Chicken Soup recipe

"Bubba" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Buy a pound (give or take) of chicken meat. RED MEAT preferred. Red
meat tastes better when cooked in a soup, don't ask me why. Here's my
recipe..it's pretty good.

<snip recipe for space>

Bubba, this recipe doesn't really inspire me, but you being single, I can
see where the ease of it appeals to you. I do have a question. When you
say "RED MEAT" are you referring to the dark meat of the chicken? If so, I
have never heard the term used to describe the dark meat of the chicken.
Thanks.

Michael

--
Pics aren't great but here are 2 of my 4 brats.
Hoot about to [censored] the snack out of my mouth:
http://tinypic.com/jtrw3o.jpg

Ramsey ever curious about electronics breaking into the TMobile bag:
http://tinypic.com/jtrwgn.jpg

Bubba said:

Buy a pound (give or take) of chicken meat. RED MEAT preferred. Red meat
tastes better when cooked in a soup, don't ask me why. Here's my
recipe..it's pretty good.

Because dark meat has all of the taste. The breast is protein but
tasteless.

Quoted message said:

2 medium onions, finely chopped...toss in crockpot at high heat
take the chicken and chop into medium size chunks....toss in pot after
onions have browned on one side
wait until chicken is semi cooked...cooked on the outside and semi cooked on
the inside
add 1 large can of VEGALL...OR add 3 celery stems (chopped) and 3 carrots
(chopped)
add 1 tsp parsley flakes, 1 tbspn salt, 1 tsp pepper, 1/4 tspn basil, 1/4
tspn thyme
add 3 cups chicken broth or 3 chicken bullion cubes
1/2 tspn of minced garlic can only help
add water until 3/4 full....
Stir from time to time

Cook in crockpot for 6-8 hours...add 1 bag of eggnoodles ...cook for another
hour

Does this get really starchy from cooking the noodles that way?

Quoted message said:

You'll have some killer chickensoup until you empty the pot. For me a 6 qt
crock can last 5 days, easily (single guy). Adding more chicken doesn't
make it better at all..it makes it worse. And don't add too much celery or
carrots or it'll ruin it too. Whatever you do don't add too much pepper
either, it's a soup killer. Bon Appetit.

George said:

Bubba said:

Buy a pound (give or take) of chicken meat. RED MEAT preferred. Red meat
tastes better when cooked in a soup, don't ask me why.

Why, because you have CTAD.

Quoted message said:

Because dark meat has all of the taste. The breast is protein but
tasteless.

You are afflicted with Chronic Taste in Ass Disease as well.

Actually the dark meat just contains more fat, if the fat is skimmed
there goes whatever taste you're talking about. I think the white meat
imparts a far cleaner chicken flavor than the dark meat. Using dark
meat results in a slightly gamey flavor... okay for stock, but not for
chicken soup. When I want a rich golden chicken soup I use only the
white meat. And anyone saving chicken backs is going to make spinal
cord slop... toss those disgusting things in the [censored] can.

Quoted message said:

And anyone saving chicken backs is going to make spinal cord slop...

I was eating a dry cinnimon-raison cookie (yeah, I didn't make it) when
I read the above statement and almost choked laughin'. Kev

Michael 'Dog3' Lonergan said:

Hoot about to [censored] the snack out of my mouth:
http://tinypic.com/jtrw3o.jpg

Michael that pic of the "Bat Kitty From Hell" is great, it'd make a fine tee
shirt...

--
Best
Greg

"Gregory Morrow"
<[email hidden]> looking for
trouble wrote in
news:[email hidden]:

Quoted message said:

Michael 'Dog3' Lonergan said:

Hoot about to [censored] the snack out of my mouth:
http://tinypic.com/jtrw3o.jpg

Michael that pic of the "Bat Kitty From Hell" is great, it'd make a
fine tee shirt...

Thanks Greg. I'm about to post a bunch of new ones. They'll be of Missy
the pooch, Hoot the evil one, Ramsey and Bart if I can find her. Bart
likes to hide and is seldom seen unless she was some lovin'.

Michael

--
Pics aren't great but here are 2 of my 4 brats.
Hoot about to [censored] the snack out of my mouth:
http://tinypic.com/jtrw3o.jpg

Ramsey ever curious about electronics breaking into the TMobile bag:
http://tinypic.com/jtrwgn.jpg

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...
snipped***>

Quoted message said:

Actually the dark meat just contains more fat, if the fat is skimmed
there goes whatever taste you're talking about. I think the white meat
imparts a far cleaner chicken flavor than the dark meat. Using dark
meat results in a slightly gamey flavor... okay for stock, but not for
chicken soup. When I want a rich golden chicken soup I use only the
white meat. (snipped)

*
Sheldon, would you consider doing a web broadcast so I can finally learn how
to make decent chicken soup? I've followed a lot of your suggestions over
the years but my stock is still thin and colorless. Tonight, for example, I
used a four pound roasting chicken, one whole yellow onion, about two cups
of carrots, some extra carrot peels from the freezer, a couple parsnips,
salt, pepper, and about three quarts of water. I simmered this for two
hours with salt and peppercorns, removed the chicken, and strained the stock
through a fine mesh strainer. (Saving the chicken to pick off the bones for
the soup, and tossing out the vegetables.)

I refrigerated the broth, which I'll skim with a spoon tomorrow before
making soup. I add a pinch of saffron and S&P to taste for the soup. (I've
tried adding a little nutmeg or cinnamon or ground ginger to the pot, but
prefer the soup without them.) I'll add some carrot and parsnip slices,
chopped celery, the chicken meat, a little thyme and simmer that for an
hour. The soup is usually OK, but never great. The broth is always too
thin and all of the color comes from the saffron.

I cook the noodles separately and add them and the broth to the soup bowls.
I know that putting the noodles in the soup pot will thicken the soup a
little, but I don't like the drowned noodles in leftover soup the next day.

Can you tell what I'm doing wrong? I'd appreciate some pointers.

Pablo

pablo wrote:
Tonight, for example, I

Quoted message said:

used a four pound roasting chicken, one whole yellow onion, about two cups
of carrots, some extra carrot peels from the freezer, a couple parsnips,
salt, pepper, and about three quarts of water.

Sounds like way too much water to me?

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

pablo wrote:
Tonight, for example, I

Quoted message said:

used a four pound roasting chicken, one whole yellow onion, about two
cups of carrots, some extra carrot peels from the freezer, a couple
parsnips, salt, pepper, and about three quarts of water.

Sounds like way too much water to me?

*
It barely covers the chicken and vegetables. Perhaps I should get a stock
pot with a smaller diameter.

Pablo?

Sheldon said:

George said:

Bubba said:

Buy a pound (give or take) of chicken meat. RED MEAT preferred. Red meat
tastes better when cooked in a soup, don't ask me why.

Why, because you have CTAD.

Quoted message said:

Because dark meat has all of the taste. The breast is protein but
tasteless.

You are afflicted with Chronic Taste in Ass Disease as well.

Actually the dark meat just contains more fat, if the fat is skimmed
there goes whatever taste you're talking about. I think the white meat
imparts a far cleaner chicken flavor than the dark meat. Using dark
meat results in a slightly gamey flavor... okay for stock, but not for
chicken soup. When I want a rich golden chicken soup I use only the
white meat. And anyone saving chicken backs is going to make spinal
cord slop... toss those disgusting things in the [censored] can.

Thats OK, I like food that has taste. And since you previously mentioned
you like those crappy 20/$1 "instant ramen" things I would say your
judgement is suspect.

pablo wrote on 14 Jan 2006 in rec.food.cooking

Quoted message said:

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

pablo wrote:
Tonight, for example, I

Quoted message said:

used a four pound roasting chicken, one whole yellow onion, about
two cups of carrots, some extra carrot peels from the freezer, a
couple parsnips, salt, pepper, and about three quarts of water.

Sounds like way too much water to me?

*
It barely covers the chicken and vegetables. Perhaps I should get a
stock pot with a smaller diameter.

Pablo?

My usual rough guess-timate for making chicken stock is 1 lb chicken per
quart water; (Plus 1 lb chicken for the pot).

Perhaps you need aromatics/seasoning/herbs added if it tastes washed out
to you. Salt shouldn't be added at the begining/start but nearer the end
to adjust the flavour. Stock evaporates, so adding salt to taste at the
begining may lead to over salted stock at the end. In fact probably
better not to use salt at all in the stock and wait until you make the
stock into a soup for the use of it..

There are several threads on the making of chicken soup in the google
archives of this group that might interest you (see link below). The
making of a good chicken soup starts with the making of a good chicken
stock...then adding the other elements to make a soup.

3 qts water looks good to me, but IMO you need more veggies, herbs,
seasonings. Stuff like celery (with leaves), forked lemons(lemons that
have been pierced with a fork several times), lemon grass, garlic cloves,
thyme, basil, dill can add a nice flavour to your stock.

This is all personal taste preference stuff...If you like your soup
recipe then never mind...be happy.

