I've been making a chicken soup that needs punching up (recipe follows.)
I got it from my mother, and it's pretty good for a start, but needs
some umph, some bam, an element of "ummm thats good".

What are some herbs or spices that I can add to liven it up?
What would you add if this were yours?

Here's the recipe (my version in parens):

Fill stock pot about half way or a little more with water (I'm guessing
1 to 1.5 gallons but haven't measured the pot.)
1.5-2 pounds chicken (breasts usually, whole in the pot until cooked
then chopped and returned)
2-4 stalks of celery (bias cut)
2-4 carrots (bias cut)
2-4 med potatoes (I used about 5 med-small of some waxy variety)
4-6 cups chicken broth (low-sodium and/or homemade)

Bring to boil, reduce & simmer for about 3 hrs.
Notice there's no salt. I'm making an effort to control my sodium
intake. Not on doctor's orders, but I want to avoid my doctor having to
tell me. I add a pinch or so to each serving before eating. Along with
several dashes of tobasco.

I vote for lemon juice and cilantro. I further suggest that dark meat
chicken has more flavor than the white so I'd switch some of the chicken
breasts to thighs. For some reason the only starch I use in chicken
soup is pasta as in chicken-noodle so I'd leave out the potatoes, and I
don't see anything from the onion family such as onions, leeks or
garlic. Onion family packs a lot of flavor.
--Lia


LM wrote:
> I've been making a chicken soup that needs punching up (recipe follows.)
> I got it from my mother, and it's pretty good for a start, but needs
> some umph, some bam, an element of "ummm thats good".
>
> What are some herbs or spices that I can add to liven it up?
> What would you add if this were yours?
>
> Here's the recipe (my version in parens):
>
> Fill stock pot about half way or a little more with water (I'm guessing
> 1 to 1.5 gallons but haven't measured the pot.)
> 1.5-2 pounds chicken (breasts usually, whole in the pot until cooked
> then chopped and returned)
> 2-4 stalks of celery (bias cut)
> 2-4 carrots (bias cut)
> 2-4 med potatoes (I used about 5 med-small of some waxy variety)
> 4-6 cups chicken broth (low-sodium and/or homemade)
>
> Bring to boil, reduce & simmer for about 3 hrs.
> Notice there's no salt. I'm making an effort to control my sodium
> intake. Not on doctor's orders, but I want to avoid my doctor having to
> tell me. I add a pinch or so to each serving before eating. Along with
> several dashes of tobasco.
>

"LM" > wrote in message
...
> I've been making a chicken soup that needs punching up (recipe follows.)
> I got it from my mother, and it's pretty good for a start, but needs
> some umph, some bam, an element of "ummm thats good".
>
> What are some herbs or spices that I can add to liven it up?
> What would you add if this were yours?
>
> Here's the recipe (my version in parens):
>
> Fill stock pot about half way or a little more with water (I'm guessing
> 1 to 1.5 gallons but haven't measured the pot.)
> 1.5-2 pounds chicken (breasts usually, whole in the pot until cooked
> then chopped and returned)
> 2-4 stalks of celery (bias cut)
> 2-4 carrots (bias cut)
> 2-4 med potatoes (I used about 5 med-small of some waxy variety)
> 4-6 cups chicken broth (low-sodium and/or homemade)
>
> Bring to boil, reduce & simmer for about 3 hrs.
> Notice there's no salt. I'm making an effort to control my sodium
> intake. Not on doctor's orders, but I want to avoid my doctor having to
> tell me. I add a pinch or so to each serving before eating. Along with
> several dashes of tobasco.
>

Here's how I would change things.

1) Use thighs - the meat is more flavorful.
2) Whatever part you use, cook it in the stock, not water. Remove when
cooked (30 min or so), take the meat off the bones and reserve.
3) Return the bones to the soup for more flavor along with a quartered onion
and a couple of garlic cloves, maybe a bay leaf or 2 and a few whole
peppercorns. Simmer for another hour then strain and discard solids. Skim
off fat if desired.
4) Add carrots and celery and simmer until done.
5) Add cubed meat and heat thru.


