I see references to 'killer' chicken soups! Anyone share recipes, or are
they all the same?

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

On Jan 4, 8:51*am, "Ophelia" > wrote:
> I see references to 'killer' chicken soups! *Anyone share recipes, or are
> they all the same?
>
> --
> --http://www.shop.helpforheroes.org.uk/

All the same.

"Ophelia" > wrote:
> I see references to 'killer' chicken soups! Anyone share recipes, or are
> they all the same?


I see a lot of recipes, yet few use potatoes. How can that be good? Also,
we add beef bone, to beef it up. Ingredients are not chopped up when we
cook. Oh, the potatoes are added late, or cooked separately.

Greg

Ophelia wrote:
> I see references to 'killer' chicken soups! Anyone share recipes, or
> are they all the same?

There are tons of variables. I don't use a recipe and it is only something
I make when someone is sick. And how I make it is not how others would I am
sure. If the person I am making it for has a cold, I start with onions,
carrots and celery which I caramelize in a little olive oil if I have the
time. Often the person is in need of the soup right away so I may not get
to do this. Then I add cooked chicken meat (often from a can because I
don't ordinarily keep much meat in the house) and usually some sort of
starch such as cooked rice or pasta. I was told by a chef to cook the
starch separetly then add it to help prevent it from sucking up all the
broth. My broth always comes from a can or box. I season it with parsley
and pepper.

Now if the sick person has stomach issues then it would be just the broth,
chicken and rice.

Most people are going to tell you to use some sort of chicken with bones and
make the stock from scratch and all that. But in this house, we consider
chicken soup not to be something you eat as a meal but something you eat
when you're sick. I really don't make it any other time. And when you're
sick with a cold or the flu, you're not going to be able to taste much of
anything. So I go for the quick way to do it.

"Julie Bove" > wrote in message
...
> Ophelia wrote:
>> I see references to 'killer' chicken soups! Anyone share recipes, or
>> are they all the same?
>
> There are tons of variables. I don't use a recipe and it is only
> something I make when someone is sick. And how I make it is not how
> others would I am sure. If the person I am making it for has a cold, I
> start with onions, carrots and celery which I caramelize in a little olive
> oil if I have the time. Often the person is in need of the soup right
> away so I may not get to do this. Then I add cooked chicken meat (often
> from a can because I don't ordinarily keep much meat in the house) and
> usually some sort of starch such as cooked rice or pasta. I was told by a
> chef to cook the starch separetly then add it to help prevent it from
> sucking up all the broth. My broth always comes from a can or box. I
> season it with parsley and pepper.
>
> Now if the sick person has stomach issues then it would be just the broth,
> chicken and rice.
>
> Most people are going to tell you to use some sort of chicken with bones
> and make the stock from scratch and all that. But in this house, we
> consider chicken soup not to be something you eat as a meal but something
> you eat when you're sick. I really don't make it any other time. And
> when you're sick with a cold or the flu, you're not going to be able to
> taste much of anything. So I go for the quick way to do it.

Go with whatever suits you I am just interested in how other people make
it
--
--
http://www.shop.helpforheroes.org.uk/

"gregz" > wrote in message
...
> "Ophelia" > wrote:
>> I see references to 'killer' chicken soups! Anyone share recipes, or are
>> they all the same?
>
>
> I see a lot of recipes, yet few use potatoes. How can that be good? Also,
> we add beef bone, to beef it up. Ingredients are not chopped up when we
> cook. Oh, the potatoes are added late, or cooked separately.

Oh! That is new to me. I always use a whole chicken and vegetables and
simmer for ever. I've never added beef!
--
--
http://www.shop.helpforheroes.org.uk/

On Fri, 4 Jan 2013 16:51:09 -0000, "Ophelia"
> wrote:

>I see references to 'killer' chicken soups! Anyone share recipes, or are
>they all the same?
>
>--
No recipe, really. I like this a lot.
I cook the dickens out of a chicken in the pressure cooker along with
onion, celery, carrot, peppercorns, a couple of garlic gloves and a
little bit of salt.
Strain the stock into a 5 quart pot. You can pick the chicken meat to
use for something else. If you have time, refrigerate the stock over
night and remove the layer of fat that forms.

Heat the stock, add a lot of sliced mushrooms, cook until done. Taste
for salt and adjust if needed. Add (maybe 3 ounces) some of those
tiny, skinny noodles (package says Fideo Cortado - Fino) They are
thread-like and maybe an inch long when dried. Cook the noodles the
recommended time, add a ladle-full of your preferred wine and a
handful of finely chopped fresh parsley. Turn off the heat and let
sit for a while to allow the noodles to plump and flavor to meld.
Janet US

On Jan 4, 11:33*am, Janet Bostwick > wrote:
> On Fri, 4 Jan 2013 16:51:09 -0000, "Ophelia"
>
> > wrote:
> >I see references to 'killer' chicken soups! *Anyone share recipes, or are
> >they all the same?
>
> >--
>
> No recipe, really. *I like this a lot.
> I cook the dickens out of a chicken in the pressure cooker along with
> onion, celery, carrot, peppercorns, a couple of garlic gloves and a
> little bit of salt.
> Strain the stock into a 5 quart pot. *You can pick the chicken meat to
> use for something else. *If you have time, refrigerate the stock over
> night and remove the layer of fat that forms.
>
> Heat the stock, add a lot of sliced mushrooms, cook until done. Taste
> for salt and adjust if needed. * Add (maybe 3 ounces) some of those
> tiny, skinny noodles (package says Fideo Cortado - Fino) They are
> thread-like and maybe an inch long when dried. *Cook the noodles the
> recommended time, add a ladle-full of your preferred wine and a
> handful of finely chopped *fresh parsley. *Turn off the heat and let
> sit for a while to allow the noodles to plump and flavor to meld.
> Janet US

You don't add the chicken meat back to your soup??

On Fri, 4 Jan 2013 11:48:30 -0800 (PST), ImStillMags
> wrote:

>On Jan 4, 11:33*am, Janet Bostwick > wrote:
>> On Fri, 4 Jan 2013 16:51:09 -0000, "Ophelia"
>>
>> > wrote:
>> >I see references to 'killer' chicken soups! *Anyone share recipes, or are
>> >they all the same?
>>
>> >--
>>
>> No recipe, really. *I like this a lot.
>> I cook the dickens out of a chicken in the pressure cooker along with
>> onion, celery, carrot, peppercorns, a couple of garlic gloves and a
>> little bit of salt.
>> Strain the stock into a 5 quart pot. *You can pick the chicken meat to
>> use for something else. *If you have time, refrigerate the stock over
>> night and remove the layer of fat that forms.
>>
>> Heat the stock, add a lot of sliced mushrooms, cook until done. Taste
>> for salt and adjust if needed. * Add (maybe 3 ounces) some of those
>> tiny, skinny noodles (package says Fideo Cortado - Fino) They are
>> thread-like and maybe an inch long when dried. *Cook the noodles the
>> recommended time, add a ladle-full of your preferred wine and a
>> handful of finely chopped *fresh parsley. *Turn off the heat and let
>> sit for a while to allow the noodles to plump and flavor to meld.
>> Janet US
>
>You don't add the chicken meat back to your soup??
Not for this soup. For other chicken soup that I make, I do. Often I
make this soup with a large bag of frozen back, wing tips, raw bones,
all left from when I cut up chicken for a special purpose or cut. In
that case, there is no chicken meat.
Janet US

On Jan 4, 11:48*am, ImStillMags > wrote:
> On Jan 4, 11:33*am, Janet Bostwick > wrote:
>
>
>
>
>
>
>
>
>
> > On Fri, 4 Jan 2013 16:51:09 -0000, "Ophelia"
>
> > > wrote:
> > >I see references to 'killer' chicken soups! *Anyone share recipes, or are
> > >they all the same?
>
> > >--
>
> > No recipe, really. *I like this a lot.
> > I cook the dickens out of a chicken in the pressure cooker along with
> > onion, celery, carrot, peppercorns, a couple of garlic gloves and a
> > little bit of salt.
> > Strain the stock into a 5 quart pot. *You can pick the chicken meat to
> > use for something else. *If you have time, refrigerate the stock over
> > night and remove the layer of fat that forms.
>
> > Heat the stock, add a lot of sliced mushrooms, cook until done. Taste
> > for salt and adjust if needed. * Add (maybe 3 ounces) some of those
> > tiny, skinny noodles (package says Fideo Cortado - Fino) They are
> > thread-like and maybe an inch long when dried. *Cook the noodles the
> > recommended time, add a ladle-full of your preferred wine and a
> > handful of finely chopped *fresh parsley. *Turn off the heat and let
> > sit for a while to allow the noodles to plump and flavor to meld.
> > Janet US
>
> You don't add the chicken meat back to your soup??

she's a vegie-tarry-un.

