Lets talk about chicken soup!

Hello2u2 ↓

Tue, Oct 08 2024, 9:03 pm

Give us some insight on your chicken soup!
What exotic ingredients do you put in? How big of a pot do you make?
do you freeze? what type of containers?

Last edited by Hello2u2 on Tue, Oct 08 2024, 9:16 pm; edited 1 time in total

UQT

Tue, Oct 08 2024, 9:06 pm

I do huge! Oversized. This way I only have to make soup every month or so.
I put in lots of garlic cubes - around 12. Tons of veggies - squash, sweet potato, red onion, onion, parsnip, turnip, carrots, fresh dill.
Spiced with salt and pepper.
Loads of chicken scraps and gizzards.
Cook for around 8-10 hours

↑ Hello2u2

Tue, Oct 08 2024, 9:16 pm

ha ha!
I bought a 16 qt pot for my small family size so that I dont have to make more often than once in 2 months!
mine is cooking now! still need to divide it...

Fox

Yesterday at 9:24 pm

I make it in gallon batches (usually in a pressure cooker) and can 4 quart jars at a time.

Unlike every normal family in the world, DH doesn't want "stuff" in the soup -- just the broth. So my literal ingredients are chicken bones, onions, and salt.

I used to be embarrassed about this when we'd have guests, but then I learned that Victorians had a "broth course" as part of formal meals. Though presumably without knaidlach or kreplach.

So now I just announce it as the "broth course" as a way to manage expectations!

doodlesmom

Yesterday at 9:58 pm

To be honest, for me- we eat chicken soup Friday night and sometimes leftover another day- it is so not worth it to use frozen soup. You miss out on the vegetables, which my family likes, and the straining and putting into containers is too complicated. Fresh soup doesn’t need straining.
I make a fresh one with bottoms, carrots, parsnips, squash, sweet potato, beet( amazing golden color!) celery spiced only with salt.
Approximately 12 qt.
If there is leftover I’ll use it as the liquid in my next veg soup.

momsss

Yesterday at 10:43 pm

I freeze alot of chicken soup but find myself making almost every week.
Nothing like fresh chicken soup!
Bonus the kids love the chicken and veggies from it and its a full meal for them
I put a lot of root vegtables and put it on a very slow long cook

giftedmom

Yesterday at 10:49 pm

Only fresh! As the years go by I freeze less and less and make more fresh on YT. No exotic veggies my family complains. Sometimes a sweet potato and some fresh dill if I’m feeling adventurous.

ps1

Yesterday at 10:57 pm

Best extra ingredients which give the soup amazing flavor:
A few chunks fresh ginger root (peeled)
Fresh cilantro
I’m also a fan of fresh dill and leek, which give more subtle flavors

applesbananas

Yesterday at 11:00 pm

I looooovvvve chicken soup

8 qt pot
1 beef tomato
1 parsnip
1 onion
All in a net
Chicken bones in a net
Salt
Cook 6-8 hours.
When it has delicious flavor throw out both net bags and add
Matzah balls
Squash
Carrots
Eat for dinner every single night of the week.
Heaven 🍜

GettingThere

Yesterday at 11:20 pm

I use chicken (lots!)
Onions
Leeks
Carrots
Turnip
Rutabaga
Salt
I cook for around 3 hours, I don’t like the super rich overcooked taste!
We eat it Sunday again and even Monday
Sometimes I shred the chicken and make a tortilla/Mexican soup with the leftovers
I don’t freeze because the veggies become mush.

njmom3

Today at 12:10 am

risgla wrote:

I add paprika for an orangy color

Me too!

I use lots of chicken bones, chicken wings
Onion, carrots, squash, celery root, parsnip
Salt and a drop of paprika for color

And I freeze! (Freezer is my best friend as a working mom) I put up a 16 qt pot every two months or so

sweet

Today at 5:31 am

I dont freeze chicken soup, its literally the easiest shobbas food to cook.
I throw everything in a pot and cook low and slow. And bh as my family grew, I have people that eat fresh soup thurs night- sunday night.
Even my 1 year old..

rowo

Today at 6:42 am

I also usually do a big pot every month or so. Sometimes I get in the mood of making a smaller soup every week. But I do love the convenience of having containers of soup in the freezer - especially during busy times like tishrei.
Lots of chicken bones, onion, let that cook for a few hours and then add the vegetables and cook for a few more hours.
I don’t always do the same, but the basics are onion, garlic, carrot, zucchini, celery.
Sometimes I add parsnip, leek, celery root, butternut squash. For herbs I love adding in parsley and dill. I guess the most exotic thing I put in is shiitake mushrooms.
Season with salt and pepper.
I love chicken soup! I think it’s really the bones that give the most flavor. Adding or swapping different vegetables doesn’t make huge differences to me.

I only freeze the broth, I grew up only having the clear broth with lokshen, knaidelach or kreplach. When it’s a fresh batch I do serve the vegetables to whoever wants

blueberry32

Today at 6:50 am

Lots of dill, chicken bottoms in bag, sweet potato in bag because otherwise falls apart in soup, kohlrabi, carrots, celery, zucchini, potatoes, onions. YUMMY. salt and pepper only.

sitting

Today at 8:12 am

So I also don't like to freeze it.
I find it easy to make but hate the matsah ball and noodle cooking every wk
I now bulk make matsah balls and noodles and freeze that.
Then I just make a fresh pot of soup every Friday, my pot is the perfect size that we finish it Sunday night each wk BH.

Bnei Berak 10

Today at 8:30 am

Phyllis Glazer's receipe which contains chicken onions and onion peels, carrots celery root and parsnip and pumpkin plus salt dill and parsley.
NO cilantro!

PinkFridge

Today at 9:31 am

Chicken bones, pieces, turkey bones and legs if available. Gizzards. Parsnip. Dill. Onions. Carrot. Lots of all and water to cover. No other spices. Yes, I freeze, yes, veg are mushyish. No one complains.

honey36

Today at 9:40 am

PinkFridge wrote:

I also freeze and we eat the mushy veggies too. Sure it's better fresh but that's not how I operate. It's either mushy soup or no soup.

ez-pass

Today at 9:43 am

Make fresh every week
Chicken bones in mesh bag
Onion
Carrot
Celery
Parsnip
Turnip
Parsley
Dill

Cook up for a bunch of hours.

When ready add zucchini and sweet potatoes and cook till soft. That way they don't fall apart.

Just salt