--
Peter Aitken

"LM" > wrote in message
...
> I've been making a chicken soup that needs punching up (recipe follows.)
> I got it from my mother, and it's pretty good for a start, but needs
> some umph, some bam, an element of "ummm thats good".
>
> What are some herbs or spices that I can add to liven it up?
> What would you add if this were yours?
>
> Here's the recipe (my version in parens):
>
> Fill stock pot about half way or a little more with water (I'm guessing
> 1 to 1.5 gallons but haven't measured the pot.)
> 1.5-2 pounds chicken (breasts usually, whole in the pot until cooked
> then chopped and returned)
> 2-4 stalks of celery (bias cut)
> 2-4 carrots (bias cut)
> 2-4 med potatoes (I used about 5 med-small of some waxy variety)
> 4-6 cups chicken broth (low-sodium and/or homemade)
>
> Bring to boil, reduce & simmer for about 3 hrs.
> Notice there's no salt. I'm making an effort to control my sodium
> intake. Not on doctor's orders, but I want to avoid my doctor having to
> tell me. I add a pinch or so to each serving before eating. Along with
> several dashes of tobasco.

Without question lemon will do nicely to "punch up" the flavor. Thyme is also
nice as is dill. BTW the difference between bottled and fresh lemons is
substantial. Use fresh.

Corn tortillas blended with some of the soup will give a nice body to the
liquid.

Dimitri

In article >,
LM > wrote:

> I've been making a chicken soup that needs punching up (recipe follows.)
> I got it from my mother, and it's pretty good for a start, but needs
> some umph, some bam, an element of "ummm thats good".
>
> What are some herbs or spices that I can add to liven it up?
> What would you add if this were yours?
>
> Here's the recipe (my version in parens):
>
> Fill stock pot about half way or a little more with water (I'm guessing
> 1 to 1.5 gallons but haven't measured the pot.)
> 1.5-2 pounds chicken (breasts usually, whole in the pot until cooked
> then chopped and returned)
> 2-4 stalks of celery (bias cut)
> 2-4 carrots (bias cut)
> 2-4 med potatoes (I used about 5 med-small of some waxy variety)
> 4-6 cups chicken broth (low-sodium and/or homemade)
>
> Bring to boil, reduce & simmer for about 3 hrs.
> Notice there's no salt. I'm making an effort to control my sodium
> intake. Not on doctor's orders, but I want to avoid my doctor having to
> tell me. I add a pinch or so to each serving before eating. Along with
> several dashes of tobasco.
>

Personally, I'd toss a chopped onion in there to start.

Then add 2 to 4 cloves minced garlic, some dried tarragon, parsley, dill
and basil, as well as a bay leaf.

I also use wings instead of breasts. It's cheaper and tastier IMHO. :-)
--
Om.

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

In article >,
"Dimitri" > wrote:

> "LM" > wrote in message
> ...
> > I've been making a chicken soup that needs punching up (recipe follows.)
> > I got it from my mother, and it's pretty good for a start, but needs
> > some umph, some bam, an element of "ummm thats good".
> >
> > What are some herbs or spices that I can add to liven it up?
> > What would you add if this were yours?
> >
> > Here's the recipe (my version in parens):
> >
> > Fill stock pot about half way or a little more with water (I'm guessing
> > 1 to 1.5 gallons but haven't measured the pot.)
> > 1.5-2 pounds chicken (breasts usually, whole in the pot until cooked
> > then chopped and returned)
> > 2-4 stalks of celery (bias cut)
> > 2-4 carrots (bias cut)
> > 2-4 med potatoes (I used about 5 med-small of some waxy variety)
> > 4-6 cups chicken broth (low-sodium and/or homemade)
> >
> > Bring to boil, reduce & simmer for about 3 hrs.
> > Notice there's no salt. I'm making an effort to control my sodium
> > intake. Not on doctor's orders, but I want to avoid my doctor having to
> > tell me. I add a pinch or so to each serving before eating. Along with
> > several dashes of tobasco.
>
> Without question lemon will do nicely to "punch up" the flavor. Thyme is
> also
> nice as is dill. BTW the difference between bottled and fresh lemons is
> substantial. Use fresh.
>
> Corn tortillas blended with some of the soup will give a nice body to the
> liquid.
>
> Dimitri
>
>

Corn Tortillas???

Sorry Dimitri but EW!!!

The last chicken soup I made was thickened (and flavored) nicely with a
small package of frozen peas, pureed........
--
Om.

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

"OmManiPadmeOmelet" > wrote in message
...

