Help me with my chicken soup!

Saralle

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)

PinkFridge

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.

PinkFridge

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.

Woman of Valor

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

sarahmalka

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 😁
Oh one last tip that I learned from a South American chef: add a dash of lemon juice to the soup just before serving.

Mevater

Thu, May 09 2019, 12:55 am

Saralle wrote:

I was waiting to see if anyone else uses red peppers.

Mevater

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

jewwoman

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.

etg

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!

jewishmom6

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!!!!!!

lkwdlady

Thu, May 09 2019, 11:05 am

jewishmom6 wrote:

Sounds really good!
I’m just not sure if it’s enough salt..
(You can always add)
How big is your pot?

jewishmom6

Thu, May 09 2019, 11:09 am

lkwdlady wrote:

Sounds really good!
I’m just not sure if it’s 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.

Ema of 5

Thu, May 09 2019, 11:10 am

jewishmom6 wrote:

I haven’t 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.

lkwdlady

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. That’s a big pot!

Tzivia18

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.