garlic (in a bag which I throw out.)

Senior Member Joined: Jul 19 2007 Posts: 204

keep it on a low flame the entire friday (or as long as you are home) and keep adding water when it needs it.

Active Poster Joined: Sep 15 2004 Posts: 88

use chicken, not chicken bones. chicken breast gives the best taste, as it has the most meat.
turkey is great ( I like turkey necks in particular) in addition to the chicken.
I skin my chickens after the water boils up, so that I get the taste without the heavy grease

after that, lots of veggies. carrots, leek, onion, zuchinni, tomatoes, sweet potato, I also used to use dill and broccoli.

bon appetit!

Gold Member Joined: Mar 23 2007 Posts: 1877 Location: NY

I had the most amazing chicken soup two weeks ago - ironically, the secret ingredient was meat bones, added to the usual chicken bones/parts. It added such richnesss, it was truly amazing.
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Gold Member Joined: Mar 12 2006 Posts: 1313

keep on cooking it but you have to get it on that perfect flame so it does not cook out YUM

Diamond Member Joined: Dec 30 2004 Posts: 3194

turkey Necks and Wings (along with lots of chicken wings, cut up chicken, and bones) and Celery knob

I think the most important thing is to put enough chicken, whether its bones, white meat, dark meat, whatever. If you have 2 pieces of chicken in a big soup pot your soup will not have a lot of chickeny flavor.

Platinum Member Joined: Mar 12 2009 Posts: 13203

Lots of good suggestions - fill it (bones are ok, IMO), herbs (dill especially, dill seeds are good) and parsnip, among other good veg. like onions and carrots. I LOVE parsnip.

Bring to boil and let simmer for a good few hours, like 3 -4. Put a lid on, loosely so it won't bubble over, but the lid will help you not lose so much water, obviating the need to add water as you go.

Make the soup a day before. Refrigerate overnight, skim fat.

Executive Member Joined: Nov 02 2008 Posts: 455

marrow bones!!!

I put a whole chicken in (quartered). If I have extra necks I throw that in too. I buy the HUGE carrots- they are so sweet and add a delicious flavor. And don't forget the parsnip- I put in two. also adds a very pungent flavor. I put in fresh dill and parsley- after the soup comes to a boil. (I also add celery (4), onion (1 large cut in half), crush 7 garlics). If you add a leek, omg, it adds such a delicious flavor. I don't add leek normally- only rosh hashana, because they are a pain to check.

Executive Member Joined: Apr 29 2008 Posts: 324

I cook it overnight (Thursday night) on a very low flame.

Gold Member Joined: May 19 2006 Posts: 1682

a whole package or chicken bones. the bones gives off a gelatiny yumminess that makes chicken soup sooo good. when my soup is cold it actually has the consistency more of jello. this is what I look for in good soup.

oh, also lots of garlic. but dh and I are garlic freaks

Posted: Thu, Aug 20 2009, 9:37 pm Post subject:

bones, bones and more bones - I usually put marrow bones, 1-2 chicken carcasses, and a whole chicken (which then gets shredded and frozen for other meals, so no waste).

I am also a big fan of the all day (or twice cooked soup) - when I have the time, I will cook just the bones (and meat) in water for min. 5 hours. then chill, usu. overnight, remove fat layer, place back on the flame with veg. and dill and simmer min. 6-8 hours.

super YUM!

Silver Member Joined: Aug 14 2007 Posts: 877

Don't mean to brag, but I'm always complimented on my chicken soup. I also put in an entire chicken (quartered or in eighths) and simmer it from the time I make it (@ 11:00 a.m. until shabbos) but I think my secret ingredient is the 1 tsp of poultry seasoning (it's a spice mixture sold in 1 bottle - McCormick's gourmet collection makes the best) I put in.

Gold Member Joined: Jul 26 2009 Posts: 1009

Butternut gives the soup a golden color and delicious taste.

If you want the soup to look really clear and golden, strain in through an old undershirt.

Here's a tip that not too many are aware of: Put a half a cup of vinigar into the pot with water and bones. Viniger loosens and softens the bones and allows for all the marrow and healthy nutrients to come out into your soup, giving you a delicious soup.

As for the actual ingredients, these ingredients make a delicious chicken soup:
Chicken bones
turkey bones
parsnip
parsley root
celery
onion
garlic
carrot
sweet potato
zuchinni
Butternut squash

If you have a large pot, put it all together with salt and viniger and cook, cook, cook for many hours or overnight. Or you can cook the bones first for many hours, then remove them and cook the veggies.
After straining, put fresh parsley and fresh dill, and bring to a boil for 20 minutes or so. Then remove the greens. leaving it in tends to make the soup a bit bitter.

for an 8 quart pot I add two square (chicken flavored) soup cubes. It adds a tremendous flavor and brought my soup up to the level I wanted.

(After soup initially boils, I lower flame to as low as stove allows and boil for 4-5 hours. Check after a few hours in case additional water needs to be added)

I use turkey necks, celery, carrots, parsley (if I have bodek), and frozen garlic cubes. LOTS of salt, shake or two of pepper.

Giblet and Chicken carcases, giblet (dunno how you call it in the US, glizzard?) adds delicious flavour. Just make sure to check inside and wash well.

I also put courgettes (keep them whole or cut 1/2 so they wont go mushy), parsnips, carrots, celery stalks and onions. I like all night cooking on Wed night, let the soup cool then skim off fat the next day.