<Snip>

>> Corn tortillas blended with some of the soup will give a nice body to the
>> liquid.
>>
>> Dimitri
>>
>>
>
> Corn Tortillas???
>
> Sorry Dimitri but EW!!!
>
> The last chicken soup I made was thickened (and flavored) nicely with a
> small package of frozen peas, pureed........
> --
> Om.
Tortilla Soup

Recipe By : Flavors of Simon David, March 1991
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 med Onion -- chopped
2 clove Garlic -- minced
1 cup Celery -- chopped
3 Tbsp Oil
6 cup Chicken Broth
2 cup Picante Sauce
32 oz Tomatoes -- canned
2 Limes
2 cup Chicken -- cooked
2 tsp Worcestershire Sauce
6 oz Tomato Puree
1 Avocado
6 Corn Tortillas
1/2 cup Cheese
3 Tbsp Cilantro -- (optional)
Sour Cream -- for garnish

Saute onion, celery and garlic in oil until tender. Add all the remaining
ingredients except the tortillas, cheese, and cilantro. Simmer 30 minutes.
Cut tortillas into strips and simmer 2 minutes. Ladle into bowls and top
with cheese. Other options are to top with avocado, cilantro, and a dollop
of sour cream.


http://www.recipezaar.com/browse/get...27&path=00D05E

Tortilla Soup II
I'm getting tired of seeing the so-called tortilla soup recipes running around
that are nothing but a glorified chicken soup with tortillas added. Here's the
real McCoy. Similar to the recipe at Houston's restaurant. (modified, of course,
to suit my tastes)
8 ounces carrots, diced
8 ounces celery
8 ounces onions
1/2 teaspoon garlic powder
salt and pepper
2 tablespoons corn oil
4 cans chicken broth
1 can tomatoes, diced
1 can Rotel tomatoes & chilies, Diced
1 (1.25-1 1/2 ounce) packet taco seasoning
1 (10 count) package corn tortillas, broken into small pieces
12 ounces chicken meat, diced, poached or grilled fajita meat
1 cup milk
12 ounces monterey jack cheese, shredded
corn tortilla chips, broken into small pieces

6 servings c


Saute carrots, onions, celery in corn oil, Garlic Powder, Salt and Pepper until
tender.
Add chicken broth and bring to boil.
Add tomatoes, Rotel, taco seasoning, and chicken.
Cut Tortillas into small pieces and add to broth mixture.
Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup
stirring occasionally to keep from sticking.
Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
Add milk and simmer for additional 10 minutes.
If thicker soup is desired, add more diced tortillas and let incorporate into
soup.
Garnish with shredded cheese and broken tortilla chips.
Substitutions: 1 cup Masa Harina (Masa Flour) for 1 12 ct. package of Yellow
Corn Tortillas Gradually add masa flour mixing into broth.
Mixing thoroughly into broth.
If thicker soup is desired, add more masa flour

LM wrote:
> I've been making a chicken soup that needs punching up (recipe
> follows.) I got it from my mother, and it's pretty good for a start,
> but needs some umph, some bam, an element of "ummm thats good".
>
> What are some herbs or spices that I can add to liven it up?
> What would you add if this were yours?
>
> Here's the recipe (my version in parens):
>
> Fill stock pot about half way or a little more with water (I'm
> guessing 1 to 1.5 gallons but haven't measured the pot.)
> 1.5-2 pounds chicken (breasts usually, whole in the pot until cooked
> then chopped and returned)
> 2-4 stalks of celery (bias cut)
> 2-4 carrots (bias cut)
> 2-4 med potatoes (I used about 5 med-small of some waxy variety)
> 4-6 cups chicken broth (low-sodium and/or homemade)
>
> Bring to boil, reduce & simmer for about 3 hrs.
> Notice there's no salt. I'm making an effort to control my sodium
> intake. Not on doctor's orders, but I want to avoid my doctor having
> to tell me. I add a pinch or so to each serving before eating. Along
> with several dashes of tobasco.

I'd go with Julia's suggestion of using some dark meat as well as the breast
and add chopped onion along with your carrot and celery (hold off on the
potato!). Add a bay leaf or two also and some black pepper. But then, once
I was done cooking the chicken I'd remove and debone the chicken, strain the
broth (the veggies are basically compost at that point). Then start over
with the chicken meat and whatever veggies you want to add. As for herbs,
rubbed sage is great to add to chicken soup, also a little dried thyme would
perk it. up.

