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Recipe for small pot of chicken soup



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bargainlover




 
 
    
 

Post Wed, Nov 22 2017, 6:52 pm
I always make a 12 quart pot and freeze. I have almost enough in my freezer for this week but need another 4 portions. Not up to making a huge pot. Any ideas how to make such a small amount to add?
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ra_mom




 
 
    
 

Post Wed, Nov 22 2017, 6:54 pm
bargainlover wrote:
I always make a 12 quart pot and freeze. I have almost enough in my freezer for this week but need another 4 portions. Not up to making a huge pot. Any ideas how to make such a small amount to add?

Do you need amounts for a 4 quart pot?
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bargainlover




 
 
    
 

Post Wed, Nov 22 2017, 6:58 pm
I think that should work. Thanks! I know you are the queen of cooking and recipes, always coming to the rescue!
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ra_mom




 
 
    
 

Post Wed, Nov 22 2017, 7:25 pm
bargainlover wrote:
I think that should work. Thanks! I know you are the queen of cooking and recipes, always coming to the rescue!

2-3 chicken leg quarters (no skin) or 1.5 pounds chicken bones
6 garlic cloves, cut in half
3 small carrots
1 small zucchini
1 small sweet potato (or half a sweet potato)
1 parnsip
1/2 pkg checked dill (1/2 oz)

Rinse chicken very well and place in 4 quart pot. Add garlic and water to fill the pot. Bring to a boil. Lower heat to simmer, cover with lid slightly adjar, and cook for 45 min.
Add peeled vegetables and fresh dill, bring back to a simmer and cook for 1 more hour.
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bargainlover




 
 
    
 

Post Wed, Nov 22 2017, 7:33 pm
ra_mom wrote:
2-3 chicken leg quarters (no skin) or 1.5 pounds chicken bones
6 garlic cloves, cut in half
3 small carrots
1 small zucchini
1 small sweet potato (or half a sweet potato)
1 parnsip
1/2 pkg checked dill (1/2 oz)

Rinse chicken very well and place in 4 quart pot. Add garlic and water to fill the pot. Bring to a boil. Lower heat to simmer, cover with lid slightly adjar, and cook for 45 min.
Add peeled vegetables and fresh dill, bring back to a simmer and cook for 1 more hour.


Thanks so much! !
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Perech




 
 
    
 

Post Wed, Nov 22 2017, 7:40 pm
ra_mom wrote:
2-3 chicken leg quarters (no skin) or 1.5 pounds chicken bones
6 garlic cloves, cut in half
3 small carrots
1 small zucchini
1 small sweet potato (or half a sweet potato)
1 parnsip
1/2 pkg checked dill (1/2 oz)

Rinse chicken very well and place in 4 quart pot. Add garlic and water to fill the pot. Bring to a boil. Lower heat to simmer, cover with lid slightly adjar, and cook for 45 min.
Add peeled vegetables and fresh dill, bring back to a simmer and cook for 1 more hour.


Why no skin?!?! That's what gives the soup the best flavos! What makes the soup fatty?
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ra_mom




 
 
    
 

Post Wed, Nov 22 2017, 7:46 pm
Perech wrote:
Why no skin?!?! That's what gives the soup the best flavos! What makes the soup fatty?

Lol. I think we have different ideas of flavor.
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