when cooking what do you put in your soup ?

Question

what do you put in your CHICKEN SOUP ?

Answer 1

when making soup you should always use a 'mirepoix' of vegetables, this is celery,onion, leek and carrot. if you always use these vegetables in your soup you will get a good flavoured end product.sometimes you may want to omit the carrot as you may not want the colour of it.
also add bay leaves, remember to remove them before blending the soup.
cracked black pepper is good for flavour too, careful though, it can get very hot if you add it when you sweat off your ingredients first and then blend your soup, so add it sparingly.
fresh herbs at the end are nice.
croutons for garnish if you want
make sure you always put stock into your soups

follow these simple steps and bingo, you'll be a soup dragon in no time

Answer 2

When I cook a chicken soup, I will also add in fresh mushrooms, cream and finely cut parsley.

Answer 3

What do you like? You need to start w/ a stock, beef, chicken or veg. Peel potatoes, cut in small pieces, along wl other veggies. Do you have a crock pot? A can on tomatoes, I use Hunts ( make sure their in small pieces). You can use cube steak or stew meat, cut in small bite sized pieces. (Roll in flour & brown them 1st. They just taste better! Cook on low heat for 8 hours. You can put cabbage in it (use sparingly). I eat mine w/ corn bread. (Dromadery brand is good) Follow the recipie.

Answer 4

Depends on what kind of soup I'm making.

Answer 5

That depends on what kind of soup I am making!

Normally lots of fresh veggies!

Answer 6

Chicken Noodle Soup
This old-fashioned chicken noodle soup welcomes you home from the cold. One taste and you'll see why it's one of the best.

Prep Time:55 min
Start to Finish:1 hr 55 min
Makes:6 servings

Chicken and Broth
1 cut-up whole chicken (3 to 3 1/2 lb)
4 1/2 cups cold water
1 teaspoon salt
1/2 teaspoon pepper
1 medium celery stalk (with leaves), cut-up
1 carrot, cut up
1 small onion, cut up
1 parsley sprig

Soup
2 medium carrots, sliced (1 cup)
2 medium celery stalks, sliced (1 cup)
1 small onion, chopped (1/4 cup)
1 tablespoon chicken bouillon granules
1 cup uncooked medium egg noodles (2 oz)
Chopped fresh parsley

1. Remove excess fat from chicken. In Dutch oven or stock pot, place chicken, giblets (except liver) and neck. Add remaining chicken and broth ingredients; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
2. Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined strainer; discard vegetables. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim and discard fat from broth. Use immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze for future use.
3. Add enough water to broth to measure 5 cups. In Dutch oven, heat broth, sliced carrots, sliced celery, chopped onion and bouillon granules to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrots are tender.
4. Stir in noodles and chicken. Heat to boiling. Reduce heat to low; simmer uncovered 7 to 10 minutes or until noodles are tender, stirring occasionally. Sprinkle with parsley.

Simplify
Start with 3 cups canned chicken broth and 3 cups cut-up cooked chicken or turkey instead of making the chicken and broth.

Answer 7

Root veg and chicken stock.
Fish, potatoes, onions and milk. Season well.

Answer 8

Garlic, Scallions and noodles.