"Janet Bostwick" > wrote in message
...
> On Fri, 4 Jan 2013 16:51:09 -0000, "Ophelia"
> > wrote:
>
>>I see references to 'killer' chicken soups! Anyone share recipes, or are
>>they all the same?
>>
>>--
> No recipe, really. I like this a lot.
> I cook the dickens out of a chicken in the pressure cooker along with
> onion, celery, carrot, peppercorns, a couple of garlic gloves and a
> little bit of salt.
> Strain the stock into a 5 quart pot. You can pick the chicken meat to
> use for something else. If you have time, refrigerate the stock over
> night and remove the layer of fat that forms.

Pretty much the way I do mine)


> Heat the stock, add a lot of sliced mushrooms, cook until done. Taste
> for salt and adjust if needed. Add (maybe 3 ounces) some of those
> tiny, skinny noodles (package says Fideo Cortado - Fino) They are
> thread-like and maybe an inch long when dried. Cook the noodles the
> recommended time, add a ladle-full of your preferred wine and a
> handful of finely chopped fresh parsley. Turn off the heat and let
> sit for a while to allow the noodles to plump and flavor to meld.

That is different Thanks, Janet

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

On Jan 4, 11:48*am, ImStillMags > wrote:
> On Jan 4, 11:33*am, Janet Bostwick > wrote:
>
>
>
>
>
>
>
>
>
> > On Fri, 4 Jan 2013 16:51:09 -0000, "Ophelia"
>
> > > wrote:
> > >I see references to 'killer' chicken soups! *Anyone share recipes, or are
> > >they all the same?
>
> > >--
>
> > No recipe, really. *I like this a lot.
> > I cook the dickens out of a chicken in the pressure cooker along with
> > onion, celery, carrot, peppercorns, a couple of garlic gloves and a
> > little bit of salt.
> > Strain the stock into a 5 quart pot. *You can pick the chicken meat to
> > use for something else. *If you have time, refrigerate the stock over
> > night and remove the layer of fat that forms.
>
> > Heat the stock, add a lot of sliced mushrooms, cook until done. Taste
> > for salt and adjust if needed. * Add (maybe 3 ounces) some of those
> > tiny, skinny noodles (package says Fideo Cortado - Fino) They are
> > thread-like and maybe an inch long when dried. *Cook the noodles the
> > recommended time, add a ladle-full of your preferred wine and a
> > handful of finely chopped *fresh parsley. *Turn off the heat and let
> > sit for a while to allow the noodles to plump and flavor to meld.
> > Janet US
>
> You don't add the chicken meat back to your soup??

Why? All the flavor is in the soup.

What I would do is save the breast meat and pressure cook everything
else for a stock. Then chop and saute the white meat in chicken fat
and add it back in.

On Fri, 4 Jan 2013 12:13:29 -0800 (PST), spamtrap1888
> wrote:

>On Jan 4, 11:48*am, ImStillMags > wrote:
>> On Jan 4, 11:33*am, Janet Bostwick > wrote:
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> > On Fri, 4 Jan 2013 16:51:09 -0000, "Ophelia"
>>
>> > > wrote:
>> > >I see references to 'killer' chicken soups! *Anyone share recipes, or are
>> > >they all the same?
>>
>> > >--
>>
>> > No recipe, really. *I like this a lot.
>> > I cook the dickens out of a chicken in the pressure cooker along with
>> > onion, celery, carrot, peppercorns, a couple of garlic gloves and a
>> > little bit of salt.
>> > Strain the stock into a 5 quart pot. *You can pick the chicken meat to
>> > use for something else. *If you have time, refrigerate the stock over
>> > night and remove the layer of fat that forms.
>>
>> > Heat the stock, add a lot of sliced mushrooms, cook until done. Taste
>> > for salt and adjust if needed. * Add (maybe 3 ounces) some of those
>> > tiny, skinny noodles (package says Fideo Cortado - Fino) They are
>> > thread-like and maybe an inch long when dried. *Cook the noodles the
>> > recommended time, add a ladle-full of your preferred wine and a
>> > handful of finely chopped *fresh parsley. *Turn off the heat and let
>> > sit for a while to allow the noodles to plump and flavor to meld.
>> > Janet US
>>
>> You don't add the chicken meat back to your soup??
>
>Why? All the flavor is in the soup.
>
>What I would do is save the breast meat and pressure cook everything
>else for a stock. Then chop and saute the white meat in chicken fat
>and add it back in.

go for it. this is just one of my ideas.
janet us

"Ophelia" > wrote:
> "gregz" > wrote in message
> ...
>> "Ophelia" > wrote:
>>> I see references to 'killer' chicken soups! Anyone share recipes, or are
>>> they all the same?
>>
>>
>> I see a lot of recipes, yet few use potatoes. How can that be good? Also,
>> we add beef bone, to beef it up. Ingredients are not chopped up when we
>> cook. Oh, the potatoes are added late, or cooked separately.
>
> Oh! That is new to me. I always use a whole chicken and vegetables and
> simmer for ever. I've never added beef!

