Chicken question again please soup ?????

Cullumpster · 14 November 2006 at 1:59PM

Hi Guys,
Just a quickie, i'm making a roast tonight so i'm going to try and stretch the chicken to another couple of meals.

My question is i want to make a cream of chicken soup (Like Heinz

) how do i do it ??

Do i take off all the chicken i need for the other meals and just stick the bones etc in the slow cooker

sorry to be a pain, want my OH to think i'm a domestic godess this week as we had a fall out last night, and it was mostly my fault

crispeater · 14 November 2006 at 2:07PM

not sure about it being the same from heinz but i made my first soup yesterday and i put the chicken carcus in the slow cooker with a leek and some water and left it on for about 7 hours. then i strained the meat and bones out. i couldnt believe how much meat there was! not only did i make a soup but also a chicken and mushroom pie

Cullumpster · 14 November 2006 at 2:17PM

Mmm that sounds good thanks.

I'm roasting the chuck first for dinner 1 and will pick of the rest of the chicken for dinner 2 maybe some sort of pie.

So would it be ok to then put the chuck BACK into the slow cooker to make the soup ??

thriftlady_2 · 14 November 2006 at 2:24PM

If you want to make your soup creamy like Heinz, I suggest that after you've the chickeny liquid bit as Crispeater describes, you make a little white sauce and gradually add your chicken liquisd to it so that it thickens.

Cullumpster · 14 November 2006 at 2:38PM

OOhh thanks thrift lady i hadn't thought of that, would this change the taste though ?

Also how do i make white sauce is it just flour and water, sorry to be a pain

thriftlady_2 · 14 November 2006 at 2:43PM

It won't change the flavour

What I would do is melt a tbsp of butter in a small pan, stir in a tbsp of flour and cook together until sandy looking in texture. Then gradually stir in about a cup of milk, stirring all the time until a thick sauce is formed. Transfer to a pot big enough to hold all your soup. Gradually stir in the chicken mixture

Cullumpster · 14 November 2006 at 2:49PM

Thats fab thanks, i'll let you know how i get on with it

pudding06 · 14 November 2006 at 4:35PM

i'm useless at white sauce, it alwasy comes out lumpy - its my real down fall - cos I'm a fab cook otherwise.

My tip to overcome this is to use cornflour to thicken it rahter htan making a roux.

heat the milk, add in some butter, take a tablespoon of cornflour and mix it in a cup or boel with a small amount of cold water until smooth.

I just pour this slowly into the boiling milk stirring continuously until it starts to thicken. cook for a few minutes on a low heat.

then add cream if youve got any lol

dont forget to season it!!!! heinz will be highly seasoned to get that flavour.

pudds

tawnyowls · 14 November 2006 at 5:24PM

thriftlady wrote:

If you want to make your soup creamy like Heinz, I suggest that after you've the chickeny liquid bit as Crispeater describes, you make a little white sauce and gradually add your chicken liquisd to it so that it thickens.

Or just add cream into it. I buy up cream when it's reduced and stick it in the freezer - even though it tends to separate out a bit, it's excellent for making creamy soups.

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Chicken question again please soup ?????

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