Chicken stock to soup

zippychick

I looked up a couple of threads for you to show you how others make it

Chicken stock to soup

Chicken soup

I made stock the other night from a frozen carcuss, celery, peppercorns, bay leaves,lemon thyme, onion, carrots and water in the slow cooker over night. I had previously roasted the carcuss. Put it in slow cooker fat and all. Tonight, after removing the chicken bones, bay leaves etc , i chucked it in a pot, whizzed up the veg and added two massive chopped carrots and a load of lentils. Boiled then simmered. Added some milk, salt and pepper, hot curry powder and chilli flakes. It's now simmering, while I sit here with my fingers crossed

I'll merge this later
Zip

lostinrates

I'f I'm making chicken stock I use everything, then remove everything at the end and remove the fat.

If I'm making ''Jewish'' chicken soup most often I use chicken wings so use it all, then remove bones, skin and excess fat at the end, leaving in meat.
If I'm making ''English'' chicken soup I don't put the skin in simply because I tend not to cool it, and prefer to just strain it and add the other soup ingredients. (and add any significant meat other than the ''bone pickings'' after the stock is strained)

Careful_with_that_Axe

I have been eating chicken (a lot) recently as it has been on special offer. I am becoming more old style and whereas previously have thought about making stock with the carcass, I now want to make stock and chicken soup with it. Quite frankly I don't think I could stomach eating any more chicken any other way

Does someone have a recipe for this or could point me in the direction of one please?

Many thanks

Careful_with_that_Axe

That sounds brilliant. I was thinking of a soup I could throw all my odds and ends into. Can't believe I've never actually done it before despite how often I have thought about it.

meritaten

I make chicken broth for my mum - I chuck in the carcase and put in an onion (with skin), some chopped carrots and a few bay leaves, I may add some celery if I have any. then bring to boil and simmer for as many hours as poss! sometimes its 6 sometimes its 8. strain the liquid. next day I add potatoes and if I have any other veg nearing its end then I add that. bring to boil again and simmer for another couple of hours. taste. add seasonings if required - normally I think mum would love that so just strain and give her the broth. If however I want to use it myself then it goes as a base for say, a chicken soup. then I would add raw chicken and bring to boil again and simmer for just half hour or so or until the meat falls off the bones! remove the bones and you have 'chicken soup'!

cdodd

stock also does well in slow cooker, bung everything in and leave overnight, i then reduce on the hob the next day. always do this xmas nite with the turkey bones, stock then ready to make soup on boxing day. yum yum!

worbikeman

You're making me hungry!:p
I would only add the following ingredients (to taste): ginger (chopped but not peeled), beansprouts, maybe a sachet of value veg cuppasoup for extra flavour (26p for 4 sachets), value noodles (10p), fresh coriander, mushrooms, taters, whatever.
I dont normally heat it too long (if the chicken has already been roasted) to save leccy - just break up the bigger bones, bring them to boil and leave on the stove......'scuse me a min....

squeaky

We have lots of threads on the subject of stock and soup and this one seems to fit best:-

Chicken stock to soup

I'll add your query onto it later.

Other threads of interest...

chicken stock threads here on Old Style MoneySaving

chicken soup threads here on Old Style MoneySaving

castleton

Just to add a note the oysters are the best part of any chicken in my opinion and it is rule in our house that they belong to mum. I first heard of them on a Fanny Craddock cookery programme many years ago. Funny the thing you remember from your childhood,

elaine373

I made sharba soup today.it orignates from north africa (Algeria etc) and can be made to suit your own tastes.very nice with some french stick and tiny chopped salad drizzled in lemon juice.

http://www.food.com/recipe/shorba-soup-171686

It says 1 1/2 lbs of chicken but i know a carcass will suffice.I add ALOT of mint.(personal taste)