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Chicken soup in a 24 qt pot

 
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amother




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Post Sun, Sep 12 2021, 11:19 am
How much would you put-
Carrots
Zucchini
Chicken bottoms/ bones
Root celery
Onion/garlic
Parsnip
Salt/pepper??

I’ve never cooked in such a big pot and don’t know how to multiply it!
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ra_mom




 
 
 
 

Post Sun, Sep 12 2021, 11:20 am
If you usually make your soup in an 8 quart pot, just multiply your chicken & veggies by 3.

Last edited by ra_mom on Sun, Sep 12 2021, 11:24 am; edited 1 time in total
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scruffy




 
 
 
 

Post Sun, Sep 12 2021, 11:22 am
Not sure about chicken/ veggies but definitely do not multiply the s and p proportionally to size increase. I would say season cautiously and taste later on.
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chocolate moose




 
 
 
 

Post Sun, Sep 12 2021, 3:16 pm
white meat chicken makes better soup than bottoms
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shanie5




 
 
 
 

Post Sun, Sep 12 2021, 5:02 pm
When I make soup in my 24 qt pot, I fill it half way or more with chicken (bones, parts, whatever I have), add a few onions, salt and pepper. Fill the pot to the top, bring to a boil and then simmer overnight. The next day I strain out the chicken and onions (they are usually in nets, so its fairly easy to remove). This gives me a nice base to work with. It's a very rich broth to add veggies to.

If I don't need all that soup, I freeze some. When I want fresh soup, I defrost the "boiled chicken water" and add fresh veggies. If I need the whole pot, I just add fresh veggies then-until it looks like enough.
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