Join Early Retirement Today
Thread Tools Search this Thread Display Modes
making chicken soup
Old 10-11-2008, 05:24 AM   #1
Recycles dryer sheets
Keyboard Ninja's Avatar
Join Date: Apr 2008
Posts: 157
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?

Instead of getting angry I just LOL. Can't waste time with stupid people.
Keyboard Ninja is offline   Reply With Quote
Join the #1 Early Retirement and Financial Independence Forum Today - It's Totally Free!

Are you planning to be financially independent as early as possible so you can live life on your own terms? Discuss successful investing strategies, asset allocation models, tax strategies and other related topics in our online forum community. Our members range from young folks just starting their journey to financial independence, military retirees and even multimillionaires. No matter where you fit in you'll find that is a great community to join. Best of all it's totally FREE!

You are currently viewing our boards as a guest so you have limited access to our community. Please take the time to register and you will gain a lot of great new features including; the ability to participate in discussions, network with our members, see fewer ads, upload photographs, create a retirement blog, send private messages and so much, much more!

Old 10-11-2008, 08:07 AM   #2
Thinks s/he gets paid by the post
ls99's Avatar
Join Date: May 2008
Posts: 4,457
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....

There must be moderation in everything, including moderation.
ls99 is offline   Reply With Quote
Old 10-11-2008, 08:11 AM   #3
Thinks s/he gets paid by the post
Join Date: Feb 2007
Posts: 2,182
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.
Sue J is offline   Reply With Quote
Old 10-11-2008, 08:18 AM   #4
Moderator Emeritus
Martha's Avatar
Join Date: Feb 2004
Location: minnesota
Posts: 13,211
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.

No more lawyer stuff, no more political stuff, so no more CYA

Martha is offline   Reply With Quote
Old 10-11-2008, 08:30 AM   #5
Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
cute fuzzy bunny's Avatar
Join Date: Dec 2003
Location: Losing my whump
Posts: 22,697
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.
Be fearful when others are greedy, and greedy when others are fearful. Just another form of "buy low, sell high" for those who have trouble with things. This rule is not universal. Do not buy a 1973 Pinto because everyone else is afraid of it.
cute fuzzy bunny is offline   Reply With Quote
Old 10-11-2008, 08:41 AM   #6
Thinks s/he gets paid by the post
Rambler's Avatar
Join Date: Jul 2007
Posts: 2,081
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.


Rambler is offline   Reply With Quote

Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Instant Karma from The Soup Nazi CuppaJoe Health and Early Retirement 42 08-19-2008 05:03 PM
Human soup at 101 degrees. newguy88 Other topics 29 06-11-2008 01:36 PM
i love soup lazygood4nothinbum Other topics 19 01-23-2007 11:49 PM
Soup Marshac Other topics 16 08-11-2006 12:52 AM


All times are GMT -6. The time now is 06:22 AM.
Powered by vBulletin® Version 3.8.8 Beta 1
Copyright ©2000 - 2016, vBulletin Solutions, Inc.