Jill

LM > wrote:

>I've been making a chicken soup that needs punching up (recipe follows.)
>I got it from my mother, and it's pretty good for a start, but needs
>some umph, some bam, an element of "ummm thats good".
>
>What are some herbs or spices that I can add to liven it up?
>What would you add if this were yours?
>
>Here's the recipe (my version in parens):
>
>Fill stock pot about half way or a little more with water (I'm guessing
>1 to 1.5 gallons but haven't measured the pot.)
>1.5-2 pounds chicken (breasts usually, whole in the pot until cooked
>then chopped and returned)
>2-4 stalks of celery (bias cut)
>2-4 carrots (bias cut)
>2-4 med potatoes (I used about 5 med-small of some waxy variety)
>4-6 cups chicken broth (low-sodium and/or homemade)
>
>Bring to boil, reduce & simmer for about 3 hrs.
>Notice there's no salt. I'm making an effort to control my sodium
>intake. Not on doctor's orders, but I want to avoid my doctor having to
>tell me. I add a pinch or so to each serving before eating. Along with
>several dashes of tobasco.

LM,
I'd cut waaay back on the water or eliminate it altogether, simply
rely on the chicken stock. Chicken breasts these days are mighty bland
and using that much water will dilute the flavour terribly. Use a
whole chicken, cut up, bones and all (they're a lot cheaper than
breasts too).
Eliminate the potatoes during the long simmering. Add them later if
you wish. Add some chunked onion & garlic, a couple of bay leaves, a
bit of fresh or dried thyme (but don't go overboard if it's quite
new).
Remove the onions, celery and carrots used during the long simmering,
they've given up most of their good. Add fresh veggies and simmer just
long enough to soften before serving.
Enjoy.

Ross.
To email, remove the "obvious" from my address.

"LM" > wrote in message
...
> I've been making a chicken soup that needs punching up (recipe follows.)
> I got it from my mother, and it's pretty good for a start, but needs
> some umph, some bam, an element of "ummm thats good".
>
> What are some herbs or spices that I can add to liven it up?
> What would you add if this were yours?
>
> Here's the recipe (my version in parens):
>
> Fill stock pot about half way or a little more with water (I'm guessing
> 1 to 1.5 gallons but haven't measured the pot.)
> 1.5-2 pounds chicken (breasts usually, whole in the pot until cooked
> then chopped and returned)
> 2-4 stalks of celery (bias cut)
> 2-4 carrots (bias cut)
> 2-4 med potatoes (I used about 5 med-small of some waxy variety)
> 4-6 cups chicken broth (low-sodium and/or homemade)
>
> Bring to boil, reduce & simmer for about 3 hrs.
> Notice there's no salt. I'm making an effort to control my sodium
> intake. Not on doctor's orders, but I want to avoid my doctor having to
> tell me. I add a pinch or so to each serving before eating. Along with
> several dashes of tobasco.
>

For my money, you get the best flavor if you start with stock. I don't add
potatoes to chicken soup, because I do add homemade noodles. For
herbs/spices, I add thyme, a bay leaf, black and white pepper (whole
peppercorns when making the stock, and freshly ground towards the end). For
a really good flavor boost, next time you make stock, take 2 cups of it and
bring to a boil. Keep at a light boil until reduced to a thick syrupy
texture. Use this for a flavor boost in soups, rice, etc.
From there you can go many ways. Chipotle, ancho and lemon for a nice
tortilla soup flavor. Lemon, garlic, and rosemary for a nice Greek lemon
soup flavor. Just experiment and see what you like.

kimberly

"LM" > wrote in message
...
> I've been making a chicken soup that needs punching up (recipe follows.)
> I got it from my mother, and it's pretty good for a start, but needs
> some umph, some bam, an element of "ummm thats good".
>
> What are some herbs or spices that I can add to liven it up?
> What would you add if this were yours?
>
> Here's the recipe (my version in parens):
>
> Fill stock pot about half way or a little more with water (I'm guessing
> 1 to 1.5 gallons but haven't measured the pot.)
> 1.5-2 pounds chicken (breasts usually, whole in the pot until cooked
> then chopped and returned)
> 2-4 stalks of celery (bias cut)
> 2-4 carrots (bias cut)
> 2-4 med potatoes (I used about 5 med-small of some waxy variety)
> 4-6 cups chicken broth (low-sodium and/or homemade)
>
> Bring to boil, reduce & simmer for about 3 hrs.
> Notice there's no salt. I'm making an effort to control my sodium
> intake. Not on doctor's orders, but I want to avoid my doctor having to
> tell me. I add a pinch or so to each serving before eating. Along with
> several dashes of tobasco.
>

