Chicken stock to soup

lily_the_pink

r.mac wrote:

do i not have to water it down then????

just wanted to check so i do it right!

Unless you have made extra strong stock no - I also use all of it then freeze a portion or 2 (before we start eating it as otherwise there would be none to freeze). I quite often use a tin of tomatoes so these would add more liquid - I have added extra water before now to make it go further or if soup if very thick once all the veg has been added (ie if it becomes more of a casserole than a soup).

Kazonline

Made a yummy soup 'chicken sweetcorn and egg noodle soup'. The chicken stock was made in SC last yesterday - what a doddle. Last night I spent 1/2 hour rescuing all the 'tiny' bits of chicken that were now loosened and got a good 1/4lb. Today I reduced the stock a little by simmering then added some crushed noodles, frozen sweetcorn, bit of ginger and the chicken bits. Once cooked I turned off the heat and swirled some beaten egg into the VERY hot soup. Yummy & cheap ;-)
(the egg goes all 'stringy' in the soup adding to the 'appearance')

Luna69

Hi
I made some chicken/veg stock a couple of days ago and want to make some soup. I have an abundance of red lentils.. bought a bag then discovered I already had a bag! ... I have some veg. ie: potatoes, carrots, onions, swede, think that's it at the moment. I like thick chunky soups, not always blended ones.. any idea's on the best way to make this? I have a slow cooker, should I just throw it all in there? I have made soups before, but some can come out a bit tasteless.
I have some dried herbs I could possibly use too and spices? any suggestions?
I don't have any cream so can't use that.

Thanks in advance
Yvonne

pol

Depends what you like. I love carrot and lentil, just carrot, lentil and onion cooked in chicken stock and blended with lots of mixed herbs. The veg you have would all go together to make a yummy soup, and if you like it chunky you could add a little barley too if you have any. When it's cooked I add a bit of dry mustard, maybe some Lea and Perrins, mixed herbs etc to taste.
I just put everything together and cook over a low heat (so slow cooker would be great). The lentils and potatoes would thicken it, so sounds good to me!

pol

Luna69

pol wrote:

Depends what you like. I love carrot and lentil, just carrot, lentil and onion cooked in chicken stock and blended with lots of mixed herbs. The veg you have would all go together to make a yummy soup, and if you like it chunky you could add a little barley too if you have any.
I just put everything together and cook over a low heat (so slow cooker would be great). The lentils and potatoes would thicken it, so sounds good to me!

pol

THanks.. I dont' have any barley as I found a couple of recipes using it. I normally have broth mix which I love, but don't have any at the moment. I could use broken up spaghetti pasta I suppose.
I'll probably give that a go.

Yvonne

annaangeluk_2

I'm going to be cooking a whole chicken tomorrow and was just wondering how to make stock etc with the carcass.

My 5 year old dd loves the chicken and sweetcorn soup you get from a chinese but it's so salty (and expensive!) that I refuse to buy it!!

I''d love to make a version of this but not sure how to do it.

Would I just boil the carcass as it is with nothing else added, add the sweetcorn and poss noodles to make a clear soup and then with any left over stock, make a more vegetable type soup with carrots, onion and celary etc as a base then add the stock?

Thanks!

Stacey

Pink.

Hi Stacey,

I usually make chicken stock in the slow cooker but it works just as well on the hob.

I put any leftover chicken (bones, skin and any meat I'm not using for something else) into the oven in the roasting dish to brown........this really helps the flavour of the stock.

Then put the lot into the slow cooker........I also throw in any left over veg or half dead bits of veg you find in the bottom of the fridge. (I keep the ends of vegetables and peelings in the freezer specifically for making stock).

Cover it with water and leave on overnight.

Strain the liquid into a pan and discard all the bones/veg etc.

Put the pan onto the hob and boil to reduce it to a smaller amount (if you intend to freeze it) as it takes up less room in the freezer.

A good stock will be jelly like when cold.

If you are making stock on the hob, after browning the bones and adding water and veg, quickly bring it to the boil and then reduce the heat and let it simmer for at least four hours, then strain and reduce as above.

I hope this helps.

Pink

odds-n-sods

Only thing with using peelings, pink, is that they have all the pesticides ion them if you're using regular veg, not organic.

Carrots, leek, celery, onion and garlic are all stock veg. Veg like brocolli, cauli, peppers, etc will make the stock go cloudy as they disintegrate.

To make the chicken + sweetcorn soup:

Once your stock is made, dice up 1 chicken breast + 1/2 an onion. Saute the onion off, add teh chicken and cook through. Put that in 2L stock; add 1 can creamed sweetcorn, a little salt + some pepper, heat up on med heat. Mix together 4 tbsp water + 2 tsp cornflour, and pour into the soup - stir when you do this! Then let simmer for 3 minutes and its ready. (the cornflour gives it the thickness of restaurant soup). You can add more/less of things to suit you.

SILVERLADY

good advice from the others, but can I add something? Make sure you strain the stock thoroughly through a strainer not a colander as the carcass has loads of little splintery type bones and your 5 year old may swallow them.

orchid-96

I have made some chicken stock with the carcass from my roast chicken and I had put carrots and onions in it - it is now strained and I was thinking of making a soup with lentils?! can anyone tell me how I would do this, as I have a bag of red lentils and have never cooked with them before...

Or any other ideas for the use of the stock...