Soups forum: Really Good Chicken Soup (plus variations)

 
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ImageKatg
Feb 25, 2010 9:51 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Let's start out with the Basic Stock

Thumb of 2010-10-12/Katg/42dd62


I love Soup! I live in Florida and it doesn’t matter how hot it is, I always make Soup. The other day I was craving some Chicken soup and I decided to open a can of that Campbells Select – you know the one advertised on TV where the woman can identify where all the ingredients came from…herbs from Smiths farm, potatoes grown on the east side of a mountain blah, blah, blah! It was just the worst thing I’ve tasted lately and threw it out! (at least the chicken variety!) I have to say though, Progresso makes a not-to-bad canned soup!

My Mom always made chicken soup using an old hen and boiling it all day…and it was wonderful. However old hens are hard to find these days and I usually use whatever chicken is on sale that week – usually thigh and leg quarters.

I was fortunate enough to visit Sicily many years ago and met a woman who made the best chicken stock I’ve ever tasted. She was also nice enough to share her technique…

To make about a quart and a half of good stock…(maybe more…I'm not good at measuring!)

Ingredients

5 thigh/leg quarters
2 onions
2 stalks celery
1 bay leaf
1 carrot
4 cloves of garlic
3 sprigs of parsley
Lots of salt to taste
Ground pepper
Water to cover

Take the chicken legs and pull off as much of the skin and fat that you can…leaving a little. Take a knife or cleaver and give it a quick chop through the bone – once through the thigh and once through the leg, leaving the leg intact (this allows the marrow to come out and flavors and colors the soup) Place the chicken pieces in a stockpot.

Wash the onions with the skin on and cut them in half (the onion skins also color the stock). Cut the celery stalks into a couple of pieces, add them to the pot with the bay leaf, carrot (unpeeled), garlic and parsley. Cover with water – about 2” over everything in the pot. (sorry…I’m not a measurer!)

Bring it all to a boil and skim off any white foam that comes to the top. Add your Salt and Pepper and lower the heat and just let it simmer for about 2 hours. The smell in the house is incredible!

Now you have to strain this…I usually pour it into another pot using a pasta strainer as it doesn’t have to be fine. Discard the onions, celery and carrot and you can salvage some of the chicken to add back into the soup. Some I throw out and the rest I put into a zip-lock bag for a treat to mix with Dog-food for my 2 little Yorkies (they are very happy!)

Skim off any unwanted fat and you have such a good broth to make soups and other recipes with!

In this case, I took about 4 cups of the broth, added a diced up onion, a sliced up stalk of celery and a large peeled sliced carrot…cooked it for about 15 more minutes, added a handful of egg noodles, cooked another 15 minutes and poured it over Matza Balls (from a mix)…OH MY!!!!

It tastes like "health soup" haha

Kat


[Last edited Oct 11, 2010 10:12 PM CST]
Quote | Post #78501 (1)
ImageKatg
Feb 25, 2010 9:54 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Here's a variation using the Chicken broth above! I suppose some would call this "Scotch Broth" but making it with Chicken broth instead of Lamb. There's just something about barley in a soup...that just makes it so comforting and creamy and mmmmmmm. I made this the other night with the leftover chicken broth.

To about a quart of the Chicken broth I added:

1 cup of Pearled Barley
1 large Carrot peeled and sliced
1 large celery rib sliced
1 medium onion diced
1/2 can of diced tomatoes

Bring the broth to a boil - add the Barley and let it simmer for about 15 minutes. Add the chopped veggies and tomato and simmer for an additonal 45 minutes.

We had this with Canadian Peameal Bacon and Tomato sandwiches! Heaven!

Thumbnail by Katg

ImageKatg
Feb 25, 2010 9:55 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Good looking Sandwich EH?

Thumbnail by Katg

ImageKell
Mar 4, 2010 10:17 PM CST
Name: Kelley
Bay Area, California
I want to come eat at your house! That fist picture would make me hop the next plane! I have been in such a soup mood all month! I cheat though! I go buy mine at local restaurants. However, I think I will try to actually make your chicken soup this weekend. You just can't buy the way yours looks!

Though I try! I find Mexican restaurants usually have good chicken soup. I also have a take out Chinese restaurant where I buy a big container of wonton soup which just has chicken broth and the wontons. Then I buy a quart of Buddha vegetables and mix the two. My way of cooking. It is excellent!

We don't have such tomatoes as in your sandwich here yet but sometime this month the hothouse heirloom tomatoes will come in that are as good a summer ones!

I just love how you have decorated your cube! Everything is so beautiful here and looks so tasty too!

