chicken soup?

Question

has anyone got a really good recipe for good old fashioned chicken soup whenever i make it no matter how i tend to do it i always end up with that yucky fatty stuff ending up on top after i refridgerate it XOXO

Answer 1

May I suggest that when you cook you chicken you remove any skin or fat from the chicken or use skinless chicken breast fillets, this recipe has only 16g of fat.
Mom's Chicken Soup

Ingredients:
1 tablespoon olive oil
3 carrots, cut into 1/4-inch dice
2 medium onions, diced
2 ribs celery, cut into 1/4-inch dice
10 cups homemade or canned chicken broth
1-3/4 teaspoons salt
1/4 teaspoon thyme
2-1/2 to 3 cups diced, cooked skinless chicken breast
2 cups cooked egg noodles

Directions:
1. Heat oil in Dutch oven over medium heat. Add carrots, onions and celery and cook 4 to 5 minutes, until softened.
2. Add broth, salt and thyme. Bring to boil. Reduce heat to low and simmer 25 minutes. Stir in chicken pieces and cook 5 minutes. Add egg noodles and cook until heated through. Makes 6 servings.

Answer 2

If you skin the bird and then cook it by roasting on a rack, much of the fat would drain away. Then cut the meat up and put in the soup. If you want the flavor from the fond in the pan, heat it and deglaze with white wine or water and boil down about 50%. Put the liquid in a separator (has a spout connected at the bottom so you don't pour from the top. Let sit until the fat separates from the liquid. Pour carefully just the water part into your soup.

Answer 3

Make your soup in stages. I'm sure how you do it will taste fine done in this manner....

The day before, make your chicken stock by boiling/simmering chicken parts w/ bones and onion, carrot, celery, bay leaf, peppercorns, salt.. When the meat is cooked, remove it, let cool, and pick off meat, discarding bones/skin. Meantime, simmer your stock a bit to concentrate it. Strain thru a sieve to get out pieces/parts, and put stock in fridge. Chicken meat, too, tho keep it separate from stock right now.

Next day, assemble your soup. By now, you can skim off the chicken fat that is floating on top of the stock. Your chicken meat is ready to use, and all you need to do is cook your veggies.

Restaruants cook and add noodles and rice separately from the rest of the soup, as both will sit in the stock and swell and swell and swell, until they are nothing but mush. You may consider doing this if you have a large quantity of soup to eat over a few days.

Answer 4

you should use skinless and boneless chicken and you won't have that problem also chicken broth instead of water carrots and simmer on low until done. I promise you there will be no fat in the morning just warm up and enjoy.Good Luck!

Answer 5

Old-Fashioned Chicken Noodle Soup:

1 hour 15 min prep
6-8 servings

1 tablespoon salt, for pasta water
8 (14 1/2 ounce) cans reduced-sodium chicken broth, divided
3-4 cloves garlic, sliced
2 1/2 inches fresh ginger, peeled and cut in 1/2 inch pieces
1 medium yukon gold potato, peeled and cut in 1/3 inch cubes
1 cup sliced carrots, cut in 1/4 inch thick slices
1 medium onion, cut in 1/3 inch pieces
1 cup sliced celery, cut in 1/2 inch slices
1 cup chopped cleaned mushrooms, preferably cremini,to taste (optional)
2-3 well-seasoned cooked chicken breasts, cut in 1/2 inch pieces (See Note *)
8-12 ounces uncooked noodles or short pasta, of your choice
salt
fresh ground black pepper

1. In a large saucepan, combine 6 cans of the chicken broth, garlic, and ginger, bring to a boil over medium-high heat, and reduce by half.
2. Fish out ginger pieces, but leave garlic slices in the broth.
3. While broth is reducing, fill a large saucepan 3/4 full of water, bring to a boil, add salt, if desired, and stir to dissolve.
4. Add noodles or pasta, and cook until almost al dente, about 8 minutes, and then drain.
5. Return the reduced broth to a boil, add the potato, and simmer for about 10 minutes.
6. Add the carrots and onion, and simmer for 5 minutes.
7. Add the celery, optional mushrooms, if using, chicken, and cooked pasta, return to a boil, and cook about 2 minutes.
8. Add 1-2 additional cans of additional broth, depending on how rich and thick you like your soup or how far you want to stretch it, return to a boil, season to taste with salt and pepper, and serve immediately.
9. We make these big batches, even though there are only two of us, and freeze the excess in 1 quart Ziploc freezer bags, so we always have lots of different homemade soups on hand.
10. Each 1 quart bag will serve 2 quite nicely, if accompanied by some hot sourdough bread, butter, and a small salad, or serve as a nice first course.
11. *Note: We cook big batches of chicken breasts when they are on sale, then bone them out, and freeze the cooked meat in about 1 lb packages for quick dishes or convenience when fixing dishes like this.
12. To make, season chicken generously on both sides with seasoned salt, granulated garlic, Tony Chachere’s Creole Seasoning (if you like it spicy), and pepper, and rub with olive oil.
13. Wrap tightly in aluminum foil, place in a baking dish, and bake in a 375 degree F oven for 1 hour.
14. Turn off oven, and allow chicken to set for 1 hour.
15. Remove from oven, and allow to cool to room temperature without unwrapping.
16. Remove skin and debone breasts, saving both for making stock if desired.
17. Freeze meat in Ziploc bags, and thaw as needed.

Answer 6

of course ..thats chicken fat..just scoop it off....it makes great chicken gravy...just melt some of the fat, add equal amount of flour, brown for a couple minutes ,,add chicken stock...U got gravy...yummy..oh yah, add salt and lots of pepper to taste too

Answer 7

of course you do...that is chicken fat....just remove it and reheat the soup....that always happens...

Answer 8

before u reheat scoup out the fat.