I jumped in never saw 1st post.

http://tinyurl.com/byvog

pablo said:

Sheldon, would you consider doing a web broadcast so I can finally learn how
to make decent chicken soup? I've followed a lot of your suggestions over
the years but my stock is still thin and colorless. Tonight, for example, I
used a four pound roasting chicken, one whole yellow onion, about two cups
of carrots, some extra carrot peels from the freezer, a couple parsnips,
salt, pepper, and about three quarts of water. I simmered this for two
hours with salt and peppercorns, removed the chicken, and strained the stock
through a fine mesh strainer. (Saving the chicken to pick off the bones for
the soup, and tossing out the vegetables.)

I refrigerated the broth, which I'll skim with a spoon tomorrow before
making soup. I add a pinch of saffron and S&P to taste for the soup. (I've
tried adding a little nutmeg or cinnamon or ground ginger to the pot, but
prefer the soup without them.) I'll add some carrot and parsnip slices,
chopped celery, the chicken meat, a little thyme and simmer that for an
hour. The soup is usually OK, but never great. The broth is always too
thin and all of the color comes from the saffron.

I cook the noodles separately and add them and the broth to the soup bowls.
I know that putting the noodles in the soup pot will thicken the soup a
little, but I don't like the drowned noodles in leftover soup the next day.

Can you tell what I'm doing wrong? I'd appreciate some pointers.

Pablo

I don't know that I can answer your question specifically, but I know that
when I switched over from whole chickens to just chicken wings my stocks
became much richer in flavor. I use a 3 or 5 pound bag of frozen wings. I put
them in a pot with water, bring them to a boil and let them boil about tem
minutes. This is the part that I think a lot of people will disagree with, I
strain the wings and dump the water and rinse the wings. This gets rid of all
the scummy grey stuff and I don't have to continually skim the pot.

Wings back in the pot with a whole onion, some carrots, celery, salt,
peppercorns and then a set of herbs and spices depending on whether I am
making regular stock or asian. I add enough water to make everything float and
bring it to a simmer.

It simmers for an hour or two and I roast a whole chicken. When the stock is
done I strain it and toss everything in it, they've all given up their life at
this point. I shred the roasted chicken and add that along with new veggies
and there's my soup.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

The Bubbo wrote on 14 Jan 2006 in rec.food.cooking

Quoted message said:

pablo said:

Sheldon, would you consider doing a web broadcast so I can finally
learn how to make decent chicken soup? I've followed a lot of your
suggestions over the years but my stock is still thin and colorless.
Tonight, for example, I used a four pound roasting chicken, one
whole yellow onion, about two cups of carrots, some extra carrot
peels from the freezer, a couple parsnips, salt, pepper, and about
three quarts of water. I simmered this for two hours with salt and
peppercorns, removed the chicken, and strained the stock through a
fine mesh strainer. (Saving the chicken to pick off the bones for
the soup, and tossing out the vegetables.)

I refrigerated the broth, which I'll skim with a spoon tomorrow
before making soup. I add a pinch of saffron and S&P to taste for
the soup. (I've tried adding a little nutmeg or cinnamon or ground
ginger to the pot, but prefer the soup without them.) I'll add some
carrot and parsnip slices, chopped celery, the chicken meat, a
little thyme and simmer that for an hour. The soup is usually OK,
but never great. The broth is always too thin and all of the color
comes from the saffron.

I cook the noodles separately and add them and the broth to the soup
bowls. I know that putting the noodles in the soup pot will thicken
the soup a little, but I don't like the drowned noodles in leftover
soup the next day.

Can you tell what I'm doing wrong? I'd appreciate some pointers.

Pablo

I don't know that I can answer your question specifically, but I know
that when I switched over from whole chickens to just chicken wings my
stocks became much richer in flavor. I use a 3 or 5 pound bag of
frozen wings. I put them in a pot with water, bring them to a boil and
let them boil about tem minutes. This is the part that I think a lot
of people will disagree with, I strain the wings and dump the water
and rinse the wings. This gets rid of all the scummy grey stuff and I
don't have to continually skim the pot.

Wings back in the pot with a whole onion, some carrots, celery, salt,
peppercorns and then a set of herbs and spices depending on whether I
am making regular stock or asian. I add enough water to make
everything float and bring it to a simmer.

It simmers for an hour or two and I roast a whole chicken. When the
stock is done I strain it and toss everything in it, they've all given
up their life at this point. I shred the roasted chicken and add that
along with new veggies and there's my soup.

cooking it in a pasta pot-with the insert would probably make straining
easier. Using over night in the fridge to allow the fat and scum to float
up and harden makes it easier then you wouldn't need to rinse or skim.

Saved frozen Chicken Frames from your roasted chickens would work too.
Roasting these frames till golen brown adds loads of flavour and a nice
colour. But there's no law saying you have to.

