whats ur secret to AWESOME chicken soup?

↑ chilled ↓

Thu, Aug 20 2009, 9:56 pm

[quote="queen"]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.quote]

That's an easy way out!!! But, hey, if it works for you, and it makes things easier, than kol hakavod.

mimsy7420

Thu, Aug 20 2009, 10:32 pm

Question:
What's the difference between boiling the water with chicken and no veggies and then skimming the fat and then adding the veggies (or throwing out the water and refilling then adding the veggies and reboiling)
vs
Boiling everything together and then skimming the fat the next day after it cools in the fridge...

I've seen it done both ways, I do the second one.

farfromhome

Thu, Aug 20 2009, 10:40 pm

I make my soup in a pressure cooker - in an hour and a half, you have soup that tastes like its been cooking all night! before that I used to boil it for about two hours and leave it on a lower setting on the stove all night....

Lady Godiva

Thu, Aug 20 2009, 10:43 pm

I don't make chicken soup for Shabbat, but I do sometimes in the winter, for dinners.
I put chicken with the skin on for the best flavor, and I add salt, onions, garlic and black pepper.

lady chan

Thu, Aug 20 2009, 11:38 pm

Dark meat chicken - thighs or pulkes. If you really want a geshmahka flavor, keep the skin on. Also, carrots, celery, onions, parsnips, sweet potato, zucchini, and rutabega. The rutabega gives it an extremely rich flavor.

wwmom

Fri, Aug 21 2009, 12:02 am

Everyone always comliments my soup. I think the secret is turnip & parsnip. The other ingredients I put in are: carrots, celery, onion and a few chicken bottoms and salt. that's it. I cook it for about 3-4 hrs. heavenly!

Strudel ↓

Fri, Aug 21 2009, 12:06 am

Ladies, all these great soup ideas are making me hungry!

I have a question though- How do you get all the bones, skin, and other stuff you don't want to serve out of the soup?
I use a cheese cloth to put the chicken in, plus I cool in the fridge and skim off fat, but still get icky floaty thinks. I want tasty CLEAR soup.
Anyone know the secret?

↑ Mommish

Fri, Aug 21 2009, 1:10 am

Strudel wrote:

Pour it through a strainer, reserving the chicken and veggies,then add the chicken etc to each portion right before serving.

↑ PinkFridge ↓

Fri, Aug 21 2009, 9:27 am

Strudel wrote:

After my soup cooled enough, I poured it in a colander. Don't bother with this all the time. You can also try that old undershirt trick mentioned before or cheesecloth though I haven't.

↑ PinkFridge ↓

Fri, Aug 21 2009, 9:40 am

To you overnight cookers: how big a pot do you use? How can you be sure it won't burn out? Is it safe to leave the stove on as low as you probably do overnight without anyone awake to check on it occasionally?

lizard8

Fri, Aug 21 2009, 9:55 am

The secret to clear soup: Cook on Thurs and put in fridge, then on Friday all the fat will rise to the top. Its much easier to skim that way.

The key to my delicious soup: I use lots of spices (salt, pepper, garlic, sometimes oregano, and RED PEPPER FLAKES) The shake of red pepper give the soup an amazing taste. I like to use tons of veggies because it makes it very flavorful. I also cook my soup for hours. Whenever I have guests, I always make extra because they all go for doubles!

Good luck!

ilovestrollers ↓

Fri, Aug 21 2009, 9:59 am

my mother started adding meat to it (flanken) and it is amzaing. I bought a cheaper type of meat and added it and it was still great. I also add tons of vegetables and black peper and salt. Yum.

Hashem_Yaazor ↓

Fri, Aug 21 2009, 10:00 am

mimsy7420 wrote:

The veggies don't get as waterlogged that way.

Mirabelle

Fri, Aug 21 2009, 10:06 am

I do the overnight or very long cooking as well.

I also agree that parsnips give a very special flavor!

My mother strains her soup, so I do that as well, but my DH would rather have all the stuff in it...even though its all been cooked to death.

YALT ↓

Fri, Aug 21 2009, 10:13 am

boil water w/ veges & then put in chicken.

I use chicken bones together with chicken necks.

I let it simmer for about 2 hours on Thursday then put in fridge overnite. In morning I skim off fat from top & then let it simmer on stove as long as possible.

I use kosher salt rather than the regular. tastes better in the soup.

The veges I put in are: carrots, parsnip, celery, zucchini, onion, dill, parsley, garlic.

↑ YALT

Fri, Aug 21 2009, 10:13 am

My cousin puts the zucchini in right before shabbos so that it doesn't mush.

blueyes ↓

Fri, Aug 21 2009, 10:56 am

I also make my soup Friday morning and let it simmer for hours and hours (it makes my house smell so yummy)
I llike putting in pieces of chicken breast and if I have dark chicken I put a few pieces of tht in also. I always take of the skin.
I add in 2 onions, lots of carrots, parsnip, turnip, leek, zuccini, sweet potato, celery, some parsely, salt and occasionaly I'll add some rutebaga. Yuuum, I luv chicken soup.
Anyway, once the soup has boiled for hours and hours, I add my kneidels and cook them in the pot of soup (instead of boiling them in a plain pot of water). I find that adds extra flavor to.

Pickle Lady

Fri, Aug 21 2009, 10:57 am

Be Modest! wrote:

Butternut gives the soup a golden color and delicious taste.

I also agree. I think it makes the yummiest soup with butternut. Also parsnip.

↑ chilled

Fri, Aug 21 2009, 10:58 am

Strudel wrote:

They sell the those net bags that you put all the chicken, bones, veggies....EVERYTHING! Then you just remove the bags!