Chicken soup for dummies

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happy chick


Post Thu, Mar 30 2023, 9:33 am
I never make chicken soup , but I would like to make for pesach. Can someone please help me step-by-step? I don't use spices, only salt. And vegetables.
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Post Thu, Mar 30 2023, 9:34 am
I never use salt. Lots and lots and lots of veggies. And of course chicken. Let it cook for HOURS. Thats it. Delicious. May have to add water as its coking. The longer it cooks, the yummier it is.
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Post Thu, Mar 30 2023, 9:45 am
For a 10Q pot I use:
4 chicken bottoms & 1 Pkg bones (put into net bag)
1 Onion
2-3 Stalks celery
1 Parsley root
8-10 cloves garlic (gives fantastic flavor) put all these in another net bag
3-4 Carrots sliced
2-3 zuchinni peeled and sliced
water to cover, handful of salt or so (sorry I don't measure, taste it when its done and add more if needed)
Bring to a boil and then leave on low with cover a crack open and cook for minimum 6 hours, the longer the better, until it gets nice and golden.
You can skim or strain, we aren't particular about that.
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Post Thu, Mar 30 2023, 9:48 am
Chicken bones+ chicken leg

Carrots. Celery. Zucchini. Parsnip. Turnip. 3-4 large onions. Can do sweet potato. Salt (2-3 TB). Pepper.

I put chicken and water in the pot and put on flame. As it’s heating up I peal, cut and put in the veggies. After alll veggies are in put salt a pepper. Leave on high until it boils. The. I cover with lid completely and turn flame down to 2 so that there’s a nice roll of bubbles but not bubbling like boils. Simmer like that for about 6-8 hours

On pesach I do add 1-2 marrow bones depending on how big my soup is. It’s only what I do for pesach so it’s a little special than my regular Shabbos soup.
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Post Thu, Mar 30 2023, 9:50 am
Mine is very simple and most people who taste it say it's delicious.
1 carrot cut into 4-5 lg pcs
1/2 an onion
1/2 a sweet potato
1 chicken bottom (I remove the skin and put in a mesh bag)
Fill a pot with water. Add the above items. Add a lot of salt. Cook for a few hours. You can taste it after a couple of hours to see if it's salted enough.
This makes enough for a small-ish family.
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Ema of 5


Post Thu, Mar 30 2023, 9:58 am
happy chick wrote:
I never make chicken soup , but I would like to make for pesach. Can someone please help me step-by-step? I don't use spices, only salt. And vegetables.

I don’t use salt or spices. I put water into the pot and bring it to a boil. Then I cut it to simmer and put everything in- chicken thighs, pupiks, onion, zucchini, yellow squash….maybe sweet potato and/or carrots….let it cook until it goes into the oven right before shabbos.
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Post Thu, Mar 30 2023, 10:16 am
chicken bones in a mesh cooking bag
2 chicken bottoms
3 carrots
1 celery root
1 parsnip
2 zucchini
1 big onion just peeled and whole.

add all to pot. fill with water. 1 tablespoon table salt for every 4 quarts.
bring to a boil and then lower to a simmer. if you like it extra clean and lean you can skim off the fat that comes to the surface. We like it fatty so I dont skim and it cooks in eventually. keep on a low simmer for a VERY long time. overnight is fine to.
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Post Thu, Mar 30 2023, 10:58 am
Kosher.com has a good easy recipe. Called "award winning chicken soup"
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Post Thu, Mar 30 2023, 11:00 am
This is what works for DH and me. The issue we always ran into was the chicken drying out. Everyone says to cook it for a long time on low, but then the chicken would be dry.

We first put up chicken bottoms in a large pot of water. Let it boil through for about an hour/hour and a half. When it's finished, we take out the chicken, strain the broth, and pull the chicken off the bone. Separately, we put the vegetables in the broth and let them cook.

When that's finished, we the chicken back into the broth with the veggies and spice it a bit (salt + one frozen spice cube each of basil, dill, and parsley).

I know this might seem like a lot of work, but we finally figured out how to make a really good soup. We get lots of compliments on it.

Note that we like a loaded soup and don't remove the vegetables afterward.
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happy chick


Post Thu, Mar 30 2023, 11:33 am
How much water per chicken leg? I'm using only legs, no bones or anything else. And vegetables. I don't remember how big my pot is, but im guessing about 8 quart
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happy chick


Post Thu, Mar 30 2023, 8:24 pm
Can I put chicken necks in the soup? Or does it not taste good?
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Post Thu, Mar 30 2023, 8:32 pm
Chicken bones in net. Sometimes I also put chicken leg or top

I cook that for hours on a simmer
After like 4-6 hours I add one zucchini and one sweet potato. It's always delicious.
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Post Thu, Mar 30 2023, 8:35 pm
I also add turkey bones/wings/neck and knob celery. These 2 add an amazing flavor
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Post Thu, Mar 30 2023, 8:35 pm
happy chick wrote:
Can I put chicken necks in the soup? Or does it not taste good?

Necks are fine. Turkey necks are marvelous.
OP, I don't add salt. I do add dill. Fresh in a filter bag. I use a LOT of bones, and add pupiks and some chicken or turkey pieces. Carrots, onions, parsnip.
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Post Thu, Mar 30 2023, 9:23 pm
Best Bubby's chicken soup recipe

Fill 8 qt pot half way with water

Put 3 lb chicken in water.

After 20 minutes of simmering, skim the Grey scum


4 carrots, sliced
3 stalks celery or small knob celery
1 parsnip
1 large onion
1 turnip
6-8 cloves garlic
1 Zuchinni (optional)
1/2 bell pepper (optional)
1 tsp. Salt

Simmer low flame 3-4 hours.
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Post Fri, Mar 31 2023, 9:05 am
happy chick wrote:
Can I put chicken necks in the soup? Or does it not taste good?

I love chicken necks for soup
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Post Fri, Mar 31 2023, 9:10 am
Chicken necks
Sweet potato
Celery root
Fresh jalapeño (peel for pesach)
Fresh dill and parsley if you use for pesach in bag
Add water and a palm full of salt
Bring to a boil and reduce to a simmer
After two hours fish out the jalapeño
Let it cook for another two hours at least
I’m proud of my chicken soup AMA
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Post Fri, Mar 31 2023, 9:48 am
To avoid cloudy soup, do not boil.

Simmer on very low flame.
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Post Fri, Mar 31 2023, 10:11 am
I fill a 12 qt pot most of the way with water.
Add 2 pounds chicken bones in a mesh bag.
Boil and skim as needed
Lower flame to med-low
whole onion
2 large carrots in large chunks
3 celery stalks
Small sweet potato
Whole tomato (adds depth of flavor and color)
Turnip (if you have one around)
2 parsnips
Generous salt
2-3 teaspoons sugar
Pepper (can leave it out)

Simmer on low (so just small bubbles come up every so often) for a loooong time. I do overnight. Cool and strain through a towel. Makes it clear and gorgeous. Add fresh vegetables and kneidlach.
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