Chicken soup help please.

chrislee765 · 16 August 2005 at 12:31PM

Ive got some chicken stock and meat which i have boiled from a carcus from yesterdays chicken. I want to make a soup.
Anyone got any favourite recipes?

TIA

Pooky · 16 August 2005 at 1:10PM

I normally make a chicken and veg soup - just use any veg you have left over and add the chicken - simmer until the veg are just how you like them and either eat as a chunky soup or blitz down to a smoother style - bung some cream in if you're feeling inclined.

cymro1170 · 16 August 2005 at 1:23PM

Here's how I make chicken soup.

Melt some butter in a saucepan and add some flour, add a bit of the chicken stock (I usually use a cube), stir until creamy, add chicken and milk and heat chicken through. Thicken with cornflour if necessary

BWZN93 · 16 August 2005 at 1:34PM

I do the chicken and veg soup, (whatever veg you have in the stock till nearly done, sprinkle of salt and pepper - take off the heat) but I also add those tiny pieces of dried pasta you get from supermarkets. As its cooling the pasta will cook. Plonk in the cooked chicken and eat!

Jo xx

competitionscafe · 16 August 2005 at 5:11PM

This is one of my favourites, I wouldn't bother with the prawns unless you really want to, some of the other ingredients are optional too, just add what you want (you can add noodles too)

====
Spicy Thai chicken soup

This must be one of the world’s best-loved soups – utterly superb. Fresh lemongrass, galangal (like fresh ginger, but crisper, more medicinal), kaffir lime leaves and fiery bird’s eye chillies will require a visit to a Thai or Chinese grocer or supermarket. Powdered substitutes will not do. Buy extra of these fresh ingredients and freeze for later. Do not use cooked prawns: the texture will be disappointing.

Serves 4: Makes 1.5 litres

1.25 litres boiling chicken stock, preferably home-made
350g boneless, skinless chicken breasts, finely sliced
2 garlic cloves, chopped
2 stalks fresh lemongrass, halved lengthways
3 tbsp Thai fish sauce (nam pla) or light soy sauce
3cm fresh ginger, peeled and grated
3cm fresh galangal, peeled and sliced (optional)
8 small spring onions, quartered
50g creamed coconut, chopped
4 fresh kaffir lime leaves, crushed (optional)
2 green bird’s eye chillies, crushed
a large handful of fresh coriander leaves, torn
250g uncooked tiger prawns, tails only, peeled or unpeeled
freshly squeezed juice of 2 limes

1. Put the stock in a large saucepan and bring to the boil. Add the chicken, garlic, lemongrass, fish sauce, ginger, galangal, if using, spring onions and creamed coconut.
2. Return to the boil, part-cover, reduce the heat to a high simmer and cook for 5 minutes. Add the kaffir lime leaves, if using, the chillies, half the coriander and the prawns.
3. Simmer gently for 5 minutes or until the chicken is cooked through and the prawn flesh is densely white – do not overcook or the prawns will be tough. Add the lime juice and serve in heated soup bowls, topped with the remaining coriander leaves.

NOTE: remove the chillies before drinking the soup: they are fiery, but leaving them whole and merely crushing them releases a gentle, not violent heat.
===

DSmiffy · 9 September 2005 at 6:57PM

Hi All, trying to be very good and make healthy wholesome food here, so, just had a roast chicken tonight for our tea with veggies from the garden. There is a little chicken left on the carcass and I wanted to make Chicken Soup with it for tomorrow's tea to eat with some lovely crusty bread from the breadmaker.
Does anyone have recipe for making chicken soup. I don't even know where to start, well, I've got the chicken!...... any ideas anyone
Thanks very much.

brokenwings · 9 September 2005 at 7:03PM

i tend to make it up as i go along
but here is what i would do

put the carcass including bones in a big pot with water, a knob of butter, a few herbs including a bay leaf, sage and parsley, onions and a bit of garlic.

simmer on a low heat

remove the bones and leave what meat is left in the soup.

add some chopped carrots, celery, potato, and if you want some flat noodles.

simmer until veg are tender
season to taste

that simple.
but thats basic and im sure the ladies here will come up with something much more gamorous : )

Smiley_Mum · 9 September 2005 at 7:29PM

I take the chicken carcass and throw it in stockpot with one large carrot chopped in large chunks, a leek cut in large chunks, an onion quartered, and two stalks of celery chopped into chunks and a bouquet garni bag of herbs thing, some s+p and two bay leaves. Boil it up with two litres of water. Once done, strain off the veggies, bouquet, bay leaves and bones etc. Pick the chicken off and set aside. Put the stock in the fridge in a bowl or jug until the fat settles on the top and you can skim it off with a spoon. Once done, put stock back in pan and put in 2-3 carrots diced, 1 leek finely sliced, 2 celery stalks finely sliced, 1 largish onion finely chopped, the chicken you picked from the carcass and a chicken oxo cube and a handful of rice If you can't be bothered with chopping up the veg etc, just throw the stock in the crock and the veg roughly chopped up and the chicken, oxo cube and the rice. Leave all day or overnight in the crock and throw through the blender. It should turn out just fine. Don't blitz it too much if you like it meaty. Taste and season as you like it.

innovate · 9 September 2005 at 7:50PM

The one ingredient that I find makes all the difference - if used with the usual doses of carrots, leeks, onions, parsley, salt, pepper etc - is a couple of slices of celeriac. It works wonders in chicken stock, and beef stock. I find celeriac useless for most purposes, but for broth, it is unbeatable.

If you want to make a really good chicken stock, don't try to make it out of leftovers........nothing in, nothing out!! Better if you use a whole chicken, and cook it very very slowly, start with cold water and all the ingredients in it. Bring to the boil, then simmer for 3-4 or more hours with a lid on the pan. Discard all the chicken (into the cat or dog if you have one --- but without the bones!!!) and vegetables. Season the resulting broth - add a couple of teaspoonfuls of soy sauce if you like soy sauce.

For a really 1st class chicken broth, I de-skin the whole chicken first. This removes the need for chilling and removing the fat.

Bon appetit!!

arkonite_babe · 9 September 2005 at 8:41PM

While you are cooking the soup, you will know when it is ready by taste. It will taste golden and very chickeny.

Have a look at THIS THREAD for more hints on chicken soup

HTH

AussieLass · 9 September 2005 at 11:55PM

innovate wrote:

The one ingredient that I find makes all the difference - if used with the usual doses of carrots, leeks, onions, parsley, salt, pepper etc - is a couple of slices of celeriac. It works wonders in chicken stock, and beef stock. I find celeriac useless for most purposes, but for broth, it is unbeatable.

Could you tell me what celeriac looks like? Don't think I've seen it, never heard of it anyway.

PLEASE READ BEFORE POSTING

Chicken soup help please.

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