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Chicken Soup |
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#1 |
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Forum Member
Join Date: Nov 2011
Location: Scotland
Posts: 818
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Chicken Soup
What brand Chicken Soup, do you think has the best flavour
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#2 |
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Forum Member
Join Date: Aug 2011
Posts: 3,559
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Homemade
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#3 |
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Forum Member
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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I make my own.
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#4 |
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Inactive Member
Join Date: Oct 2009
Location: Playing with Lego
Posts: 2,660
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#5 |
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Forum Member
Join Date: Nov 2011
Location: Scotland
Posts: 818
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Thanks folks. Do you have a simple receipe please
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#6 |
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Forum Member
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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Quote:
Thanks folks. Do you have a simple receipe please
I like thick soup and does take a while to cook as you cooking the chicken and then skimming off the fat and other impurities while keeping the lovely stock. This takes about an hour and a half. Then it is peeling carrots,onions and potatoes and putting them in the stock with the chicken. Add some butter and herbs and spices and then turn up the heat and get to the boiling point. Then turn it down and simmer for about an hour. In a bowl put in about six tablespoons of flour and some water to make a sauce type paste by using a whisk. When the paste is smooth, add it to the soup. Simmer for six minutes until it has cooked through and then ladle into bowls. |
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#7 |
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Forum Member
Join Date: Jan 2006
Location: Sitting at my PC
Posts: 9,434
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I make a chicken soup everytime we have roast chicken.
When the meat has been removed from the carcass, I put the carcass in a large saucepan with salt. whole peppercorns, a carrot, some onion skin and outer layers of onion, a couple of whole cloves, a bay leaf. Cover with cold water and bring to the boil. Simmer for at least 90 minutes and then strain the stock into a basin. Discard the carcass and the other stuff. To make the soup: Dice 1 Onion 2-3 carrots and fry in a little oil in a large pan till onions are soft. Add 2-3 diced potatoes, plus any other vegetables such as celery, leek, swede, turnip and tomatoes (skinned and chopped) Add the stock to the pan with salt and pepper to taste and simmer till the vegetables are soft - about 30 minutes. The soup can be served like this or blended till smooth. If there is any chicken meat left over, this can be diced and added to warm through in the soup at the end. Do not cook it as it will toughen it. |
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#8 |
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Forum Member
Join Date: Jun 2004
Location: Hampshire
Posts: 511
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Quote:
I make a chicken soup everytime we have roast chicken.
When the meat has been removed from the carcass, I put the carcass in a large saucepan with salt. whole peppercorns, a carrot, some onion skin and outer layers of onion, a couple of whole cloves, a bay leaf. Cover with cold water and bring to the boil. Simmer for at least 90 minutes and then strain the stock into a basin. Discard the carcass and the other stuff. To make the soup: Dice 1 Onion 2-3 carrots and fry in a little oil in a large pan till onions are soft. Add 2-3 diced potatoes, plus any other vegetables such as celery, leek, swede, turnip and tomatoes (skinned and chopped) Add the stock to the pan with salt and pepper to taste and simmer till the vegetables are soft - about 30 minutes. The soup can be served like this or blended till smooth. If there is any chicken meat left over, this can be diced and added to warm through in the soup at the end. Do not cook it as it will toughen it. ![]() OP, if you don't want the bother of making the stock you can use a bought stock concentrate or good quality cube and it will still be miles better than a shopbought soup. |
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#9 |
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Forum Member
Join Date: Aug 2010
Location: Essex
Posts: 16,223
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Quote:
Is it cheaper, easier and tastier that way?
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#10 |
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Forum Member
Join Date: Apr 2011
Location: Roseland Peninsula
Posts: 777
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Best branded soup is by New Covent Garden Co. Its called 'Our Best Chicken' and it amazing with a nice proper chickeny taste with bits of chicken it it to mmmmmm
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