I made chicken soup the other day (recipe follows.)
It was good but it could be better.
What are herbs & spices & anythingelse that would make it not just good
but delicious?

Thanks all!

recipe, very simple:
3 potatoes, chopped
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
four chicken thighs, cut in to bite-size pieces
fill pot to top with chicken stock (from base, maybe 6-8 cups)
sauted vegetables a few minutes before adding meat and broth.
simmered for 4-6 hrs

"Pringles CheezUms" > wrote in message
...
>I made chicken soup the other day (recipe follows.)
> It was good but it could be better.
> What are herbs & spices & anythingelse that would make it not just good
> but delicious?
>
> Thanks all!
>
> recipe, very simple:
> 3 potatoes, chopped
> 2 carrots, chopped
> 2 stalks celery, chopped
> 1 onion, chopped
> four chicken thighs, cut in to bite-size pieces
> fill pot to top with chicken stock (from base, maybe 6-8 cups)
> sauted vegetables a few minutes before adding meat and broth.
> simmered for 4-6 hrs

>
Herb & Spice Chart (usually available in any cookbook):

http://www.foodandnutrition.com/appe...pice_chart.htm

Jill

"Pringles CheezUms" > wrote in message
...
>I made chicken soup the other day (recipe follows.)
> It was good but it could be better.
> What are herbs & spices & anythingelse that would make it not just good
> but delicious?
>
> Thanks all!
>
> recipe, very simple:
> 3 potatoes, chopped
> 2 carrots, chopped
> 2 stalks celery, chopped
> 1 onion, chopped
> four chicken thighs, cut in to bite-size pieces
> fill pot to top with chicken stock (from base, maybe 6-8 cups)
> sauted vegetables a few minutes before adding meat and broth.
> simmered for 4-6 hrs

>
Another herb/spice chart:

http://homecooking.about.com/library...ve/blmisc2.htm

Jill

I don't know about the rest of the folks, but I don't potato my chicken soup. I like a little cilantro, or Italian parsley (or just parsley). Carrots and celery are it; but I love to use the celery greens in the soup. One thing I tried last year that I ended up repeating it weas so good was to grate a rudabaga in there right after I added the other veggies. Also, I use fideos instead of the usual thick egg noddles. Make the noodles in a another pot. Don't just add them dry to the soup.

On Aug 30, 12:52*am, Pringles CheezUms > wrote:
> I made chicken soup the other day (recipe follows.)
> It was good but it could be better.
> What are herbs & spices & anythingelse that would make it not just good
> but delicious?
>
> Thanks all!
>
> recipe, very simple:
> 3 potatoes, chopped
> 2 carrots, chopped
> 2 stalks celery, chopped
> 1 onion, chopped
> four chicken thighs, cut in to bite-size pieces
> fill pot to top with chicken stock (from base, maybe 6-8 cups)
> sauted vegetables a few minutes before adding meat and broth.
> simmered for 4-6 hrs

Bay leaf while cooking. You might also enjoy a dash of
poultry seasoning, which is generally a combination of herbs
like thyme, sage, and rosemary.

Fresh parsley at the end.

What do you saute the vegetables in? If it's plain vegetable
oil, you could try something else to add flavor. Butter,
olive oil, chicken fat, bacon drippings, etc.

The long cooking of the vegetables will leave them
pretty worn out. You might consider adding the vegetables
about an hour before the end of cooking.

Cindy Hamilton

"Pringles CheezUms" > wrote in message
...
>I made chicken soup the other day (recipe follows.)
> It was good but it could be better.
> What are herbs & spices & anythingelse that would make it not just good
> but delicious?
>
> Thanks all!
>
> recipe, very simple:
> 3 potatoes, chopped
> 2 carrots, chopped
> 2 stalks celery, chopped
> 1 onion, chopped
> four chicken thighs, cut in to bite-size pieces

Use a whole chicken.

Pringles CheezUms wrote:
> I made chicken soup the other day (recipe follows.)
> It was good but it could be better.
> What are herbs & spices & anythingelse that would make it not just good
> but delicious?
>
> Thanks all!
>
> recipe, very simple:
> 3 potatoes, chopped
> 2 carrots, chopped
> 2 stalks celery, chopped
> 1 onion, chopped
> four chicken thighs, cut in to bite-size pieces
> fill pot to top with chicken stock (from base, maybe 6-8 cups)
> sauted vegetables a few minutes before adding meat and broth.
> simmered for 4-6 hrs


Too much liquid here for 4 thighs; less liquid or more meat.
No potatoes, they absorb much of the flavor from the broth.
Cooked too long unless you used a chicken carcass and bones and
needed to extract the flavor.