I forgot to mention: I don't see any onions, leeks, scallions....where are
they?
Add a whole onion, quartered, and a couple leeks, split. You'll be amazed
how much flavor it adds.
You can also try some lemongrass too.
Oh and, get a stewing hen, then add a whole breast if you want the breast
meat in the soup. If you can't find a stewing hen, get some backs and necks,
wings, etc. It's much more flavor than breasts alone.

kimberly

>I
>don't see anything from the onion family such as onions, leeks or
>garlic. Onion family packs a lot of flavor.

Ah yes, forgot - one onion (large, I like onions)

"LM" > wrote in message
...
> I've been making a chicken soup that needs punching up (recipe follows.)
> I got it from my mother, and it's pretty good for a start, but needs
> some umph, some bam, an element of "ummm thats good".
>
> What are some herbs or spices that I can add to liven it up?
> What would you add if this were yours?

You've gotta have an onion or a couple of leeks imho.

LM > said:

> I've been making a chicken soup that needs punching up (recipe follows.)
> I got it from my mother, and it's pretty good for a start, but needs
> some umph, some bam, an element of "ummm thats good".

My friend Molly gave me her family recipe, and the thing that made it
different from all others that I'd tried was dill weed. Now I even add
dill weed to Campbell's chicken noodle! It's a very fresh flavor.

Carol

"Damsel" > wrote in message
...
> LM > said:
>
> > I've been making a chicken soup that needs punching up (recipe follows.)
> > I got it from my mother, and it's pretty good for a start, but needs
> > some umph, some bam, an element of "ummm thats good".
>
> My friend Molly gave me her family recipe, and the thing that made it
> different from all others that I'd tried was dill weed. Now I even add
> dill weed to Campbell's chicken noodle! It's a very fresh flavor.
>

I generally don't like any spices except salt and freshly ground pepper
in my chicken soup, which I make from stock. If I add rice, it gives
the soup a sweetish, starchy flavor that I find unpleasant (though my
husband loves chicken and rice soup) so I might add a bit of parsley
to break it up.

LM wrote:

> I've been making a chicken soup that needs punching up (recipe follows.)
> I got it from my mother, and it's pretty good for a start, but needs
> some umph, some bam, an element of "ummm thats good".
>
> What are some herbs or spices that I can add to liven it up?
> What would you add if this were yours?
>
> Here's the recipe (my version in parens):
>
> Fill stock pot about half way or a little more with water (I'm guessing
> 1 to 1.5 gallons but haven't measured the pot.)
> 1.5-2 pounds chicken (breasts usually, whole in the pot until cooked
> then chopped and returned)
> 2-4 stalks of celery (bias cut)
> 2-4 carrots (bias cut)
> 2-4 med potatoes (I used about 5 med-small of some waxy variety)
> 4-6 cups chicken broth (low-sodium and/or homemade)
>
> Bring to boil, reduce & simmer for about 3 hrs.
> Notice there's no salt. I'm making an effort to control my sodium
> intake. Not on doctor's orders, but I want to avoid my doctor having to
> tell me. I add a pinch or so to each serving before eating. Along with
> several dashes of tobasco.
>

I always add onions to my chicken soup. Chives are good too.

