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

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  • BitterAndTwisted
    BitterAndTwisted Posts: 22,492 Forumite
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    I believe that "half and half" is the American term for single cream
  • LondonDreamer
    LondonDreamer Posts: 725 Forumite
    I believe that "half and half" is the American term for single cream

    They're a bit different (half and half typically has a slightly lower fat percentage) but I would substitute half and half with single cream. You could dilute it a bit with milk if you wanted a lighter taste.
  • zippychick
    zippychick Posts: 9,339 Forumite
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    Hi Kippers

    What did you decide in the end? I've merged this with the chicken soup thread so you can see the other recipes here :)

    thanks
    Zip
    A little nonsense now and then is relished by the wisest men :cool:
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  • Hi, I've just been going through my freezer because we're moving at the end of the month so need to use up whats in there!

    I've found 3 chicken thighs leftover from BBQs in the summer. I always have frozen veg so was wondering if anyone's got a recipe to make some chicken & vegetable soup? I need it to be quite a thick soup otherwise my two year old won't eat it as he thinks it's a drink when it's too runny and gets confused why he has to eat it with a spoon!(plus I prefer thick creamy soups!!) Was wondering if maybe I could put some pasta in it too?

    Thanks
    Proud wife to a soldier and mummy to two gorgeous boys
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  • Pink.
    Pink. Posts: 17,650 Forumite
    10,000 Posts Combo Breaker
    Hi yummymummy,


    I often make a chicken and veg broth with chicken stock:

    -Add a couple of handfuls of soup mix (barley, lentils, and split peas) to the stock
    -Depending on the amount of soup I'm making, sometimes I add a couple of stock cubes for extra flavour at this stage.
    -Simmer until the pulses are soft then season with black pepper and add chopped carrots, leeks, celery and parsley, although any veg will probably work well.
    Once all the veg are cooked add in the reserved chicken, check for seasoning and serve with warm crusty bread. Pics of how I make it here


    If I were you, I'd cook the chicken thighs, then remove the meat and simmer the bones to make your stock. Alternatively you could just use chicken stock cubes/powder if you need to make it more quickly but they can be very salty. To thicken it add some potato which if cooked for long enough will break down and thicken the soup. Alternatively whizz it with a stick blender if you have one.

    These threads have more recipes and ideas:

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

    Cream of chicken soup recipe?

    Chicken stock to soup

    I'll add your thread to the first link later to keep the recipes and suggestions together.

    Pink
  • Gigervamp
    Gigervamp Posts: 6,583 Forumite
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    Don't do what I did once and blend the soup! You'll end up with something the consistency of porridge! It tasted nice apparently, (I don't eat meat) but didn't look very nice.
  • mrbadexample
    mrbadexample Posts: 10,805 Forumite
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    Gigervamp wrote: »
    Don't do what I did once and blend the soup! You'll end up with something the consistency of porridge! It tasted nice apparently, (I don't eat meat) but didn't look very nice.


    I'd agree - it goes too smooth. I like a bit of texture, so I just give it a thorough going over with the potato masher. :)
    If you lend someone a tenner and never see them again, it was probably worth it.
  • DrDaz
    DrDaz Posts: 35 Forumite
    Hi yummymummy

    Adding rice or pasta is a good way to rescue a soup that is too thin, and it bulks it up quite nicely.

    I tend to add uncooked rice pasta, once the soup is ready and then simmer it while the rice or pasta cooks through. The rice/pasta will absorb liquid as it cooks and I guess the starch will also thicken the soup.
  • Hi everyone, as its winter and it's so so cold, nothing sounds more inviting than a bowl of chicken soup! As I like to see what goes into what I eat, I would prefer to make the soup from scratch than use a tinned or packet variety.

    My question is this. I have the "New Covent Garden Food Co - Soup for all occasions" recipe book, there is a Creamy Chicken Soup (page 23) recipe in there. (Does anyone has this book?) At the end of the method it says "Add the double cream and milk, then season to taste and serve".
    The problem is, in the ingredients list, there is no mention of double cream?!?!

    Does anyone know how much should be put in if it has no mention of it?!

    Thanks to anyone that can help

    (Hope I'm not going mad, but I've re-read about 5 times just to make sure I haven't missed it out and therefore risk looking like an idiot!)
  • As much or as little as you like. Or none at all. The only way to know whether it's the way you like it is to taste it. Trust your own taste-buds. Neither cream nor milk are an essential ingredient in chicken soup imo: it just needs plenty of good chicken flavour and enough seasoning.
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