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

loopy_lass

i make one most weeks as we have a chicky loo at least every week...

i also tend to boil the stalks from cauli, brocolli ends off carrots etc with the bones. sieve it, pick the bones, boil it all up with chopped veg n sometimes i put suet dumplings in it ..... MMMmmmmMMMMMMmmmmmmmm


hth loops

elona

I usually bash the chicken carcass a few times with a rolling pin and then put it in the slow cooker overnight to make stock.

Yategirl

Oohh!! Thanks for all the suggestions - I will be having a go at making soup this week!!

Now just got get my toddler to *help* me make some bread and we'll be sorted ;D

sleepless_saver

I boil up the drumstick and thigh bones left over from the packs of free range chicken joints which I use a lot. Add a carrot, onion and a bay leaf. Yes I know people have eaten the meat off the bones but I reckon if they're boiled plenty it shouldn't be a problem. ::)

franky

I put the chicken carcass in slow cooker with water and veg overnight to make stock

kazd

I always boil the bones up, pick off any meat, then add carrots, onions, potatoes (pretty much any root veg) bring to the boil and then simmer for a few hours, then add dumplings. However, I usually do this with a couple of litres of water, usually there is enough left over to have over chips the next day. Real Northern stodgy grub. I love it.

Noozan

I usually roast the bones for 15 mins in a very hot oven first as I find this intensifies the flavour. Put in pan with carrot, onion, celery, bay leaf, peppercorns, parsley stalks. Simmer gently for 2 hours. Strain off stock and pick out bits of meat. Add meat back to stock.

To make a clear soup, I just throw in whatever veg is I have along with a handful of barley, lentils or rice.

To make cream of chicken soup, I melt a knob of butter, add equal amount of plain flour. Cook until sandy coloured. Add milk to make a thick roux sauce. Then gradually add enough of the chicken stock to get the consistency of soup that I like. This is the tastiest chicken soup ever

toozie_2

I'm another slow cooker fan.
Usually bash bones, bung in slow cooker with herbs and an onion chopped, leave over night on low.

Next morning drain stock, leave to cool, that night skim off any fat. Bung back in slow cooker with all my left over veggies, and sometimes lentils, or some other pulses.

Next day usually liquidise, its quite thick, and serve that night with warm bread from bread maker, does lunch the next day too.....yummy

Queenie

The chicken stock makes a great risotto too

karenjeanadams

Hi there, hope you don't mind a newbie joining in!

I take the carcas (whole) and place in large saucepan, add enough water to cover and add 1 stick celery, 2 large carrots and a quartered medium sized onion. Bring to boil and then simmer for an hour, add seasonings and simmer a further 30 minutes. Drain through a colander, putting the broth back into saucepan. Let chicken cool slightly to handle and take off all the meat, and add to the broth with the celery,carrot and onion chopped into bite sized pieces. Add more carrots, a few potatoes and any other veg you fancy, and bring to the boil, and then simmer until veg are cooked through, seasoning to taste. When veg are done, thicken broth with flour or corn flour until you have a stew. In seperate pan, cook 3-4 medium potatoes and then mash with butter and milk. Pour stew into a casserole dish, and top with mashed potato, bake in a 180c/350f oven for 30 minutes.

This is my own recipe that we fondly call Hen House Pie, enjoy!