Chicken stock to soup

MRSMCAWBER

Hi there

I recently posted a lentil soup recipe on page 5...you can soon swap the lentils listed for the red ones, and the water for your chicken stock...

If you can't find it, let me know and i will type it again...sorry i dont know how to do links

Rikki

Click here MRSMCAWBER's lentil soup recipe.

prozacthegigglefairy

Hi all

Made a chicken and mushroom pie today for tea (first ever attempt!! and cant wait to eat it!!)
I am currently boiling up the rest of the carcass, from raw, for a chicken stock.
I am intending on using the rest of the mushrooms and the stock and chicken left overs to make a soup, but not sure how.
I want a creamy soup, so assume I use Single Cream, but not certain.

Can anyone tell me how to get from stock to soup, as I start my new job tomorrow, and intend on making it today so Hubby and Kids can have it for tea.

Any ideas???

Thanks

PTGF

Pink.

Hi prozacthegigglefairy,

There are a couple of recipes for cream of chicken soup that might help:

needasprin's recipe

thriftlady's recipe


Pink

cazscoob

ok have been hiding and posting now and again and have made a huge difference to our diets as well as pockets reading the various threads on here!!

my question is i have 2 chicken carcuses(sp?) have put them in the pressure cooker covered with water, have various veg etc for making soup but have drawn a total blank on what i should do? also have i done the right thing with making the chicken stock this way? any help appriciated!!! kids are out in the snow so it would be nice for them to come in to something nice and hot later this afternoon!!

juliapenguin

Lucky you, having snow on a Sunday! How nice for the kids. It's pouring here (Cheshire).

It sounds like you've done the right things with the chicken bones. Separate the stock from the bones using a colander and a clean pan. The fat will rise to the top as it cools and you can mop it up and throw it away using kitchen paper. Usually I leave the stock in the fridge overnight so the fat will harden and you can lift it off with a spoon.

Anyway, cut up all sorts of veg and add it to the stock, putting in first things which need a longer time, like lentils if you want to use them, then root veg, then leafy veg last. The most important thing is to keep tasting until the seasoning is just how you and your family like it - although people who don't use a lot of salt are often surprised by how much salt is needed in HM soup.

I never blend mine cos I prefer the different textures, but lots of people like it blended (or push it through a sieve). I like dumplings in chicken soup too...

Hope you all have fun and enjoy your soup!

juliapenguin

PS I also add a couple of Knorr chicken stock cubes, but not everyone will agree with me here!

cazscoob

thanks for that just checked pan and it smells great!!!
i had bought a ham hough for making soup but after stripping 2 chickens yest i remembered that they are also great for stock so am giving it a go! dont think the soup will last long so will be able to make another pot tonight/tom!

just need to go and get organised as baby is wrecking my house again? wish i could send him out to play with older kids in the snow:P

smithyjules

try chicken noodle soup. I pick the chicken off the carcass and freeze it. Then i bring chicken stock to the boil with a clove of crushed garlic and an inch of grated ginger, add a tiny dribble of sesame oil and the chicken pieces and boil for a few mins to cook the ginger/garlic a bit and serve with a block of noodles that have been softened in a bowl of boiled water.(i use the 9p noodles and chuck away the flavour sachet as its too salty for me.

Pennylane

cazscoob - hope you all enjoyed your soup! :j I posted on here last night about using my pressure cooker again after a long while. If you search you may find it!;)

Today we had roast chicken etc for lunch so I thought I'd make chicken soup with the carcase too. That's for tomorrow. I cooked it for 8 mins on H pressure and it smells great. I put in chopped onions, carrot, fresh parsley, salt & pepper, 1.5 pts liquid and a couple of bay leaves and a little pearl barley.

Juliapenguin - I added a veg stock cube, as I'd run out of chicken ones.

Do you feel all earth-motherly using a pressure cooker or is it just me??:rotfl: