Chicken stock to soup

Sublime_2

I just cover the chicken carcass in my slow cooker (or stockpot) with some water, and add some onion, garlic, carrots, and herbs, seasonings. I then strain, and add any veg handy, and cook, then blend.

You can add lentils, or tinned pulses to the above.

Sucker_for_sweeties

r.a.i.n.b.o.w wrote: »

Fab, thanks! I haven't made soup before (:o) so wasn't sure where to start! I'm sick of paying for cans of the stuff, when I'm throwing away perfectly good chicken bones and bits that could be converted into lunch for my hubby.

:T

Ooohh good luck with first time. You'll never go back.:D

It's amazing what can be done with some VERY tired vegetables, a pile of bones with all the bits you think you can't eat on them and a handful of rice/barley/split peas/sliced tatties - whatever!

Also amazing is how cheap it is and good it tastes, often even better the next day.:j

Still can't make it taste like my gran's though

socks_uk

The good thing about homemade soup is that you know there is no salt in it except what is in the OXOs.

I've added some 'soup mix' to my beef soup. It has lentils, pearl barley, dried veg, pasta, etc. in it but you have to pre-boil for 10 minutes (bought from Morrisons). You can also add tinned veg or beans in it but I buy dried beans and soak overnight before adding.

My favourite soup is leek & cheese. It's a thin soup and the grated cheese melts into it.

Stephen_Leak

Your wish is my command ...

CHICKEN SOUP

Part of the "Rubber Chicken" collection.

A simple recipe for chicken soup, using a leftover chicken carcass. A basic broth can be made with just the chicken, water, onion and pepper.

4 servings

INGREDIENTS

1 onion
100g to 125g of at least 2 additional vegetables (see below)
1 roast chicken carcass
1 litre of water
1 chicken stock cube
1 teaspoon of a dried herb
Ground pepper to taste

METHOD

Peel the onion and chop it into big pieces. Peel the other vegetables, if required, and chop them into 2cm (1 inch) pieces.

Put the chicken, onion, vegetables, water and stock cube into a large saucepan on a medium heat. Stir thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering).

Put the lid on and cook for 1 hour. Check the liquid level from time to time and top up if it starts to dry out.

Fish out the bones and put them on a plate. Remove any meat which is still on the bones, Put the meat back into the soup. Discard the bones.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy. If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.

Put the saucepan on a low heat and reheat the soup gently.

Add the herb. Stir thoroughly.

Season with the pepper.

ADDITIONS & ALTERNATIVES

You can use carrots, celery, courgettes, leeks, mushrooms, tomatoes, parsnips, potatoes, swedes, turnips, etc. Using green vegetables and mushrooms will give a light and delicate broth. Using root vegetables and tomatoes will give a thick and hearty soup.

If you can’t think of a suitable herb, sage would seem to be a good one to use. You can’t say that sage and onion doesn’t go with chicken.

For Chicken Noodle Soup, use green vegetables and add a small pack of noodles. Cook them in the soup, according to the instructions on the packet. If you freeze the soup, do this when you reheat it.

TIPS

Don’t panic, when you fish out fewer bones than went in. Some will have dissolved into the soup, adding to the goodness.

r.a.i.n.b.o.w

socks_uk wrote: »

My favourite soup is leek & cheese. It's a thin soup and the grated cheese melts into it.

Now THAT sounds just like hubby's kind of soup! He LOVES leeks, and he LOVES cheese...I can feel a batch of that coming on, too

lisa26_2

If you're doing your soup in a slow cooker you don't need to boil the soup mix first, I just soak it overnight then add it to my soup at the start.

thriftlady_2

r.a.i.n.b.o.w wrote: »

(Sorry if I've put this in the wrong place or there's already threads about this - I can't get the search to accept "CHICKEN SOUP" as a complete phrase rather than CHICKEN (or) SOUP, if you see what I mean...)

To use the search function effectively try this

1) select 'advanced search'

2) select 'search titles only'

3) type in your search words.

I've just done this and got loads of threads with chicken soup in the title

tandraig

chicken and mushroom soup yum - but first you need to make stock from the carcase - i just chuck in some onion and herbs and simmer for hours.
then saute a few mushrooms in butter (or oil if you prefer) adding a little salt and pepper. add the chicken stock bring to the boil then simmer for about ten minutes, check seasoning. now you can either strain and serve as a clear soup or you can blitz it and add a little milk or cream to make cream of chicken and mushroom soup. lovely - oh and there is no reason why you cant do it with turkey carcase - tastes just as good!

r.a.i.n.b.o.w

thriftlady wrote: »

To use the search function effectively try this

1) select 'advanced search'

2) select 'search titles only'

3) type in your search words.

I've just done this and got loads of threads with chicken soup in the title

I did that, but also got all the posts with other flavour "soup" titles

thriftlady_2

r.a.i.n.b.o.w wrote: »

I did that, but also got all the posts with other flavour "soup" titles

Weird Wonder what's up with it your end?