~patches~ wrote:
> LM wrote:
>
>> I've been making a chicken soup that needs punching up (recipe follows.)
>> I got it from my mother, and it's pretty good for a start, but needs
>> some umph, some bam, an element of "ummm thats good".
>>
>> What are some herbs or spices that I can add to liven it up?
>> What would you add if this were yours?
>>
>> Here's the recipe (my version in parens):
>>
>> Fill stock pot about half way or a little more with water (I'm guessing
>> 1 to 1.5 gallons but haven't measured the pot.)
>> 1.5-2 pounds chicken (breasts usually, whole in the pot until cooked
>> then chopped and returned)
>> 2-4 stalks of celery (bias cut)
>> 2-4 carrots (bias cut)
>> 2-4 med potatoes (I used about 5 med-small of some waxy variety)
>> 4-6 cups chicken broth (low-sodium and/or homemade)
>>
>> Bring to boil, reduce & simmer for about 3 hrs.
>> Notice there's no salt. I'm making an effort to control my sodium
>> intake. Not on doctor's orders, but I want to avoid my doctor having to
>> tell me. I add a pinch or so to each serving before eating. Along with
>> several dashes of tobasco.
>>
>
> I always add onions to my chicken soup. Chives are good too.


I agree with the onions, lots. I often add curry powder, too, or a
little chopped fresh jalapeno for a Mexican touch. I don't use
potatoes. The seem to "steal" a lot of the flavor/spice from soups.

My daughter usually adds garlic and hot dried red pepper flakes when
she makes chicken soup.

gloria p

"LM" > wrote in message
...
> I've been making a chicken soup that needs punching up (recipe follows.)
> I got it from my mother, and it's pretty good for a start, but needs
> some umph, some bam, an element of "ummm thats good".
>
> What are some herbs or spices that I can add to liven it up?
> What would you add if this were yours?
>
> Here's the recipe (my version in parens):
>
> Fill stock pot about half way or a little more with water (I'm guessing
> 1 to 1.5 gallons but haven't measured the pot.)
> 1.5-2 pounds chicken (breasts usually, whole in the pot until cooked
> then chopped and returned)
> 2-4 stalks of celery (bias cut)
> 2-4 carrots (bias cut)
> 2-4 med potatoes (I used about 5 med-small of some waxy variety)
> 4-6 cups chicken broth (low-sodium and/or homemade)
>
> Bring to boil, reduce & simmer for about 3 hrs.
> Notice there's no salt. I'm making an effort to control my sodium
> intake. Not on doctor's orders, but I want to avoid my doctor having to
> tell me. I add a pinch or so to each serving before eating. Along with
> several dashes of tobasco.

Well as some others and myself have mentioned in a couple chicken stock
threads, roasting the chicken pieces first makes for more flavourful results
(disclaimer: *IME*).

Herbs - good fresh parsley I find is great with chicken. Then there's a
little sage, thyme/and-or rosemary, just don't go overboard and kill it with
generosity - I find herbs used in things like this work best if a single one
does not jump to the front and scream at you, rather each adds to the
flavour subtly, offering a broader flavour.

Pepper - I personally love pepper with chicken soup!

As for other flavourful veggies - sweet corn!


Just my 2pennies!

',;~}~

Shaun aRe

>> What are some herbs or spices that I can add to liven it up?
> What would you add if this were yours?
>


A dash of Gingersyrup and a bit piri piri sauce.
Marie-Anne.

LM,

Your soup is unlively because you're using bland breasts and canned stock.

Use cold water, 2 3-4 lb whole chickens. All your stuff below + onion,
salt, whole black peppercorns (20 or so), and a good bunch of parsley. When
the chicks come to boil, be sure to skim the foamy scum the floats to the
top. After cooking, strain the whole mess with a cheese cloth or kitchen
towel. I usually toss the veggies, as they have already yielded their
flavor and are pretty mushy by then. Pick the meat off the chicken and
reserve for the soup or whatever. You'll be in heaven as you toss our your
Mom's recipe.

With all due respect to the other posters, Cilantro and Curry have no place
in Chicken Soup. The key to the flavor are the chicken bones.

Another variation with exceptionally robust flavor is to bone the chicken
and roast the bones first.

Doug from Massachusetts
"LM" > wrote in message
...
> I've been making a chicken soup that needs punching up (recipe follows.)
> I got it from my mother, and it's pretty good for a start, but needs
> some umph, some bam, an element of "ummm thats good".
>
> What are some herbs or spices that I can add to liven it up?
> What would you add if this were yours?
>
> Here's the recipe (my version in parens):
>
> Fill stock pot about half way or a little more with water (I'm guessing
> 1 to 1.5 gallons but haven't measured the pot.)
> 1.5-2 pounds chicken (breasts usually, whole in the pot until cooked
> then chopped and returned)
> 2-4 stalks of celery (bias cut)
> 2-4 carrots (bias cut)
> 2-4 med potatoes (I used about 5 med-small of some waxy variety)
> 4-6 cups chicken broth (low-sodium and/or homemade)
>
> Bring to boil, reduce & simmer for about 3 hrs.
> Notice there's no salt. I'm making an effort to control my sodium
> intake. Not on doctor's orders, but I want to avoid my doctor having to
> tell me. I add a pinch or so to each serving before eating. Along with
> several dashes of tobasco.
>

