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Forum
-> Recipe Collection
-> Soup
Saralle
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Wed, May 08 2019, 1:29 pm
I put:
chicken bones (in a bag)
bag of carrots
parsley (root)
parsnip
zucchini
celery
large onion
sweet potato
beef tomato
red bell pepper
(the last three items make it really flavorful... I make THE BEST chicken soup!)
tbls salt
Boil, then simmer for three hours. Once it's done I take out the bones, onion, sweet potato, tomato and pepper and throw it out. (My kids like to eat the onion and sweet potato)
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PinkFridge
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Wed, May 08 2019, 3:33 pm
jewishmom6 wrote: | I am trying to perfect my chicken soup.
Here is my recipe, What else should I add to make it even better?
Chicken soup: chicken with most of skin removed, (water to cover until top of small pot) zucchini, carrot, half onion and spice with salt, pepper, onion powder, garlic powder.
I simmer covered through the night. |
If you remove the skin, are these legs or white meat? I leave in all the fat and just let it sit in the fridge for at least a day for the fat to congeal. You get a much richer soup that way.
Also, I love parsnip and dill in soup.
ETA: I see others do as I do. Actually I use bones that I put in mesh bags, lots of veggies, sometimes I'll put dill in a filter bag. I don't add any spices. IMO it doesn't need salt but I'm not offended if anyone salts his/her bowl lightly.
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PinkFridge
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Wed, May 08 2019, 3:41 pm
PinkFridge wrote: | If you remove the skin, are these legs or white meat? I leave in all the fat and just let it sit in the fridge for at least a day for the fat to congeal. You get a much richer soup that way.
Also, I love parsnip and dill in soup.
ETA: I see others do as I do. Actually I use bones, chicken and sometimes turkey, that I put in mesh bags, gizzards,lots of veggies, sometimes I'll put dill in a filter bag. I don't add any spices. IMO it doesn't need salt but I'm not offended if anyone salts his/her bowl lightly. |
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Woman of Valor
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Wed, May 08 2019, 8:05 pm
dill. parsnip, leave skin on makes it golden because I think that's where the fat is maybe
matza balls of course
good luck
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sarahmalka
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Wed, May 08 2019, 11:28 pm
Lots of great ideas. I'm only goin to add two ideas that haven't been mentioned.
1. I always add a little acid to the soup, usually a splash of apple cider vinegar while the stock is cooking. Maybe a tablespoon for a big pot.
2. I add about half to 1 tablespoon fenugreek seeds.
Otherwise I do much of what others have said but mainly sticking to basic veggies like onion, carrot, celery, occasionally turnip.
I get a lot of compliments on my chicken soup š
Oh one last tip that I learned from a South American chef: add a dash of lemon juice to the soup just before serving.
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Mevater
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Thu, May 09 2019, 12:55 am
Saralle wrote: | I put:
chicken bones (in a bag)
bag of carrots
parsley (root)
parsnip
zucchini
celery
large onion
sweet potato
beef tomato
red bell pepper
(the last three items make it really flavorful... I make THE BEST chicken soup!)
tbls salt
Boil, then simmer for three hours. Once it's done I take out the bones, onion, sweet potato, tomato and pepper and throw it out. (My kids like to eat the onion and sweet potato) |
I was waiting to see if anyone else uses red peppers.
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Mevater
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Thu, May 09 2019, 12:57 am
sarahmalka wrote: | Oh one last tip that I learned from a South American chef: add a dash of lemon juice to the soup just before serving. |
I have never in my life heard of anyone using lemon in their chicken soup.
But it seems some do:
https://www.epicurious.com/exp.....ticle
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baby12x
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Thu, May 09 2019, 4:36 am
Lots and lots of carrots. No spices except salt.
Cook a really long time. Like 6 hours
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jewwoman
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Thu, May 09 2019, 4:53 am
Turkey and chicken necks. Onion, u can leave the root on the onion and remove the onion once soup is cooked. celery plus some celery leaves. Courgettes/zucchini, baby carrots. Salt n pepper and leave it on all day. Scum the top until its clean.
I find the longer you leave it cooking the better and richer it tastes.
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etg
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Thu, May 09 2019, 6:14 am
Turkey and dill. Makes a huge difference! And in general, the more chicken, the better. I use 2 entire packs of chicken wings plus turkey necks/wings/legs. Heavenly!
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jewishmom6
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Thu, May 09 2019, 10:50 am
Ok update here is how I made the soup:
I put in
4 chicken
carrots
zucchini
parsnips
knob celery
fresh garlic
onion
dill & parsley
Salt
I simmered chicken with water and 2 tsp salt for over two hours. added all the veggies then added dill and parsley. simmered all night.
It smelled like really good chicken soup. hope its good!
Thanks everyone!!!!!!
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lkwdlady
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Thu, May 09 2019, 11:05 am
jewishmom6 wrote: | Ok update here is how I made the soup:
I put in
4 chicken
carrots
zucchini
parsnips
knob celery
fresh garlic
onion
dill & parsley
Salt
I simmered chicken with water and 2 tsp salt for over two hours. added all the veggies then added dill and parsley. simmered all night.
It smelled like really good chicken soup. hope its good!
Thanks everyone!!!!!! |
Sounds really good!
Iām just not sure if itās enough salt..
(You can always add)
How big is your pot?
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jewishmom6
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Thu, May 09 2019, 11:09 am
lkwdlady wrote: | Sounds really good!
Iām just not sure if itās enough salt..
(You can always add)
How big is your pot? |
Yeah I figured I will add salt. too scared to put in a tablespoon...rather too little than too much.
The largest I own - maybe 16 qt.
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Ema of 5
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Thu, May 09 2019, 11:10 am
jewishmom6 wrote: | I am trying to perfect my chicken soup.
Here is my recipe, What else should I add to make it even better?
Chicken soup: chicken with most of skin removed, (water to cover until top of small pot) zucchini, carrot, half onion and spice with salt, pepper, onion powder, garlic powder.
I simmer covered through the night. |
I havenāt read through the comments, but here is how I make my soup
Boil a pot of plain water. Reduce flame to simmer.
Add the following:
1 pkg chicken thighs
1 pkg pupiks/gizzards
1/2 pkg chicken necks
Small onion sliced enough to release flavor, but not sliced all the way through
Zucchini
Yellow squash
Turnip
Parsnip
I let it cook for most of the day. I also started putting in matza balls, which everyone seems to like as well. I put them in the pot raw, right before I put it into the oven for shabbos.
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lkwdlady
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Thu, May 09 2019, 1:13 pm
jewishmom6 wrote: | Yeah I figured I will add salt. too scared to put in a tablespoon...rather too little than too much.
The largest I own - maybe 16 qt. |
Oh... you will definitely need more salt. Thatās a big pot!
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Tzivia18
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Thu, May 16 2019, 4:04 pm
If ur cooking it for a long time, best to add the salt at the end. The water evaporates and what used to be too little salt can become a salt soup.
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