It's using lots of bones and cartilage that make the best stock.
I'm having a brain fart and can't think of the word that is used for
gelatin producing parts of a chicken.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

The Bubbo said:

I don't know that I can answer your question specifically, but I know that
when I switched over from whole chickens to just chicken wings my stocks
became much richer in flavor. I use a 3 or 5 pound bag of frozen wings. I
put
them in a pot with water, bring them to a boil and let them boil about tem
minutes. This is the part that I think a lot of people will disagree with,
I
strain the wings and dump the water and rinse the wings. This gets rid of
all
the scummy grey stuff and I don't have to continually skim the pot.

Wings back in the pot with a whole onion, some carrots, celery, salt,
peppercorns and then a set of herbs and spices depending on whether I am
making regular stock or asian. I add enough water to make everything float
and
bring it to a simmer.

It simmers for an hour or two and I roast a whole chicken. When the stock
is
done I strain it and toss everything in it, they've all given up their
life at
this point. I shred the roasted chicken and add that along with new
veggies
and there's my soup.

I agree with the part about boiling first. Or parboiling, I guess they call
it. I take all of the raw parts and parboil those first. I then dump the
water and rinse these parts. Then I put these parboiled parts, parts that
have already been roasted, plus the vegetables into the pot, with the water.
I essentially don't have to do any skimming if I've parboiled the raw parts.
All the parts I use are chopped into 2 to 3 inch pieces with a cleaver
before making the stock. If the parts are semi-frozen, the chopping goes a
lot better without splattering as much.

I once made a stock totally out of chicken wings. It makes a very gelatinous
stock. The chicken wing tips, which have a cartilage like material rather
than bone, dissolve pretty completely.

The last batch of stock I made a couple of weeks ago used the leftover raw
parts from making a fried chicken (wings, back, ribs, etc.), a roasted duck
carcass, and a roasted goose carcass, plus the raw neck and giblets from all
three, minus the livers. This also resulted in a very gelatinous stock,
about three quarts worth.

I took this last batch of poultry stock (chicken + duck + goose) and used
about two quarts of it as a base to make Philadelphia pepper pot soup. I
love that soup with those little pieces of mystery meat floating around in
it (tripe!). The remainder of the stock I froze in ice cube trays. I use the
cubes a few a time as that is more convenient. One day last week I was in
the mood for egg drop soup for breakfast, so I pulled out ten cubes for
that. More often it's for deglazing a pan or for making rice.

I usually simmer the stock for quite a few hours, five or six or so. No real
need to go beyond two hours or so, but it's such a nice aroma and I make it
when I have the time (not that it requires anything but a quick check every
hour or two). By the end, everything has definitely given up all the flavor
it has in it. Make sure on these long simmers it is at a quite low
temperature. There shouldn't be but the faintest trace of bubbles surfacing.
The last batch I checked with a digital thermometer. The temperature varied
between 155 and 180 degrees, most of the time probably at 165-170 degrees.

--
( #wff_ng_7# at #verizon# period #net# )

wff_ng_7 said:

I agree with the part about boiling first. Or parboiling, I guess they call
it. I take all of the raw parts and parboil those first. I then dump the
water and rinse these parts. Then I put these parboiled parts, parts that
have already been roasted, plus the vegetables into the pot, with the water.
I essentially don't have to do any skimming if I've parboiled the raw parts.
All the parts I use are chopped into 2 to 3 inch pieces with a cleaver
before making the stock. If the parts are semi-frozen, the chopping goes a
lot better without splattering as much.

I once made a stock totally out of chicken wings. It makes a very gelatinous
stock. The chicken wing tips, which have a cartilage like material rather
than bone, dissolve pretty completely.

The last batch of stock I made a couple of weeks ago used the leftover raw
parts from making a fried chicken (wings, back, ribs, etc.), a roasted duck
carcass, and a roasted goose carcass, plus the raw neck and giblets from all
three, minus the livers. This also resulted in a very gelatinous stock,
about three quarts worth.

I took this last batch of poultry stock (chicken + duck + goose) and used
about two quarts of it as a base to make Philadelphia pepper pot soup. I
love that soup with those little pieces of mystery meat floating around in
it (tripe!). The remainder of the stock I froze in ice cube trays. I use the
cubes a few a time as that is more convenient. One day last week I was in
the mood for egg drop soup for breakfast, so I pulled out ten cubes for
that. More often it's for deglazing a pan or for making rice.