LM wrote:
> I've been making a chicken soup that needs punching up (recipe follows.)
> I got it from my mother, and it's pretty good for a start, but needs
> some umph, some bam, an element of "ummm thats good".
>
> What are some herbs or spices that I can add to liven it up?
> What would you add if this were yours?
>
> Here's the recipe (my version in parens):
>
> Fill stock pot about half way or a little more with water (I'm guessing
> 1 to 1.5 gallons but haven't measured the pot.)
> 1.5-2 pounds chicken (breasts usually, whole in the pot until cooked
> then chopped and returned)
> 2-4 stalks of celery (bias cut)
> 2-4 carrots (bias cut)
> 2-4 med potatoes (I used about 5 med-small of some waxy variety)
> 4-6 cups chicken broth (low-sodium and/or homemade)

For the ratio of chicken to water you may as well go with all canned
stock... that recipe is tantamont to brewing tea, with a teabag that's
already been used twice. That's a total waste of ingredients... I
won't even dignify it by calling it a recipe.

Sheldon

In article >,
LM > wrote:

> I've been making a chicken soup that needs punching up (recipe follows.)
> I got it from my mother, and it's pretty good for a start, but needs
> some umph, some bam, an element of "ummm thats good".
>
> What are some herbs or spices that I can add to liven it up?
> What would you add if this were yours?

Cut a parsnip into quarters and toss it in with the other ingredients
along with a few springs of fresh dill and some ground pepper.

LM wrote:
> I've been making a chicken soup that needs punching up (recipe follows.)
> I got it from my mother, and it's pretty good for a start, but needs
> some umph, some bam, an element of "ummm thats good".
>
> What are some herbs or spices that I can add to liven it up?
> What would you add if this were yours?
>
> Here's the recipe (my version in parens):
>
> Fill stock pot about half way or a little more with water (I'm guessing
> 1 to 1.5 gallons but haven't measured the pot.)
> 1.5-2 pounds chicken (breasts usually, whole in the pot until cooked
> then chopped and returned)
> 2-4 stalks of celery (bias cut)
> 2-4 carrots (bias cut)
> 2-4 med potatoes (I used about 5 med-small of some waxy variety)
> 4-6 cups chicken broth (low-sodium and/or homemade)
>
> Bring to boil, reduce & simmer for about 3 hrs.
> Notice there's no salt. I'm making an effort to control my sodium
> intake. Not on doctor's orders, but I want to avoid my doctor having to
> tell me. I add a pinch or so to each serving before eating. Along with
> several dashes of tobasco.

a few combos
garlic
paprika
turmeric

rosemary
garlic
thyme

celery seed
oregano
garlic
paprika

cumin
garlic
cilantro

>Here's how I would change things.
>
>1) Use thighs - the meat is more flavorful.
>2) Whatever part you use, cook it in the stock, not water. Remove when
>cooked (30 min or so), take the meat off the bones and reserve.
>3) Return the bones to the soup for more flavor along with a quartered onion
>and a couple of garlic cloves, maybe a bay leaf or 2 and a few whole
>peppercorns. Simmer for another hour then strain and discard solids. Skim
>off fat if desired.
>4) Add carrots and celery and simmer until done.
>5) Add cubed meat and heat thru.

I used breasts because there's much more meat per pound that you buy,
and the price is pretty good if you find them on sale. Plus it's a lot
of trouble to get the meat from the bones of thighs. I'll try a combo,
breast for the meat and thighs for the flavor.

LM wrote:
> I've been making a chicken soup that needs punching up (recipe follows.)
> I got it from my mother, and it's pretty good for a start, but needs
> some umph, some bam, an element of "ummm thats good".

I roast my chicken first, with a little water in the pan, garlic,
onions, and a little chili powder (for color, mainly), covered for most
of the time, and uncovered to brown the last 15-20 minutes. The juices
become the stock for the soup, and the meat has a *lot* more flavor
that way.

I add mushrooms to the veggies you listed.

Spices: black pepper, thyme, garlic granules, and onion powder - all to
taste, but be light-handed with the thyme.

-L.

>
>
> LM wrote:
> > I've been making a chicken soup that needs punching up (recipe
> > follows.) I got it from my mother, and it's pretty good for a
> > start, but needs some umph, some bam, an element of "ummm thats
> > good".
> >
> > What are some herbs or spices that I can add to liven it up?
> > What would you add if this were yours?
> >
> > Here's the recipe (my version in parens):
> >
> > Fill stock pot about half way or a little more with water (I'm
> > guessing 1 to 1.5 gallons but haven't measured the pot.)
> > 1.5-2 pounds chicken (breasts usually, whole in the pot until
> > cooked then chopped and returned)
> > 2-4 stalks of celery (bias cut)
> > 2-4 carrots (bias cut)
> > 2-4 med potatoes (I used about 5 med-small of some waxy variety)
> > 4-6 cups chicken broth (low-sodium and/or homemade)
>

The best way to make chicken soup depends on what you like. I think the
best way is to make your own chicken stock, save the cooked meat,
remove the spent veggies and bones...defat the broth. Now with the
stock you add chopped fresh veggies of choice, tomatoes, herbs,
potatoes, rice or pasta, salt and finish up with a chicken soup.

Chicken stock requires of course chicken...a mix of meat and bones
works best. This can be 1 or more remains of cooked chicken frames or a
whole uncooked stewing bird or 4 or more pounds of wings, necks and
backs...whatever you got.

Next it needs veggies willing to sacrifice their all. I use tasty
veggies...onions, carrots, celery with leafy bits attached, and a
parsnip or two (I hate parsnips but they add something important to
chicken stock)...sometimes I add a whole forked lemon and/or several
bruised stalks of lemon grass as well. These veggies need not be cut up
pretty or even peeled...nobody will ever see them. They are just there
to give up their flavours then they're chucked...I just cut them in
half or quarters.

Next it requires herbs and seasoning.... whole garlic cloves,
whole peppercorns, bay leaves, dill fronds, fennel fronds, terragon,
thyme, ginger that sort of thing.

Next is water. Have enough water to just cover your ingredients up to
about 1 inch or less. Never add salt to a stock...It can get over
salted due to evaporation of liquids.

After it simmers for several hours (I make mine in a large crockpot)
you get good stock. If you use raw chicken remove the chicken parts
after about 1 hour to pick off the meat. Save the re-useable chicken
meat and return the bones to the pot. Reserving the meat to re-
introduce later or for chicken salad...whatever. Strain out the used up
bones seasonings, veggies and discard them. Defat the broth by putting
it in the fridge overnight till the fat rises to the top and hardens
then remove the congealed grease/fat skin.

Now with the stock you can make various chicken soups or use the stock
in other recipes. If you decide to make a chicken soup with noodles add
the seperately cooked noodles at serving time, or they'll get very
mushy over time.

Good stock if made properly will be almost jelly like when chilled.

Yeah I know not really a recipe But it is a starting point for many
tasty dishes.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

LM wrote:
> >Here's how I would change things.
> >
> >1) Use thighs - the meat is more flavorful.
> >2) Whatever part you use, cook it in the stock, not water. Remove when
> >cooked (30 min or so), take the meat off the bones and reserve.
> >3) Return the bones to the soup for more flavor along with a quartered onion
> >and a couple of garlic cloves, maybe a bay leaf or 2 and a few whole
> >peppercorns. Simmer for another hour then strain and discard solids. Skim
> >off fat if desired.
> >4) Add carrots and celery and simmer until done.
> >5) Add cubed meat and heat thru.
>
> I used breasts because there's much more meat per pound that you buy,
> and the price is pretty good if you find them on sale. Plus it's a lot
> of trouble to get the meat from the bones of thighs. I'll try a combo,
> breast for the meat and thighs for the flavor.

Here I get thighs for 1/4 the cost of breasts (even on sale), even
accounting for bones and skin, the thighs are a better deal.In the
states I got leg quarters for maybe 1/6th the cost of breasts. Getting
the meat from the thighs is real easy. Boil, remove skin and meat, toss
bone.