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

Pink.

Hi Tracey,

I've merged your thread with the main chicken soup thread that should help. Also have a look at these other threads:

using chicken carcasses for soup?

Chicken question again please soup ?????

chicken soup problems...

moles and cream of chicken soup


Pink

nicola1982_2

Hi guys

OH wants chicken soup for dinner. I have 2 chicken fillets and chicken stock cubes, plus a load of carrots and parsnips. Does anyone have a good recipe I can use?

Thanks in advance

Nicola x

mattogier

Really to make a decent chicken soup you need the bones to make a stock with aromatics (onion, celery and carrot with some bay and peppercorns) and use thigh or leg meat as breast tends to go a bit dry and stringy.

That said, if you have an onion and some sweetcorn you could make a chicken
and sweetcorn soup fairly easily...

Cut up breast meat across the grain into strips, fry these in a good dollop of butter until just cooked (77 deg C if you have a meat thermometer) and set aside to rest.

Meanwhile dice an onion and gently fry with a good handful of sweetcorn (tinned or frozen - defrosted and well drained) (or indeed your carrorts and parsnips finely diced) - fry until onions are soft and "clear". Add in any herbs that take your fancy (Sage is good)

Add a good spoonful of plain flour and the stock cube and genly fry the roux that will make your soup thicken later.

Add hot water (or milk) in stages until the right volume / thickness has been reached - stir well as this should release all the lovely bits stuck to the pan that will flavour your soup. Simmer gently for 15 to 20 mins - taste and season as needed.

When ready to serve add back in the previously fried
chicken and warm through but dont over cook it otherwise it will go tough!

Serve with a dollop of butter, olive oil, cream or crème fraise in the middle of the bowl and, if you really feel adventurous some home made bread!

Enjoy!

vanoonoo

I have had roast chicken today and will make my pie from the leftovers for tomorrow- usually I make a stock from the carcass and have occasionally made soup from it, but wondered what everyone elses recipes for chicken soup are? I fancy some chicken soupe and crusty bread for new years day afternoon hangover cures after bacon and egg sarnies when (ever) we wake up

my carcass will really only have hidden meat as I have mastered pie making now, so how would YOU make soup from that? carrots, onion, bayleaf and peppercorns I have but would have to get other stuff in tomorrows shop

happy to buy extra ingreediments as it is mine and husbands birthdays on tues and wed so dont mind going all out for a decent soup

(sorry to hijack thread!)

regards Noo

jennyjelly

I know it's cheating but my mum does the carcass, carrots, onions, stock cube normal thing with quite a lor of water and then adds a tin of cheap cream of chicken soup. I was horrified when she told me but have to admit it tastes wonderful!

vanoonoo

sounds like a plan .....

anyone else suggest some extras for my souper soup?

charlies_mum

Think I have finally mastered my Mum's chicken carcass soup, and it is lovely (not as nice as hers' obviously).

I cooked the chicken on Sunday, put the bones in the slow cooker yesterday and put the stock in the fridge overnight. I am now making soup in the slow cooker, but wondered whether it will be Ok to reheat tomorrow - I don't want to poison anyone :eek:

phizzimum

I would say it would be fine...just make sure you bring the stock to the boil.

I've just had soup for lunch made with Sunday's stock and so far I'm ok!

squeaky

It's been an hour since you posted this - are you still OK?

charlies_mum

Thanks Squeaky, it's still bubbling away in the slow cooker. The stock was in the fridge overnight, but I still don't know whether to reheat tomorrow