I usually simmer the stock for quite a few hours, five or six or so. No real
need to go beyond two hours or so, but it's such a nice aroma and I make it
when I have the time (not that it requires anything but a quick check every
hour or two). By the end, everything has definitely given up all the flavor
it has in it. Make sure on these long simmers it is at a quite low
temperature. There shouldn't be but the faintest trace of bubbles surfacing.
The last batch I checked with a digital thermometer. The temperature varied
between 155 and 180 degrees, most of the time probably at 165-170 degrees.

I never really have extra chicken parts around, I rarely make chicken since
it's just me and a vegetarian. I haven't made chicken soup for myself since I
met David, but I have made it for a few people.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

The Bubbo said:

I never really have extra chicken parts around, I rarely make chicken
since
it's just me and a vegetarian. I haven't made chicken soup for myself
since I
met David, but I have made it for a few people.

I used to just toss out the parts I didn't need for frying, or the carcass
after roasting. But I guess I felt guilty about doing that, and the section
on stock making in the old Joy of Cooking intrigued me for many years...
finally I decided to make stock myself. I'm glad I did, but I can see it
would be more out of the way if you didn't eat chicken very often in the
first place.

I put the makings of stock into a bag in the freezer, and when I accumulate
enough, I make stock. I've even put a small amount of pork bones and
trimmings into the poultry stock if I have some. I've never made beef stock
for a similar reason as you not making poultry stock out of parts. Though I
do eat beef, it's not of the type that I'm going to have bones and
trimmings. It would take me forever to accumulate enough to bother.
Fortunately poultry stock works fairly well for a lot of things, even for
deglazing a pan that a steak was pan broiled in to make a pan sauce. No one
need know a chicken was somehow involved in making that beef steak dinner!
;-)

I feel more stock making coming on in the future... chickens are on sale for
69 cents/pound this week.

--
( #wff_ng_7# at #verizon# period #net# )

pablo said:

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

pablo wrote:
Tonight, for example, I

Quoted message said:

used a four pound roasting chicken, one whole yellow onion, about two
cups of carrots, some extra carrot peels from the freezer, a couple
parsnips, salt, pepper, and about three quarts of water.

Sounds like way too much water to me?

*
It barely covers the chicken and vegetables. Perhaps I should get a stock
pot with a smaller diameter.

Do you start with cold water and bring it up to a simmer?
Does it end up somewhat gelatin like when cold?
Could it be the use of a "roaster" chicken instead of a stewing chicken?
Just some other things to consider...?

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Do you start with cold water and bring it up to a simmer?

Yes. But I bring it to a boil and turn it down to a simmer.

Quoted message said:

Does it end up somewhat gelatin like when cold?

Sometimes. It's usally pretty thin, which is what I'm kvetching about.

Quoted message said:

Could it be the use of a "roaster" chicken instead of a stewing chicken?

Dunno. Stupormarket only carries fryers and roasters. Roasters seem
meatier and are usually heavier.

Quoted message said:

Just some other things to consider...?

I'm considering them. I like the idea about using roasted vegetables, and
maybe a roasted carcass. I'll keep working on it. I'm also wondering about
thickeners like starch when I actually go to make the soup. Thanks to
everyone for the input.

Pablo

In article <VPhyf.5891$6L1.2199@trnddc02>,

wff_ng_7 said:

The Bubbo said:

I never really have extra chicken parts around, I rarely make chicken
since
it's just me and a vegetarian. I haven't made chicken soup for myself
since I
met David, but I have made it for a few people.

I used to just toss out the parts I didn't need for frying, or the carcass
after roasting. But I guess I felt guilty about doing that, and the section
on stock making in the old Joy of Cooking intrigued me for many years...
finally I decided to make stock myself. I'm glad I did, but I can see it
would be more out of the way if you didn't eat chicken very often in the
first place.

I put the makings of stock into a bag in the freezer, and when I accumulate
enough, I make stock. I've even put a small amount of pork bones and
trimmings into the poultry stock if I have some. I've never made beef stock
for a similar reason as you not making poultry stock out of parts. Though I
do eat beef, it's not of the type that I'm going to have bones and
trimmings. It would take me forever to accumulate enough to bother.
Fortunately poultry stock works fairly well for a lot of things, even for
deglazing a pan that a steak was pan broiled in to make a pan sauce. No one
need know a chicken was somehow involved in making that beef steak dinner!
;-)

I feel more stock making coming on in the future... chickens are on sale for
69 cents/pound this week.

My mom used to save all bones in a bin in the freezer and make a mixed
bone stock.

Chicken, beef, pork, turkey, venison, emu, duck......

Mixed bone stock is excellent.
She made it in the pressure cooker and added onion, garlic, celery, a
bit of carrot, pepper, Bay and sometimes fresh herbs.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson