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-> Soup
mother for one
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 Sun, Nov 04 2018, 9:37 am
We are doing a sheva bruchas in my house next week. I made a cream of chicken soup, besides the pieces of chicken and froze it. (Didn't want it to become soggy in the freezer)
How should I now (or a day before) make the pieces of chicken to serve in it?
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flowerpower
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Sun, Nov 04 2018, 9:43 am
First of all, I made it many times. It freezes well and doesn’t become soggy
You can prepare it a day before. Add the small pieces of cutlets and cook for 20 minutes- in the soup.
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Optione
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Sat, Mar 09 2019, 6:13 pm
Can someone please post a cream of chicken soup? I'm looking for a thick soup that also has pieces of veggies (and in this case chicken  ).
Thanks!
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dankbar
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Sat, Mar 09 2019, 9:03 pm
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I saute zucchini cubes with onions & garlic. You can also add parsnip, celery...once softened/crisp I fill pot water & chicken bones in a net. You can add chicken consomme. Cook for 2-3 hours to thicken. Remove net. Handblend. Then add cutlets last half hour. Then remove cutlets & cut into bite size pieces.
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pizza4
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Sat, Mar 09 2019, 9:11 pm
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Raizyscookin on ig has a great recipe, using lots of roasted zucchini and cauliflower.
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aycg
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Sat, Mar 09 2019, 9:14 pm
| Optione wrote: | Can someone please post a cream of chicken soup? I'm looking for a thick soup that also has pieces of veggies (and in this case chicken ).
Thanks! |
I do dankbar’S recipe and add a pack of frozen peas and carrots after I blend it
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FranticFrummie
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Mon, Mar 11 2019, 1:04 am
If you want it to be really rich, add some parve Tofutti "Better than Sour Cream". It will make it so creamy and smooth! I make a beef stroganoff with this and it comes out amazing. Nobody can believe that I'm not mixing meat and milk.
DH was so convinced that it was treif, he wouldn't eat it until I dug the carton out of the trash and showed him that I didn't pick up dairy sour cream by mistake.  (He was always super paranoid about food.)
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Tzutzie
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Mon, Mar 11 2019, 5:37 am
| dankbar wrote: | | I saute zucchini cubes with onions & garlic. You can also add parsnip, celery...once softened/crisp I fill pot water & chicken bones in a net. You can add chicken consomme. Cook for 2-3 hours to thicken. Remove net. Handblend. Then add cutlets last half hour. Then remove cutlets & cut into bite size pieces. |
I leave a little of the chicken in the soup and blend with it.
I blend it for a while so it's blended well.
I cook 3 around 3 cutters and I leave one to blend. (Or more cutlets and that's the kids supper that night.....)
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aricelli
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Mon, Mar 11 2019, 5:40 am
| Tzutzie wrote: | I leave a little of the chicken in the soup and blend with it.
I blend it for a while so it's blended well.
I cook 3 around 3 cutters and I leave one to blend. (Or more cutlets and that's the kids supper that night.....) |
Can they feel the blended cutlets in the soup? Does it become “stringy?”
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Tzutzie
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Mon, Mar 11 2019, 3:27 pm
| aricelli wrote: | | Can they feel the blended cutlets in the soup? Does it become “stringy?” |
You need a really good immersion blender and you blend it long enough you don't feel anything. It makes the soup extra "hearty".
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