For much of my youth, Sunday was soup day. We started eating around one
o'clock, and went through the evening. On both sides of my family, and
more, soup was very similar in style. I did my best to compile recipe, and
that's how I make it.

http://zekfrivolous.com/chicken/best...ken%20soup.htm

Greg

"gregz" > wrote in message
...
> "Ophelia" > wrote:
>> "gregz" > wrote in message
>> ...
>>> "Ophelia" > wrote:
>>>> I see references to 'killer' chicken soups! Anyone share recipes, or
>>>> are
>>>> they all the same?
>>>
>>>
>>> I see a lot of recipes, yet few use potatoes. How can that be good?
>>> Also,
>>> we add beef bone, to beef it up. Ingredients are not chopped up when we
>>> cook. Oh, the potatoes are added late, or cooked separately.
>>
>> Oh! That is new to me. I always use a whole chicken and vegetables and
>> simmer for ever. I've never added beef!
>
> For much of my youth, Sunday was soup day. We started eating around one
> o'clock, and went through the evening. On both sides of my family, and
> more, soup was very similar in style. I did my best to compile recipe, and
> that's how I make it.
>
> http://zekfrivolous.com/chicken/best...ken%20soup.htm

Thank you for sharing! I will have a good look at that! Ah, such family
memories eh

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

On Friday, January 4, 2013 1:53:06 PM UTC-6, Janet Bostwick wrote:
> On Fri, 4 Jan 2013 11:48:30 -0800 (PST), ImStillMags
>
> > wrote:
>
>
>
> >On Jan 4, 11:33*am, Janet Bostwick > wrote:
>
> >> On Fri, 4 Jan 2013 16:51:09 -0000, "Ophelia"
>
> >>
>
> >> > wrote:
>
> >> >I see references to 'killer' chicken soups! *Anyone share recipes, or are
>
> >> >they all the same?
>
> >>
>
> >> >--
>
> >>
>
> >> No recipe, really. *I like this a lot.
>
> >> I cook the dickens out of a chicken in the pressure cooker along with
>
> >> onion, celery, carrot, peppercorns, a couple of garlic gloves and a
>
> >> little bit of salt.
>
> >> Strain the stock into a 5 quart pot. *You can pick the chicken meat to
>
> >> use for something else. *If you have time, refrigerate the stock over
>
> >> night and remove the layer of fat that forms.
>
> >>
>
> >> Heat the stock, add a lot of sliced mushrooms, cook until done. Taste
>
> >> for salt and adjust if needed. * Add (maybe 3 ounces) some of those
>
> >> tiny, skinny noodles (package says Fideo Cortado - Fino) They are
>
> >> thread-like and maybe an inch long when dried. *Cook the noodles the
>
> >> recommended time, add a ladle-full of your preferred wine and a
>
> >> handful of finely chopped *fresh parsley. *Turn off the heat and let
>
> >> sit for a while to allow the noodles to plump and flavor to meld.
>
> >> Janet US
>
I'd omit the wine.
>
> >You don't add the chicken meat back to your soup??
>
> Not for this soup. For other chicken soup that I make, I do. Often I
>
> make this soup with a large bag of frozen back, wing tips, raw bones,
>
> all left from when I cut up chicken for a special purpose or cut. In
>
> that case, there is no chicken meat.

Wing tips are divine when fried crispy.
>
> Janet US

--Bryan

Bryan wrote:
>
>Wing tips are divine when fried crispy.

Bwrrrryan's *** blade wing tips!
http://www.oocities.org/vbencik/wing_tips.jpg

On Sat, 05 Jan 2013 09:51:46 -0500, Brooklyn1 <Gravesend1> wrote:

>Bryan wrote:
>>
>>Wing tips are divine when fried crispy.
>
>Bwrrrryan's *** blade wing tips!
>http://www.oocities.org/vbencik/wing_tips.jpg
>
What!!?? No spats? ;o)
Janet US

Janet Bostwick wrote:
>Brooklyn1 wrote:
>>Bryan wrote:
>>>
>>>Wing tips are divine when fried crispy.
>>
>>Bwrrrryan's NEW *** blade wing tips!
>>http://www.myshoeaddictiontoo.com/el...1-GANGSTER.jpg
>>
>What!!?? No spats? ;o)

Bwrrrryan's Sunday go to church spats:
http://media-cache-lt0.pinterest.com...ktvJKMvk_b.jpg

On Sat, 05 Jan 2013 09:29:27 -0700, Janet Bostwick
> wrote:

> On Sat, 05 Jan 2013 09:51:46 -0500, Brooklyn1 <Gravesend1> wrote:
>
> >Bryan wrote:
> >>
> >>Wing tips are divine when fried crispy.
> >
> >Bwrrrryan's *** blade wing tips!
> >http://www.oocities.org/vbencik/wing_tips.jpg
> >
> What!!?? No spats? ;o)

He must be feeling better.