Spices? Some people like garlic in chicken soup. I'm not convinced.
I like fresh lovage, curry powder or a pinch of cayenne or lots of black
pepper. Summer savory is tasty. A squeeze of lemon perks up the flavor
also. (Not all of the above, of course.)

gloria p

This recipe is from a Jewish lady I worked for in NJ, who was apalled
that I used cooked chicken or cooked chicken carcass. She said they
would throw her out of Temple if she did that !!! It has cured our
family and warmed our comfort food spot for 30 years!

Connie's Chicken Soup - Homemade Jewish Penicillun

1 whole chicken, raw
2-3 qts chicken broth
raw soup greens(I use dehydrated - 1/2 cup)
kosher salt taste and adjust after cooking - lots of salt in bouillion
cubes)
fresh ground pepper
fresh garlic, minced(You decide quantity, we love garlic)
Parsley
2 -3 chicken bouillion cubes

Bring it all to a boil, then turn down to simmer for about an hour. It
is done when meat is falling off the bones. Take out bird, it will be
in pieces, remove bones and save skin for the dogs or cats or
neighbors critters.(Our dogs start hanging around the kitchen when
they first smell it cooking) Put meat back in broth, adjust
seasonings, (salt & pepper).
Serve with your favorite noodles cooked separately, and maybe a dollop
of sour cream on top. I store the left over noodles separtely from
the soup as they will absorb much of the broth.

I hope you enjoy this as much as our family does. The kids now make it
for theirs.
Nan in DE

On 8/29/2010 11:52 PM, Pringles CheezUms wrote:
> I made chicken soup the other day (recipe follows.)
> It was good but it could be better.
> What are herbs& spices& anythingelse that would make it not just good
> but delicious?
>
> Thanks all!
>
> recipe, very simple:
> 3 potatoes, chopped
> 2 carrots, chopped
> 2 stalks celery, chopped
> 1 onion, chopped
> four chicken thighs, cut in to bite-size pieces
> fill pot to top with chicken stock (from base, maybe 6-8 cups)
> sauted vegetables a few minutes before adding meat and broth.
> simmered for 4-6 hrs

I would never put potato in chicken soup. You need some white meat, too.
A whole chicken does a good job. I save the wing tips from chicken wings
and they make an awesome broth.

I use celery with the leaves, flat-leaf parsley, carrots (lots and lots
of them) and onions. If I can get a parsley with the root, I peel the
root and put that in the soup. If not, I peel a parsnip and put that in.
I also like a little turnip. It adds a sweetness. Fresh dill is an
absolute necessity.

I am a Jewish mother and this is the recipe for the "magic" soup that
will cure everything. ;-)

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Janet Wilder" > wrote in message
...

> I am a Jewish mother and this is the recipe for the "magic" soup that will
> cure everything. ;-)

I have always wanted the recipe for that )

--
--
https://www.shop.helpforheroes.org.uk/

On Aug 29, 9:52 pm, Pringles CheezUms > wrote:
> I made chicken soup the other day (recipe follows.)
> It was good but it could be better.
> What are herbs & spices & anythingelse that would make it not just good
> but delicious?
>
> Thanks all!
>
> recipe, very simple:
> 3 potatoes, chopped
> 2 carrots, chopped
> 2 stalks celery, chopped
> 1 onion, chopped
> four chicken thighs, cut in to bite-size pieces
> fill pot to top with chicken stock (from base, maybe 6-8 cups)
> sauted vegetables a few minutes before adding meat and broth.
> simmered for 4-6 hrs

I seldom make chicken soup all in one operation. Usually I make
stock, which may then become soup at some later date. I never use
chicken stock from base for soup, though I will use base for other
cooking purposes if homemade stock is not available. Here is my basic
approach when I do make soup from scratch.

Chicken Soup

1 chicken, 3.5 lbs., cut up and cleaned/rinsed
1 slice ginger
1 scallion
2 TB sherry or white wine or dry vermouth

Place all ingredients in stock pot (including neck and giblets but not
liver) and cover with cold water by 1". Bring to bare simmer,
uncovered. (Bring water in electric kettle to boil. Top up stock pot
as necessary as simmering continues.) Simmer 40 minutes, remove
breasts and let cool enough to handle. Remove skin, cut breast away
from bones and refrigerate. Return skin and bones to stock pot.

After a total of 1 hour at bare simmer, during which time you've
skimmed away any scum as necessary, remove drumsticks and thighs and
refrigerate for another use. Remove skin from thighs if desired,
depending on eventual use of thighs, and return skin to stock pot.

1 onion, halved
1 large carrot, halved or quartered
1 large rib celery, halved or quartered
1 parsnip (optional), halved
1 tsp salt
Optional herb bundle: tie together sprigs of parsley, dill and thyme,
add to pot.

Add veggies and salt to stock pot, skim and top up water as
necessary. Simmer another hour. In the meantime cut up one or both
chicken breast(s) into soup-sized pieces.

