Chicken stock to soup

cazscoob

oh my soup was fantastic thank you!!! i bought 2 chickens the other day first we had chicken wraps and wedges, then chicken and chips and today chicken and chunky veg soup and then a roast dinner. am so impressed i fed 2 adults and 4 kids out of 2 chickens!!

a whole pot of soup has gone well enough for LO lunch tomorrow and i think my OH was shocked when i told him how many meals i had managed to get!
will definatly try the chicken noodle soup that sounds soooo yummy:D

the pressure cooker is great isnt it the veg stays whole but goes soft and i think i will use it more often!! just get a bit worried incase it boils dry:O

sandy2_2

juliapenguin wrote: »

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...

I do my soup in the slow cooker, but to stop it being thin, I take out haf the veggies and blend them, then add it back to the pot, so it makes a thick soup without adding flour, but it's still liquid enough to add/cook dumplings. I saw a note somewhere that suggested adding grated orange peel to the dumplings for a change

Pennylane

I do plain dumplings normally but sometimes bung in a few herbs and I tell you what ARE nice - dumplings with finely chopped leeks added to the mix.:j I'm trying to lose weight so not eating them at the mo, just drooling as I watch my family eat them!
:sad:

Bella79

Ive got one from last nights dinner theres still bits of chicken on there my question is how do i turn this into a nice chickeny soup ?
i know i boil it but what do i add for flavor and to give it some body ? also would this soup be clear ?
sorry for all questions :rolleyes:

misskool

I just strip what I can off the bone, put the bones in a pan with enough water to cover it, throw in an onion (skin and all), carrots, celery (if there are any lying around). Bring it to boil then simmer for a few hours (or until I remember about it again).

Then strain the stock. You can use it to make soup or cook things up with it.

sandraroffey

you can add some spuds as well, then blitz the contents of the pan, apart from the carcass and meat of course, add a little touch of milk and a stock cube or two, put the meat back in and eat.

Olliebeak

I put mine in the freezer until I've got 3 or 4 of them. Defrost them all, remove any chunks of chicken still on them and put to one side, then put them in the slow cooker (can be done with any large pan or pressure cooker) with lots of chopped veggies (celery, carrots, leeks, swede, onions etc) and herbs, cover with water and bring to the boil and allow to simmer until the veggies are well done. By then the resulting stock should be quite tasty.

You can then strain it, add the remaining chicken to heat right through and add something like sweetcorn. I've never made creamy chicken soups so wouldn't know how to go about that. OR you can use the stock to make a chicken casserole. You may find that it needs some salt and pepper - but that kind of thing is a personal choice.

I'm sure that others will be along with their recipes for soups .

davetaylor

Hi Everyone,

Had an amazing dinner tonight. Managed to get a half price, free range chicken from Somerfields and cooked it on my George Foreman Rotisserie.

I served the chicken with gravy and roast veg and it was lovely. I also saved some chicken for sandwiches tomorrow.

So, now I have the carcass left with a bit of meat on it and I want to turn it into a chicken soup, making the stock from the bones.

Can someone help me out with this please?

Many Thanks,



Dave

Pink.

Hi Dave,

This recent thread should help so I've added your post to it to keep the suggestions together. These threads may be useful too:

How do i make my own chicken stock?

Chicken soup - how do I make it (merged threads)

Pink

davetaylor

Hey Pink, many thanks for that.

Just ben reading the thread and you mentioned about browning the bones inthe oven first. Can you give me an idea of how hot and how long for?

Dave