--
Food is an important part of a balanced diet.

On Sat, 05 Jan 2013 12:15:30 -0500, Brooklyn1 <Gravesend1> wrote:

>Janet Bostwick wrote:
>>Brooklyn1 wrote:
>>>Bryan wrote:
>>>>
>>>>Wing tips are divine when fried crispy.
>>>
>>>Bwrrrryan's NEW *** blade wing tips!
>>>http://www.myshoeaddictiontoo.com/el...1-GANGSTER.jpg
>>>
>>What!!?? No spats? ;o)
>
>Bwrrrryan's Sunday go to church spats:
>http://media-cache-lt0.pinterest.com...ktvJKMvk_b.jpg
>
Thanks!! You made me laugh with that one! Feeling better today?
Janet US

On Sat, 05 Jan 2013 10:33:01 -0700, Janet Bostwick
> wrote:

>On Sat, 05 Jan 2013 12:15:30 -0500, Brooklyn1 <Gravesend1> wrote:
>
>>Janet Bostwick wrote:
>>>Brooklyn1 wrote:
>>>>Bryan wrote:
>>>>>
>>>>>Wing tips are divine when fried crispy.
>>>>
>>>>Bwrrrryan's NEW *** blade wing tips!
>>>>http://www.myshoeaddictiontoo.com/el...1-GANGSTER.jpg
>>>>
>>>What!!?? No spats? ;o)
>>
>>Bwrrrryan's Sunday go to church spats:
>>http://media-cache-lt0.pinterest.com...ktvJKMvk_b.jpg
>>
>Thanks!! You made me laugh with that one! Feeling better today?

Yes, slowly I'm improving.

On 1/4/2013 11:51 AM, Ophelia wrote:
> I see references to 'killer' chicken soups! Anyone share recipes, or
> are they all the same?
>

It's been mentioned by others in this thread but I always make my
chicken or turkey stock with whole peppercorns. 1 tablespoon per 2
imperial quarts. (America uses a different volume of quart so if there
are Americans reading this adjust accordingly)

I also try to use some of the drippings from a roasted fowl in my stock,
a couple of tablespoons perhaps but usually not that much. It darkens
the stock sure and some people like lighter chicken or poultry stock.

I also got away from using fresh thyme and fresh parsley and just use
dried to prepare the stock now.

I also use the onion skins, again for colour.

I usually freeze all leftover chicken bones and after 3 or 4 months have
enuf to prepare about 1 imperial gallon of stock.

I found leeks a good addition to chicken soups.

Sometimes well cooked pork sausage chunks to the soup for hearty richness.

And never forget the dumpling option.

Or pearl barley!

Or Homemade ham and cheese biscuits!

"Hench" > wrote in message ...
> On 1/4/2013 11:51 AM, Ophelia wrote:
>> I see references to 'killer' chicken soups! Anyone share recipes, or
>> are they all the same?
>>
>
> It's been mentioned by others in this thread but I always make my chicken
> or turkey stock with whole peppercorns. 1 tablespoon per 2 imperial
> quarts. (America uses a different volume of quart so if there are
> Americans reading this adjust accordingly)
>
> I also try to use some of the drippings from a roasted fowl in my stock, a
> couple of tablespoons perhaps but usually not that much. It darkens the
> stock sure and some people like lighter chicken or poultry stock.
>
> I also got away from using fresh thyme and fresh parsley and just use
> dried to prepare the stock now.
>
> I also use the onion skins, again for colour.
>
> I usually freeze all leftover chicken bones and after 3 or 4 months have
> enuf to prepare about 1 imperial gallon of stock.
>
> I found leeks a good addition to chicken soups.
>
> Sometimes well cooked pork sausage chunks to the soup for hearty richness.
>
> And never forget the dumpling option.
>
> Or pearl barley!
>
> Or Homemade ham and cheese biscuits!

Many thanks for sharing, Hench All points noted
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--
http://www.shop.helpforheroes.org.uk/