After 2 to 2.5 hours total simmering, remove all solids from pot with
a slotted spoon or small strainer and discard. Taste stock for salt
and add if needed. Skim fat from surface if desired.

1 carrot, chopped
1 rib celery, chopped
1 parsnip, (optional), chopped

Add veggies to stock. Simmer until tender, 20 - 30 minutes. Add cut-
up chicken breast to heat. Separately cook noodles of choice. Taste
and adjust soup for salt and pepper (white or black, your choice).
Put noodles in bowl, ladle in soup. Add a drop or two of toasted
sesame oil if you like. -aem

Pringles CheezUms > wrote:

> What are herbs & spices & anythingelse that would make it not just good
> but delicious?

Here is a recipe I have used all my life (and posted before). The
chicken should ideally be a rooster, the older the better, or an old
stewing hen. They will add more flavour but should be cooked long
enough to extract all of it. This soup can be made in a pressure cooker
(once the scum is skimmed) in about 45 minutes. If adding starchy
ingredients, such as noodles, matzo balls, Grießklößchen (semolina
dumplings), Frittaten/Flädle (pancake strips) etc., cook them separately
until almost ready, then finish them in the soup. Adding omelette
strips is another option.

Victor

Chicken Soup

3 l (3 quarts) water
1 whole chicken, thoroughly rinsed
2 stalks celery, cut into 8-cm (3-inch) pieces
1 large whole onion, unpeeled
2 carrots, peeled and halved
1 medium parsnip, peeled and halved
1 celery root, peeled and halved
1 parsley root, peeled and halved
1 clove
a bit of allspice
2 tablespoons salt
a few black peppercorns
2 bay leaves
1 bunch of dill, cleaned and tied with a string
1 bunch of celery, cleaned and tied with a string

1. Pour the water into a large stockpot, and add the chicken. Bring to
a boil and reduce the heat to bare simmer. As the scum appears, skim it
all carefully, even wiping the stockpot sides with a paper towel, if
transparency is desired.

2. Add all the other ingredients except dill and parsley and let simmer
lightly for 3 hours. In the last couple of minutes, add dill and
parsley. Strain the soup. If desired, rub the cooked roots through a
sieve and add to the soup.

On Aug 30, 1:33*pm, Janet Wilder > wrote:
> On 8/29/2010 11:52 PM, Pringles CheezUms wrote:
>
>
>
>
>
> > I made chicken soup the other day (recipe follows.)
> > It was good but it could be better.
> > What are herbs& *spices& *anythingelse that would make it not just good
> > but delicious?
>
> > Thanks all!
>
> > recipe, very simple:
> > 3 potatoes, chopped
> > 2 carrots, chopped
> > 2 stalks celery, chopped
> > 1 onion, chopped
> > four chicken thighs, cut in to bite-size pieces
> > fill pot to top with chicken stock (from base, maybe 6-8 cups)
> > sauted vegetables a few minutes before adding meat and broth.
> > simmered for 4-6 hrs
>
> I would never put potato in chicken soup. You need some white meat, too.
> A whole chicken does a good job. I save the wing tips from chicken wings
> and they make an awesome broth.
>
> I use celery with the leaves, flat-leaf parsley, carrots (lots and lots
> of them) and onions. If I can get a parsley with the root, I peel the
> root and put that in the soup. If not, I peel a parsnip and put that in.
> * I also like a little turnip. It adds a sweetness. *Fresh dill is an
> absolute necessity.
>
> I am a Jewish mother and this is the recipe for the "magic" soup that
> will cure everything. ;-)
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. *Cooking does.- Hide quoted text -
>
> - Show quoted text -

OMG I did forget to put Onion in the soup. Gotta have onion, and a
carrot or 3 too.Mea Culpa. Nan

On Tue, 31 Aug 2010 08:26:45 -0700 (PDT), Nan >
wrote:

>On Aug 30, 1:33*pm, Janet Wilder > wrote:
>> On 8/29/2010 11:52 PM, Pringles CheezUms wrote:
>>
>>
>>
>>
>>
>> > I made chicken soup the other day (recipe follows.)
>> > It was good but it could be better.
>> > What are herbs& *spices& *anythingelse that would make it not just good
>> > but delicious?
>>
>> > Thanks all!
>>
>> > recipe, very simple:
>> > 3 potatoes, chopped
>> > 2 carrots, chopped
>> > 2 stalks celery, chopped
>> > 1 onion, chopped
>> > four chicken thighs, cut in to bite-size pieces
>> > fill pot to top with chicken stock (from base, maybe 6-8 cups)
>> > sauted vegetables a few minutes before adding meat and broth.
>> > simmered for 4-6 hrs
>>
>> I would never put potato in chicken soup. You need some white meat, too.
>> A whole chicken does a good job. I save the wing tips from chicken wings
>> and they make an awesome broth.
>>
>> I use celery with the leaves, flat-leaf parsley, carrots (lots and lots
>> of them) and onions. If I can get a parsley with the root, I peel the
>> root and put that in the soup. If not, I peel a parsnip and put that in.
>> * I also like a little turnip. It adds a sweetness. *Fresh dill is an
>> absolute necessity.
>>
>> I am a Jewish mother and this is the recipe for the "magic" soup that
>> will cure everything. ;-)
>
>OMG I did forget to put Onion in the soup. Gotta have onion, and a
>carrot or 3 too.Mea Culpa. Nan

Needs dillweed... and without garlic you can't even call it edible.

