chicken soup recipe needed -asap!

gdgirl

Tue, Dec 23 2008, 12:34 pm

made chicken soup once and it didn't come out good. can someone pls give me a recipe with measurements that is flavorful and can make a big pot so I can freeze for future weeks? I work much better with exact recipes. thanks!

Mommy3.5

Tue, Dec 23 2008, 10:58 pm

I like it with a lot of veggies, I hate soup mix too, this is how I do it and everyone seems to love it Smile

1 pkg chicken bones or turkey drumstick and necks
! head broccoli
1 pkg parsley
1 large zucchini peeled and diced
4-5 stalks celery
1 carrot peeled and sliced

fill pot with water to cover add garlic powder, onion powder salt and white bepper bring to a boil and then let simmer for 2-3 hours. Taste and add extra spice to suit.

patriot

Tue, Dec 23 2008, 11:20 pm

I put 3 carrots, 1 parsnip, 2 stalks of celery, 5 cloves of garlic, 1 onion, 1 zucchini, 1 sweet potato, and sometimes a half head of cauliflower in my soup. DH cannot handle cooked peppers, but you could add a wedge if you go for that taste.

I use chicken bones, chicken bottoms, turkey necks or turkey wings

as for spices, I used to put paprika, black pepper, and salt, but found that somehow the soup has a much more flavorful flavor if I put only salt. I cant explain it, but thats what I do now; I put a generous amount of salt only.
on occasion, I add a dash (only a dash cuz its really hot!) of crushed red pepper for that unique taste.

simmer for 2-3 hours.

delicious!! fresh chicken soup is on my top 10 favorite foods list!

SingALong

Tue, Dec 23 2008, 11:22 pm

I boil 2-3 chicken pieces like drumsticks/bones/wings in water for 30 minutes.
then I add vegetables like squash, carrots, leek, turnip, parsnip, a whole onion, ans sweet potato. the amount of veggies and which ones you use arent so important, depends on what you like.

I let it cook/boil/simmer for a long time, like 3-4 hours. I keep adding water as the water level goes down. towards the end, I add 2 teaspoons salt and 1/4 teaspoon crushed black pepper.

I love fresh dill and parsely so I put it into the pot after cooking is done. the flavor is stronger that way. it can be added any time during cooking if you like the taste.

later on, I add knaidlach/matzo balls and le tthem cook covered for about 20 minutes.

as for freezing, the soup freezes great I freeze a bit every week to add into other soups that I make. but the vegetables dont freeze great. when I recook it, the veggies have a weird texture so I dont do that. but u can always freeze the soup add add veggies to it and cook for a while till they are soft.

chanchy123

Wed, Dec 24 2008, 5:14 am

Chicken soup is easy to master I make mine like so:
I always use chicken parts with bones, sometime only the bones
2 onions -cubed
1 head of garlic (or a bit less) half cloves chopped, half cloves peeled and left whole
2 carrots
2 zucchinis (and/or any other type of squash)
1-2 large stalks of celery.
fresh parsley
any roots you have at hand.

place all ingredients in a pot add water. Season with salt and pepper and my little secret is teaspoon of frozen ginger. Bring to a boil unvocered. simmer for at least two or three hours before serving. In the winter I can put up a pot on friday morning and keep it on the stove until close to candle lighting.