Chicken stock to soup

kemo_2002

i just followd what my mum did, she always adds the stock

hmmmm, yes salt and pepper added. No veg, were not big veg eaters im affraid

kemo_2002

How much water would you have added, if i didnt add anymore water id have hardy had any soup ?

Penelope_Penguin

kemo_2002 wrote: »

How much water would you have added, if i didnt add anymore water id have hardy had any soup ?

How many bones do you have? I use a whole chicken carcase - cover the bones in water and simmer for a couple of hours. When that's strained, there's a litre or so of stock

kemo_2002

Penelope_Penguin wrote: »

How many bones do you have? I use a whole chicken carcase - cover the bones in water and simmer for a couple of hours. When that's strained, there's a litre or so of stock

oh a couple of hours - i only simmered for 20 mins!

Yes it was a whole chicken but a small one.

There was about half a pan lefy when i had finished so surely if i do it for longer ill hardly have any?

zippychick

Penelope_Penguin wrote: »

I'd have cooked the bones for longer and not added more water until I'd tasted the soup. Tell me why you added chicken stock - wasn;t that what you were making from the bones?

I'd have left out the cornflour; potato will be enough thickening.

How about adding a ,ittle salt and pepper to taste?

Penny. x

Agree with the above but didn't want to criticise Ops mums way of making soup/stock.

Maybe next time if you get your Mum to show you how to do it, you can see exactly quantities etc? Just a thought

Sunnyday

Did you cover the pan whilst simmering? A lot of the stock would have evaporated otherwise.

I add a couple of carrots and an onion for flavour if i`m making soup as well as potato or lentils to thicken it. Herbs are also a good ingredient to rescue a bland soup.

HTH

SD

kemo_2002

hi sunnyday, yes i had a lid on it - hmmm, the only thing i can think is the topping up of water.

Anyone any idea what i can do now??

2009ismyyear

Might not be very OS but if adding veg/seasoning/herbs etc doesn't work or doesn't appeal, you could use a cup or two at a time to dilute some thicker tinned soup.

Or maybe use your 'soup' in a slow cooker to cook some chicken in and make it into a stew?????

kemo_2002

unfortuantely i dont have a slow cooker (crime!!)

i might be able do something similar in the oven though

Welsh_Totster

I think like others have said its seasoning and timing that went wrong.

I make my own chicken stock from the carcass, covered in a large pot with water. To that I add a coupl eof cloves of garlic, a onion chopped in half, a carrot chunky chopped, chopped celery, peppercorns, sea salt, and dried mixed herbs. Bring to the boil and simmer for 2-3 hours with lid on. It should eveporate to about half the amount of water you put in originally, but thats where the lovely flavour comes into it.

No need to add a stock cube/pot, cos what youve got in your pot is proper stock. Drain it into another pot and then use as a base for any type of soup you like!

I usually put the shredded chicken in and a tin of sweetcorn and some chopped up spaghetti to thicken it up. simmer for about 20 mins then whizz in the food processor, it comes out lovely and thick, no need for cornflour. Top tip, keep tasting it at every stage and if it needs more seasoning then add it in.