Soups are heavne for slivered garlic. Perfect texture. I don't dill my soups, though. Many people despise tha flavor. I usually prefer dill in things cold (cukes n cream, et.al.)

On Tue, 31 Aug 2010 11:43:39 -0400, brooklyn1 >
wrote:

>Needs dillweed... and without garlic you can't even call it edible.

I don't know about dill, not everyone likes it. May try it anyway just
to see.
But I agree about garlic! Made it again tonite and I sauted in butter
and added some garlic. Got better reviews than last time!

On Tue, 31 Aug 2010 09:03:03 +1000, Alan S
> wrote:

>Seems a very long cooking time.
>
>Just a lateral thought. Did you include the thigh bones in the cooking
>process, or in preparing the stock or broth? When making stock I leave
>the bones in for flavour.
>
>As there are only two of us I sometimes turn a bird into single pieces
>for freezing individual portions for later use. I also buy bulk packs
>of free-range thighs or wings when they are cheap. I turn about half
>the thighs into fillets and remove the tips from the wings. Carcasses,
>bones, skins, fat and tips all go into the stock pot with some garden
>herbs and the scrappy bits of veges like celery, carrot tops etc to
>bubble away for a few hours to become stock, strained and de-fatted
>when cold, which I freeze in small portions or as ice-cubes for later
>use or to become soup or stew broth.
>
>When the stock is cold, before freezing, it is slightly jellied from
>the natural gelatin in the bones.
>
>Because I pre-make the stock, cooking most soups usually takes less
>than an hour.
>Cheers, Alan, Australia.

Thanks to all for the advice.

My opinion for soups, stews, chili, etc. is the longer the better!

No, as I said above, I used base. And boneless/skinless thigh (dark)
meat. Balancing good with ease of prep is important right now, which is
why I don't use a whole bird either.
And I've not had success with making my own stock. Tried it once, bones,
spices, vegetables, the whole bit. Followed Alton Brown's directions
rigourously. It came out tasting eh, ok, but grey and unappetizing. So I
didn't use it.

Tried it again tonite, and sauteed the onion in butter and added some
garlic. Last time got good reviews from the family, this time even
better! When I get the herb/spice mixture right, even I might think it's
good!

In article >,
Pringles CheezUms > wrote:


> And I've not had success with making my own stock. Tried it once, bones,
> spices, vegetables, the whole bit. Followed Alton Brown's directions
> rigourously. It came out tasting eh, ok, but grey and unappetizing. So I
> didn't use it.

If it won't kill you, you need salt. Like several tablespoons in the
broth.

> Tried it again tonite, and sauteed the onion in butter and added some
> garlic. Last time got good reviews from the family, this time even
> better! When I get the herb/spice mixture right, even I might think it's
> good!

I bet it would perk right up with copious amounts of salt. I learned the
definition of insipid from tasting unsalted chicken broth. I taught my
granddaughter what insipid means by having her taste unsalted chicken
broth. Reduced broth makes stock.

leo

On Wed, 08 Sep 2010 02:42:57 -0700, Leonard Blaisdell
> wrote:

>In article >,
> Pringles CheezUms > wrote:
>
>> And I've not had success with making my own stock. Tried it once, bones,
>> spices, vegetables, the whole bit. Followed Alton Brown's directions
>> rigourously. It came out tasting eh, ok, but grey and unappetizing. So I
>> didn't use it.
>
>If it won't kill you, you need salt. Like several tablespoons in the
>broth.
>
>> Tried it again tonite, and sauteed the onion in butter and added some
>> garlic. Last time got good reviews from the family, this time even
>> better! When I get the herb/spice mixture right, even I might think it's
>> good!
>
>I bet it would perk right up with copious amounts of salt. I learned the
>definition of insipid from tasting unsalted chicken broth. I taught my
>granddaughter what insipid means by having her taste unsalted chicken
>broth. Reduced broth makes stock.

That's a lot of salt! for six or eight cups stock anyway, even if it's
the half potassium/half sodium salt that we use.
A couple people in the family are sensitive to sodium so i don't usually
add it when cooking and let each one salt their own. And, while it has
about half the sodium of the bouillon cubes/powder, the base still has a
significant amount of it.
But you're right. It does taste better properly salted.