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making chicken soup
Old 10-11-2008, 06:24 AM   #1
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making chicken soup

1- can of Campbell's condensed chicken soup
1- can of water
1- boiled chicken breast no bone (from a bag of frozen chicken breasts)
1- cup of frozen vegetables (whatever I might have at the time)

How do ya'll make chicken soup? This seems like the easiest way. Only problem I have is that I'm not too keen on experimenting since I tend to screw up alot. Any suggestions on what to do to change things up?

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Old 10-11-2008, 09:07 AM   #2
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Just returned from from boondocking. The proper way is to go to the neighboring farm and liberate one chicken.............

Get a pot of water boiling. Remove head. Dip chicken in boiling water, pluck.

The rest is trivial....

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Old 10-11-2008, 09:11 AM   #3
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This is my family's recipe. I make it in a 6qt. stock pot. You may want to make a smaller batch.

3 or 4 stalks of celery, cut into small chunks, I like to include the leaves
4 to 6 carrots, cut into small chunks
3 or 4 parsnips, cut into small chunks
4 to 6 chicken thighs, remove the skin
Water to fill the pot about 5/6 full
Salt and pepper to taste

Put it all in the pot and bring it to a boil. Turn down the heat to a low simmer and cover. Simmer for a while, my guess is 2-3 hours, until the carrots and parsnips are soft and the meat is starting to fall off the bones. Pull out the chicken thighs and separate the meat from the bones and cartilage. Cut the meat to small chunks, put the meat back in the pot and discard the bones and cartilage. It's done!

Many people use chicken necks and backs because they are cheap, but thighs are pretty inexpensive and have plenty of meat on them. It's easy to remove the skin before putting them in the pot and it's easy to get the cooked meat off the bone. Chicken necks and backs tend to fall apart and you end up with lots of little bones and not a lot of meat.

My sister makes this same chicken soup and she adds a small jar of baby food strained carrots to the soup near the end. It gives it a nice golden color and adds a little bit more of the sweet carrot flavor.

I like this soup with oyster crackers or matzo balls. If I have leftover noodles or rice I'll add those to a serving of leftover soup for myself as the family doesn't like those.

Chill the leftovers and the next day you can remove any fat that's come to the top.

Our name for this soup is "The Cure" because it's it's just what you crave when you have a bad cold or are feeling the winter blues.
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Old 10-11-2008, 09:18 AM   #4
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Take a rotisserie chicken cooked from the grocery, pull most of the skin of off and dump it in a pot and cover with water. Cook for a while. Cool and pull all the bones out and tear meat apart.

Shred carrots, chop celery and onion and put in the pot with the chicken. Cook for a while. Taste it. If not chickeny enough, add some chicken bullion.

Make dumplings from flour, milk, lots of dill, and baking powder. If you have a recipe for dill dumplings, double the amount of dill.

Dump the dumplings in the boiling soup. Cover and cook for about 15 minutes. Super nummy. The rotisserie chicken makes it the best.

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Old 10-11-2008, 09:30 AM   #5
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Saute chopped onions, carrots and celery in olive oil. Add some garlic when the rest of the stuff is starting to get translucent. Dont burn anything but keep sauteing until you get a few brown edges.

Add a few good pinches of italian dried herb seasoning, salt and pepper.

Pour in canned chicken stock. Add some chunks of chicken from a Costco roast chicken, along with some of the fat/juice from the bottom of the chickens container.

You can add a handful of rice or egg noodles at this point.

Simmer 5 minutes. Add some frozen peas and continue simmering until peas are just done.

Easy, pretty quick, and way better than most fast chicken soups. Sauteing the vegetables first gives them a nice flavor and adds a little bit of brown flavor to the broth. Way better than boiling them. Using chicken stock instead of water gives much more chicken flavor.

For a very quick and easy change of pace, before adding the chicken stock put 3-4 tablespoons of flour in with the vegetables and stir until the flour gets a little bit of golden color, then add the stock. When you're done with the soup, open one of those tube cans of supermarket 'pop and bake' biscuits and lay them with an inch of space between them, cover and cook until the biscuits are done (toothpick test).

Instant chicken and biscuit stew. If you cut up the biscuit dough into quarters and stir the raw dough into the stew and cook, you've got a reasonable facsimile for chicken and dumplings.

The biscuit and dumpling versions will soak up the majority of the liquid in the pan after its sat for a while (or overnight in the fridge), so make sure you add plenty of liquid.
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Old 10-11-2008, 09:41 AM   #6
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Did a creamy chicken soup today: sauteed mushrooms, garlic, onions, celery, and cilantro in olive oil, added two boneless skinless chicken breasts and continued sauteeing, added 4 bouillon cubes and a cup and a half or so of water. Bring to a boil for a couple/three minutes and added 2 cans cream of mushroom soup and 1 can of milk. Brought back to a boil and served topped with a good swiss gruyere cheese finely grated and with crusty garlic bread on the side. There was no recipe, just tossed together from things we had in the frig and freezer.


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