What are someof your suggestions for homemade chicken soup?

Question

Ok I'm boiling chicken leg quarters, not boneless skinless, because I want more taste. Then I'm going to strain it, save the broth, get all of the good meat out, put it in a new pan, and add the broth. Them I'm going to supplement it with, Swansens broth. Add carrots, celery, bolian cubes...... simmer, when allmost done.... egg noodles. Oh yea and through it all...add some choice spices... salt pepper, dash of parsley... and walla! What do you think? I made it like that last time, and my kids who usually don't eat soup....... loved it. So what do you think? And what would you add?

Answer 1

Hmmm almost similar to the one I make - I add a few more vegetables- frozen peas/corn (added only a few minutes before serving), dill for a great flavour, chopped onions (actually really good). Lol however now Im craving chicken soup yum.

Answer 2

After years of making Jewish pennicillin for my family I have found that the secret is cooking it at least twice. I let the soup cook once on a slow simmer for several hours until the meat is ready to fall off the bone. I let it cook until I can place it into containers -- I usually use the Ziploc or Gladware kind. I try to be sure to remove the chicken and bones and I ladel the soup into the containers and place those into a seperate container. All containers are refridgerated overnight . . . The colder the better but do not freeze. When I am ready for round two I open the containers with the broth and because the soup chilled it is easy to remove the chunks of fat that have solidified on the top. All of the broth goes back into the soup (look again for any bones that may have escaped) and goes back onto the stove to simmer again for several hours.

I remove all of the bones from the chicken which is now cool because it was in the fridge. That can then go into the pot and continue to cook adding more flavor.

You can serve it from the pot or repeat these steps and cook it a third time to remove even more of the fat.

For an added treat you can make matzo balls. Here is my tried and true recpie . . . My friends and family swear it is the best they have ever had. Special thanks to my mother who passed it down to me . . .

2 servings

1 egg
1 tablespoon oil
1/4 cup matzo meal
1 tablespoon club soda
salt
pepper
fresh parsley

Mix the first four ingredients. Add salt, pepper and parsley (flakes can be used instead of fresh to save time)to taste. If you use a lot of parsley the matzo balls will take on a green color. Using a food processor will definitely assist in properly mixing all of the ingredients.

Chill in the freezer for twenty minutes.

Mold balls with wet hands.

Carefully place the balls into a large pot of boiling water, chicken stock or chicken broth.

Boil for 45 minutes.

The matzo balls can be removed from the liquid and stored in the refirdgerator in an air tight container or for additional flavor keep them in the liquid.

To make additional balls double, triple, quadruple, etc., the recipe as needed.

Answer 3

It sounds wonderful. I do have a suggestion for you if you are interested. Rather than use boulion cubes, if you purchase from the soup section, a chicken base, its in a paste, it has so much more flavor than the cubes. I wouldn't recommend the wylers crystals, I have tryed them and they just seem to add a strong salt taste. I found the pastes wonderful. If you can get the L.B. Jamison brand, that is the best. The only other thing I would add before the walla - would be a dash of garlic. Onions are optional, definatley a personal choice, but I love it with onions.

Oh yeah, if you use the chicken base, you can do away with the swansons broth, just add water and then the base to taste.

Answer 4

I get tired of the old fashion chicken soup:
Chicken Bisque w/ Broccoli & Cheese

Ingredients:
2 cups chicken broth
2 tablespoons olive oil
4-5 cups broccoli, chopped
1/2 cup carrots, grated
1 cup onions, chopped
1 cup celery, chopped
1 tablespoon chopped garlic
6 tablespoons butter
3 tablespoons flour
2 1/2 cups whole milk
1 lb Velveeta cheese, cubed
1 (10 ounce) can cream of chicken soup
1 tablespoon worcestershire sauce
salt and pepper

Prep:
Add 2 tblsp olive oil to large fry pan and saute vegetables and garlic just until tender but firm and set aside.Do not brown and do not drain.
In a large pot set at medium low, melt 6 tblsp butter.Add the flour. Using a whip, stir until flour starts to thicken and then add the chicken broth, milk, soup, worcestershire sauce, cheese,salt and pepper. Simmer and continue to stir with whip until mixture is creamy and cheese is melted.
Add vegetables to cream sauce and simmer for 10 minutes.
Suggest topping with sour cream and chives or shredded cheddar cheese.
Serve with crisp breadsticks.

Answer 5

wow seems I'm the one that makes it really different

first i use a whole chicken cut up

first pass it is cooked with celery, carrots and garlic and parsley

i cook it all day in a crock pot

then throw away all the veggies, they have giving there all and add new veggies same ones usually before reheating to serve

of course cool down the chicken meat and get it all off the bone as well, throw away the skin and bone add meat back to soup

very rich, very flavorful

o salt and pepper too

Answer 6

Good start. Just add baby carrots, red onion, garlic, bay leaves, and peppercorns and a bit of salt to the stock. You won't need boullion after that. When you strain it, start over with fresh veggies for the soup. For fun, use a different shape pasta. Otherwise you're good to go!

Answer 7

i would add some finely chopped onion & cook the vegies slighty (braise) in a little olive oil to bring out the flavours then add the broth...let that cook for a bit then add the chicken..depending on the flavour/strength of the broth i would add a bay leaf also, not more then one though...everything you said sounds yummy....ps i'm making soup (but not chicken, turkey) for supper tonight too

Answer 8

Sounds a lot like my recipe...however we use leftover chicken from a roasted one so it's preseasoned. I don't use Swansons, instead I add a few cubes of chicken boulion. I also add some broccoli, and place a dish on shredded mozzerella on the table for everyone to sprinkle over their bowl.

Answer 9

it really is real - maximum veg is factor-loose - except peas - and inventory is only juices dissolved in numerous water, so no factors there - so that is only the chicken - one breast is about 4 a million/2 factors - so in case you imagine you've only were given, say, a 1/2 of this, then i'd say a bowl of your yummy sounding chicken soup ought to easily be about 2 or 3 factors - do not ignore you may upload herbs and spices factor-loose too and a contact of soy sauce or worcester sauce to characteristic better flavour

Answer 10

I'd add a bay leaf or two and some star anise. And a bit of basil. Bon Apetite!