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

Meadows

Slack_Alice wrote: »

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!)

You need 3 tablespoons of cream.
http://www.amazon.co.uk/review/RR2L09T3XCB79/ref=cm_cr_pr_cmt?ie=UTF8&ASIN=0752226797&nodeID=&!!!!!&linkCode=#wasThisHelpful

hubert_cumberdale

stick a whole chicken carcas in a pan with loads of veg and boil it up
the scrap bits of chicken will fall of and the flavour will be amazing can leave it chunky or wizz it up

Stephen_Leak

Like this ...

CHICKEN SOUP

4 x 250ml servings

INGREDIENTS

1 roasted chicken carcass
1 onion
100g to 125g of at least 2 vegetables (see below)
1 teaspoon of dried sage, or ½ a teaspoon each of parsley and thyme
1 chicken stock cube
1 litre of water
Ground pepper to taste

METHOD

Remove any skin from the chicken carcass and discard it. Peel the vegetables and chop any tops and/or bottoms off, if required, and then chop them into 2cm (1 inch) pieces. Peel the onion and chop it into 2cm (1 inch) pieces.

Put the chicken, onion and vegetables, herb(s), stock cube and water 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 and 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.

Season with the pepper.

ADDITIONS & ALTERNATIVES

Use green vegetables (celery, courgettes, leeks) and mushrooms for a light and delicate soup. Use root vegetables (carrots, parsnips, potatoes, swedes, turnips) and tomatoes for a thick and hearty soup, The so-called "Holy Trinity" of soup base ingredients is carrot, celery and onion.

For Chinese Chicken Noodle Soup, use green vegetables and add a small pack of noodles after bl*nding. Cook them in the soup, according to the instructions on the packet.

For Scottish !!!!-a-Leekie Soup, use 200g to 250g of leeks and add 4 stoned and thinly sliced prunes after blending.

TIPS

Don’t panic, if you fish out fewer bones than you remember going in. The smaller ones will have dissolved into the soup, adding to the goodness.

Slack_Alice

Meadows.. (Can't quote as am a new user?!)

FAB! Thank you so so much for this! Was gutted when I read the recipe to find it not listed!

Reallly appreciated hopefully it turns out good x

Meadows

Slack_Alice wrote: »

Meadows.. (Can't quote as am a new user?!) FAB! Thank you so so much for this! Was gutted when I read the recipe to find it not listed!
Really appreciated hopefully it turns out good x

You're welcome

zippychick

I've merged this with the chicken soup thread

empy

Good afternoon so I'm trying to be good this month and really, really try to stick to a budget os that I can hopefully give up work and become a SAHM after xmas and as such have from one chicken made meals for 4 of us for two days:j I would like to use the carcass and have heard you can make soup from it! Can anyone please tell me or point me in the right direction on how to do this?


Thanks

sharalee99

Hiya
There is a thread here with chicken carcass soups on, there's a few I think.
Oh, and some other tasty ones too

https://forums.moneysavingexpert.com/discussion/3568295

Hope this helps!

VJsmum

Here is what i do

Remove all possible meat from carcass, not forgetting the bits underneath

Put carcass in large pan of water add garlic, celery, onions, leek, carrots - probably 2 - 3 garlics, couple sticks celery, couple each onions leeks and carrots

They don't need peeling - just bash garlic and roughly chop veg, and quarter the onions

Add either a bunch of herbs tied up or, if you're me, a couple of bouquet garnis or some mixed herbs

Bring to boil and simmer with lid on for 2 - 3 hours

Leave to cool and strain liquid into a separate container.

Go over the carcass thouroughly and pick off any usable meat (i would only use this meat in soup)

This is a bit minging but it is amazing how much you get off. Throw the carcass and veg away - compost.

You can then batch the stock and freeze it to use in risotto, future soup, or gravies etc.

TO make soup

Unless you have a specific recipe - leek and potato, carrot and coriander etc then this is what i do

put in a selection of hatever veg i have - onion, carrot, leek, celery, runner beans, sweetcorn, sweet potato, potato

Add the meat from the carcass

add a tin or two of tomatoes and some puree / ketchup (i tend to rinse out "old" ketchup bottles where you can't quite get that last bit!)

Add some lentils / pearl barley or soup mix, though this is better soaked overnight before adding. Add some mixed herbs and seasoning

Boil for an hour or two, thicken with cornflour if you like - or potato,

When it's done, turn it off and leave it for a day as it's always better the next day.

Can be frozen

HTH

VJW87

I know my aunt used the chicken carcass to make chicken soups - instead of lentils though she would use rice or use soft noodles, adds some good bulk to the soup for a reasonable price!