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Discussion in 'Food & Drinks' started by Ruby Begonia, Apr 5, 2016.
Never knew that, thanks Babs.
Ruby...From your book
I generally enjoy the chicken soup that I make, but I don't use a recipe and it's seldom the same. I usually make far more than I can eat in one sitting, so I make it to refrigerate and heat up over the next few days. I like pasta in my chicken soup but I don't like reheated pasta so much, especially when it starts falling apart, so I often cook the pasta separately so that it's fresh.
Typically, I think people will use the cheapest cuts of chicken for soup, or even left-over cuts of chicken, but I don't like that so much. Normally, I will use chicken breasts, cut up into pieces before boiling them. I don't care for the gross white stuff that floats on top of the water after boiling the chicken breasts, so I will bring the water to a boil just enough to partially cook the chicken, then I will discard that water and add more, sometimes along with a chicken broth or base, bringing it to a boil, then turning it down to a lower temperature. Sometimes I'll mix Italian sausage to the mix, but not typically.
I don't use the same ingredients all the time, but I like to add some quinoa, and sometimes a small amount of brown rice. I might add a finely chopped jalapeño pepper and some red peppers. Sometimes I'll chop an onion into the mix, but other times I'll use a few very small whole onions that will fall apart during the process anyhow. I'll throw some vegetables in there, generally corn, and maybe a small amount of peas. If I use green beans, I will wait to add them later so that they're not too soft. I will most always add some carrots. If my wife is going to have some, I'll include some celery but I don't personally believe that celery adds anything useful so if it's just for me, I don't bother with the celery.
Then I'll turn it down to low or simmer, depending on whether I plan on being around to stir it often or if there is a danger of my forgetting about it for a while. While it's simmering, I'll add some thyme and anything else that might look interesting from the spice rack, including a bay leaf, since that's expected. Oh, salt and pepper is a given, of course. Everything needs salt and pepper.
Then I'll wait for however long it takes, sampling a cup of it every now and then. Before I am ready to eat a larger bowl of it, or to serve it, I'll boil some pasta, drain the pasta, and add the soup to the pasta. Sometimes, I'll cook the pasta with it, but then I don't like it very much after the second reheating.
Yes, I always cook the pasta separate. If you don't some pastas will soak up the soup too much by the next day.
Wow Ken, sounds like you do a good job . I must disagree about the celery..lol..my holy trinity for chicken soup is celery, onion, and carrot..I just miss these if they aren't included. I've made soup with leftover chicken, whole chicken..rotisserie..you name it. I added a can of Ro-Tel before and spiced it up..then crushed tortilla strips on top. I like thyme too..
I'm not crazy about rice in chicken soup ..but I've used it if I was out of pasta. I always add broth and bouillon...I love a rich broth. I freeze mine too..in individual servings..and it always gets eaten...
Definitely pasta for me... I don't really like chicken & rice soup. And lately it's been the Kluski noodles... sometimes the thicker and sometimes the thin.
My soup is really *really* basic. I start with chicken breast... sometimes onion, sometimes not. I add low-sodium chicken broth, carrots (as many carrots as I can), pepper, and parsley. I add the noodles after everything else is done to soak in that broth. Once in a while I'll make it a chicken corn soup, but that doesn't happen too often.
Now when it comes to homemade *vegetable* soup, that's when I love experimenting with all kinds of wonderful variations! But chicken soup... rather basic for me.
Yes!!! wonderful, thanks Karen!
@Ken Anderson , you win the "Kitchen Sink Chicken Soup" award!
That what soup is all about, what you like and what you have.
I don't use all of that at the same time, or in the same soup.
I make chicken soup often... I make the real Jewish chicken soup with matzos balls..
I start with many pieces of chicken (about 6 to 8.. thighs, legs, drums) that I cut away most of the fat and skin possible.. I then add it to a HUGE pot and add some carrots, parsnips, onions and if I have celery stalks, all cut up into larger pieces except the onions, I leave them whole (I use small onions).. I like to add fresh dill also if I have any, if not, dried dill..
Fill up the pot with water and let it simmer (after a boil) for several hours..
The chicken will fall apart as it is so tender, but that's OK..
Best to let the soup cool in the fridge overnight to remove the fat that floats on top, although we always have some before.. Serve with some of the veggies in the soup.. They are simply delicious..
Make the Matzos balls (very small) and serve with the soup.....
You should have enough soup for a few days..... It gets better every day....
a meal to die for..................... Also good for what ails you especially a cold.....
Thanks @Steve North . These days I cheat. Your way is best, or simmering a few carcasses for hours and hours. I just got tired of straining and cleaning up the stock, pulling the fat off the next day before adding fresh veg, etc. So these days I use broth and either skinless breasts or cut up cooked chicken.
I've heard of a way to make incredibly rich chicken stock for soup by simmering bones/ carcass, then next day adding more bones to it and simmering again, then again the day after but adding a little water, and yet again!
I think it's a Chinese method but not sure. I believe you'd have to have packages of bones in the freezer before starting the process.
I have never eaten soup with matzoh balls! I've watched how to do it on TV but was afraid to try. Any hints?
Buy the box, Ruby. That's what I've always done. Very easy to make and they're delicious. I don't like pasta or rice in my soup but do love matzo balls....maybe I have some Jewish in my background.
@Chrissy Page , then you (and I) would be fortunate, such crazy good food they have!
So I read the matzoh balls should float, and not sink. True?
This is how?
Yes, they are light, not heavy. I make them about that size, not small like Steve said he did.
Think you only added an egg and a little oil to the matzo mix, let it sit for awhile and then cook them. I always took out a little soup to cook them in or cooked them in chicken bouillon.
So much better than pasta or rice in my opinion.
Ahhh, Chrissy, you cooked them separately in the broth or boullion... Then served with the main soup?
I forgot that Steve made small ones, but those should be good too. Oh I'm excited, I needed a new thing to learn.
Yes, I didn't want to cook them in the soup, I never cooked my husbands pasta in the soup, always separately.
I prefer the big ones, they're very light. I don't know how small would taste. I've eaten it in Jewish Deli's in Chicago and they were the big ones. Usually about 3 to a bowl.
@Terry Page , I finally caught up with this. So funny, especially the chicken basting her own self in the soup pot. Weird, but funny.
Yes, the days in the snow all raw and freezing, then coming in to a steamy, fragrant kitchen and a bowl of hot chicken soup. That's what that crazy little bit reminded me of. Thanks.
Nothing like a bowl of hot chicken soup in Fresno in the summer when it's 110 degrees.
Anything like that I have to cook in the winter. I won't even turn my oven on in the summer.
Yes, I always cook my soup pasta separately also and very al dente. I see the same principle applies. Large or small, they should taste the same, no? OK, 3 large to a bowl. Thanks.
I guess they'd taste the same, Ruby. I'm thinking smaller might be denser but I really don't know because I've only done the big ones.
When I said small, I meant about the size of a golf ball..
Not the size of a baseball, or tennis ball..
If you don't overcook them, they are very light..
If you overcook them, they become lead sinkers .....
I've never had a matzoh ball. I like drop dumplings in my soup though. I will make some sometime.
Well I made the matzo balls and just ate 2 in broth. I formed them a little larger than golf balls but they puffed up. I got 5.
They taste just like crackers! They are delicious, but they disintegrated somewhat when I cut into them.
I will make them again, though. Very tasty!
I don't remember them falling apart, Ruby. Did u follow the directions? Think you should have gotten 12 from one pkg. mine were the size of golf balls after they were cooked...maybe slightly bigger but not much. I know I could cut one into a few bite size pieces and they stayed in tact.