Slow Cooker - Soup

Gingham_Ribbon

Kidney beans and soya beans need to be cooked with care. Split peas are fine just to rinse and cook. Here's the food standards agency info on soya and kidney beans.

[Deleted User]

I will probably have a chicken this sunday and I fancied having a go at chicken soup with the carcass. I don't really know where to start but in my brain what I thought I would do is this so can you tell me if it soudns OK or stupid?? If I am doing something silly I would prefer you told me!

So i was going to strip all the meat from the bones then put tha carcass, some water, some herbs an onion and stuff in the slow cooker and cook all day. Then I planned to strain it and add some potatoes and perhaps leeks and cook it all down on the hob then add the chicken back in.

Is that right?? I do make soups but only vegetable ones so I was looking for some guidance really and you lot are the best folks to ask :rotfl:

[Deleted User]

Hello?? Can anyone help??

Pink.

Hi Shelvis,

What you have planned sounds great...I normally roast the chicken bones in the oven (this gives a more flavoursome stock) and then leave the carcass overnight in the slow cooker and make the soup the next day.

These older threads might help:

Soup from chicken carcass

chicken soup help.

Chicken question again please soup ?????

Chicken carcass soup

Chicken soup help please.

Chicken soup/stock

Pink

Miss_Kitty_Fantastico

i am going to attempt to make soup in my slow cooker again today - i have had several disasters already

i want to use onions/potatoes/leeks/carrots/leftover chicken and the juice of the chicken

does anyone have any advice/tips to help me make successful soup this time

thanks in advance - having a small baby means i dont really have the time to make it on the stove

ps its a tefal 4 in 1 with only one temp

squeaky

Hmm..

OK... are you using home made chicken stock? If not, you'll need a chicken stock cube in there, plus maybe a few bits and bobs of herbs of your choice. Salt and pepper are a must too No need to overdo the salt, but there should be some because it's a natural taste adhancer and makes a noticeable difference.

It's a good idea to parboil your root vegetable first, as well. About ten to fifteen minutes. (Root vegetables do need this in order to cook properly in a slow cooker).

If you have things like red lentils and pearl barley about you can add a handful of each and they should pretty much dissolve and so help thicken the soup naturally for you. Otherwise, you can scoop out a few of the solids at the end, whizz 'em and then put them back in; or just use cornflour (again, at the end is best).

wornoutmumoftwo

This is a vegetable soup but I guess you could add chicken (uses chicken stock anyway);

2 large onions
5 medium Carrots
3 Turnips (I use swede)
3 medium potatoes
1 green pepper (I've used red/yellow on occasion)
1 and a half pints of Chicken Stock
2 tbsp flour
400g can of tomatoes
2 tbsp tomato puree
2 bay leaves
Salt and pepper


Bung veg in slow cooker
Add stock
Mix flour with a little of tomato juice to form a creamy consistancy
Then add to soup with the rest of tomato and puree (bay leaves if using them)

Cook for 6 -1 0 hours

Remove the bay leaces before serving




This is the recipe I use but I don't use the exact quantities as my SLow cooker isn't quite big enough, I use what I have.

If you don't like a stong tomato taste I would miss out the puree.

I always blend mine when it's cooked - hubby loves it, kids love it and I love it, I also use it as a base to my shepherds pie.

This will make enough for 4 - 6 portions

It really does taste nice

Miss_Kitty_Fantastico

thats great - thanks for replies

dora37

I have seen a lot of soup recipes on here and wanted to know how to adapt them to my new slow cooker.

Do I pre cook the ingredients or put them straight into slow cooker and for how long?

Thanks

hotcookie101

Am no SC expert (pretty rubbish actually) but when I make soup in it I just bung it all in without any pre cooking
Usually have at least 7-8 hours on low for me