Chicken stock to soup

EstherH

I add chopped carrot, onion and potato and if I have any other veg I add these too. I then add stock cubes at the end when I taste it to see how much added flavour is needed. Also add mixed herbs.

brenda50

I make broth with a ham shank or piece of ham, add the soaked broth mix and then add onions leeks carrots and swede at the last half hour Some of or all the meat can be cut up small and added at the end and you havr some for sarnies.

parsonswife8

I make soup with beef shin, diced onion, a crushed clove of garlic, diced carrots, diced celery, diced potatoes, a beef and a vegetable stockcube each, a dash of worcestershire sauce and a dash of tomato puree, salt and pepper, diced parsley and the dried soup mix that has been soaked in boiling water overnight.

It's delicious and so warming and filling.:)

MatyMoo

Sorry, should have made it clear. Stock was made with the carcass, onions, carrots, leek, peppercorns. It simmered for about 2 hours and was then strained ready to attempt soup.

So would I be better to forget the dried mix and just use fresh veg and some of the chicken?

I'm not very good at this am I!

EstherH

No, add the pulse mix, plus some extra chopped veg and herbs if you like. Salt and pepper. Taste and adjust seasoning.

Its all a matter of practice and trial and error. You're doing fine.

Carrieandco

I've just started buying the soup and broth mix from Mr T and I'm totally addicted. I make it just with Marigold Veg stock and it's is really tasty. Chucked some cooked chicken in for ten minutes yesterday and that was delish too.
Can't recommend it highly enough.

Carrie x

zippychick

Matty ive merged you in with a fantastic thread on making chicken soup -do read back and you will see how loads of others do it

We also have chicken noodle soup & Chicken soup & chicken and sweetcorn soup

Soup recipes is a gureeeeeeat thread - soon you will be bunging stuff in a pot and producing wonderful soup! I made a chicken curry soup purely by accident on sunday

Zip

toozie_2

Hi
I was wondering if someone could tell me where I'm going wrong!

I've made veggie soups for ages by sweating the veg (what ever I have left) in a small blob of butter.
Then adding boiling water & a stock cube, and some milk, when it's all soft, blend the mixture and it's really yummy-love it!

Over the year I have tried the chicken/turkey bone stock method, and everyone in the house complains that they can taste "fat", I do skim the fat off the next morning (usually I just cover the bowl with tea towel and don't put in fridge-as someone does on here-would this help?)
I have tried the home made stock soup several times but no one likes it, but when I use an Oxo cube-they love it!!

I would like to use up the bones of the chicken, but have to weigh the cost of boiling/simmering bones for a couple of hours on the hob, and the cost of 1 stock cube.
I would do it if it tasted nicer!!
Help?

Thank you

Tamster150

trying to be more os and waste less food

Have salvedged all the meat from Sundays roast and I am now boiling all the bones, skin etc.

How do I now turn this into a tasty soup? I have carrots, pots, broccoli, white cabbage, onion and frozen veg.

Any

What kind of soup do you want? Chicken stock could be used as a base (well, unless you are vegeterian obviously!!) for most soups (instead of water), it gives it a bit more umph.

Do you want chicken consome soup with noodles (ie clear soup), or thick soup?