I'm trying to make chicken soup.... am I doing it right?

I had a big ol' chicken carcass with a bunch of meat. I picked off all the usable meat and have set it aside.

Now I'm boiling the carcass with a bunch of celery, carrots, onions, some garlic and parsley, and a bay leaf. I'll strain it all out and save the stock, then add back the chicken, some corn, mushrooms, and some yellow beans. Maybe throw in a can of tomatoes.


I've never done this before. It seems the way to go about it, but if I'm fucking it up, tell me now!

:hi:

How long should I let the "stock" boil? I have it simmering... should I boil or simmer?

:)

I don't really make full on soup though, I just save the stock and use it to make whatever soup I happen to feel like, one serving at a time.

Oh, and you're doing it right. The longer you simmer it, the better it is. I usually never go less than 4 hours, fwiw.

It's just that time of year I guess. I was hankering to roast a chicken the other day, and I did. But there was way too much meat to use it all, so I thought "ooh! soup!"

A good thing to do when you find bulk
chicken parts on sale...doesn't matter what parts.

put them in a crock pot even if they are frozen, bay leaves, carrots, thyme, a little rosemary,
after it all cooks off the bone, strain out the bones, add fresh mushrooms and fresh egg noodles or dumplings.

mmmmmmmmmmmmmmmmmmmmm

I don't have a crock pot but I want one. The problem is, my partner is a vegetarian and I'm not. So I can think of all sorts of things I'd do in a crock pot, but very few things he could enjoy.

And good on you for putting in the effort to make the homemade stuff. You'll find that it's well worth the work.

Redstone

:hide:

judging from your posts here.

And thanks for creepily sexing up a thread about chicken soup.

I recommend you leave out the tomatoes (but that's just my preference). Sounds wonderful!

You're doing very well, tell us how it turns out!

let it cool a little after you're done boiling the carcass, and then skim the fat off.

You can use a large spoon, or a small cup.

I made the stock today, just strained it all and put it in the fridge. Tomorrow I'll actually make the soup.

It smells great!

or it might add too much salt.

Sounds yummy.

not sure about the tomatoes. Thought they might be good. I'll add the beans, corn, carrots and mushrooms and see if it needs anything else.

or not, - toss the carrots and celery from the big simmer (pets?) and chop some fresh for the soup.

I gave the cooked carrots to my dog and tortoise, and strained everything. Now I have a nice clear broth and tomorrow I'll add new vegetables, a little pasta and some beans.

....is because boiling gives your liquid a gray color that is unappetizing. Ugh.

However, there is a remedy for this if you already did it. A couple of drops of yellow food coloring will make it look good as new.

I simmered.. I have a nice clear yellow liquid now. Tomorrow I'll make soup!

You can add a frozen bag of noodles at the end. It is one of our favorites at home.

Acine de Pepe... to add at the last few minutes.


*cue Hypnochoad to make a comment about his giant enormous pasta balls*

he began, "Take one fuckin' chicken..."

it's always hard to get profanity-free advice from New Yorkers.

fill can with water, pour in pot

Heat. Eat, preferably with saltines.

Ta-da!

:-)

some frozen stock I made a few months ago. Cream soup with sugar snap peas.

As you heard, you're doing the stock right. You can keep it in the fridge or freeze it You could even keep it sitting on the stove and just heat it up every day to keep it from going bad. (After straining the bones out, of course.)

Clear chicken soup-- just toss some of the cooked chicken and some beggies in there. Noodles, too. Since the chicken is already cooked, toss it in last.

Cream of chicken soup-- thicken the broth with flour, instant potato, cornstarch, or any combination. Toss in veggies, but no noodles. Add heavy cream or sour cream toward the end for the final thickening and goodness. A little butter in there is good, too. A lot of butter is even better.

Seasonings? You're pretty much on your own since you have your own taste preferences. Almost anything works in chicken soup. I always throw a little cayenne and some ginger, myself.