Don't believe everything you think!
[Last edited Mar 4, 2010 10:19 PM CST]
Quote | Post #99078 (4)
ImageKatg
Mar 4, 2010 11:33 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Ahhhhh...Thank you so much Kell and nice to see you here.

I haven't tried the Mexican restaurants as we don't have many here, but we do have a good Chinese place in town and I sometimes just go for the Wonton soup because their broth is so good and I'll mix veggies in also.

The best way to make this broth is a day in advance. That way you can put it in the refrigerator and it will solidify and you can skim off the fat and any sediment will go to the bottom. It will be like jelly when it's cold, but when heated will be a really beautiful clear broth. I love freezing it too, as it's so good to have on hand.
ImageKell
Mar 4, 2010 11:48 PM CST
Name: Kelley
Bay Area, California
Thanks!

I will let you know how it turns out! I excel at eating but the older I get the more I hate cooking.

So now you must tell me what Canadian Peameal Bacon is. I just tried baking bacon this last week for the fisrt time. I had some Christmas gift bacon that was saturated with red chili powder. I sprinkled brown sugar on it before I baked it. It was actually much better than it sounds! LOL

Growing up, on special holidays my Mom would order Smithfeild's fat sliced bacon that would be so crispy and so salty. That was before you could buy Smithfield in grocery stores. Though I have never seen this kind of bacon in stores with other Smithfeild products. I ordered some online a couple of years ago and it was almost 100% fat. Just terrible! I haven't tried again.
Don't believe everything you think!
ImageKatg
Mar 5, 2010 12:49 AM CST
Name: Kathy Guagliano
Port Charlotte Florida
Kell...

You've seen Canadian bacon sold in the grocery store...well this is definately not that! In fact, I don't know what that is!

Peameal bacon is really unusual and I guess back in the old days they used to coat it with Pea Meal to preserve it. These days they roll it in Cornmeal. It's the loin and is exceptionally lean except for a thin little layer of fat around the outside. It's cured, but when you buy it you have to cook it. It's salty like Smithfield, but very tender.

I order it a couple times a year and if you sign up on this site they sometimes have discounts. I keep it in my freezer and it takes no time to defrost a package.

It comes packed like this and it's really good!





Thumbnail by Katg

ImageKatg
Mar 5, 2010 12:50 AM CST
Name: Kathy Guagliano
Port Charlotte Florida
Oh and it's even better cooking...

Thumbnail by Katg

ImageKatg
Mar 5, 2010 12:52 AM CST
Name: Kathy Guagliano
Port Charlotte Florida
This is where I order it from. They're excellent with customer service and I've never had a problem...Actually, I take that back! One year at Christmas when I ordered it, Fedex delivered it to the wrong place. I called when my bacon didn't show up and I had it 2 days later!

http://www.realcanadianbacon.com/



And BTW...I really like your Avatar...is that Sushi? And where my Dear is your Photo cubit? You are one of the best!
[Last edited Mar 5, 2010 12:59 AM CST]
Quote | Post #99240 (9)
ImageKell
Mar 5, 2010 10:38 AM CST
Name: Kelley
Bay Area, California
I so really want to eat at your house. You are such a good cook! By your second photo of your Peameal bacon I was going to ask WHERE DO YOU GET IT! And then you told me. My husband loves Canadian bacon and I bet he does not know the real thing! I can't wait to order it today! THANKS!

Yes, sushi sushi! That was part of my birthday dinner. Our sushi chef made me Otoro flowers! LOL. With crab balls covered in smoked salmon also on that dish. SO GOOD! We have gone to sushi once a week for over 25 years so we are so spoiled.

Thanks for your compliment! Sadly, Dave's Garden still has not changed their policy of "co-owning" our photos posted on their site and have not given us back control over our own photos yet. So I have stopped posting mine! I figure I have (as all posters have been) already been so generous by posting them which increases the worth of the site and adds to their ad revenues by increasing the hits to their site. I think it is so unfair they also want to have total rights to do anything they want to them including modifying them (which could include removing my and everyone"s copyright) and also selling them all.
Don't believe everything you think!
ImageDea
Mar 7, 2010 6:15 PM CST
Name: Dea O'Hopp
Frederick, MD
PVC Pipe is a Cook's friend
Those sushi flowers are incredible Kell and thanks so much for the pea bacon link Kat.

Nothing special tonight here - just nachos with bacon and refried's and salsa and sour cream and ....eeeeck - I've hijacked this wonderful soup thread LOL - feel free to move it to chat Big Grin
ImageKatg
Mar 7, 2010 11:24 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Meatloaf and Baked potatoes here Dea! Really good comfort food!
Imagedahlianut
Sep 9, 2010 11:46 AM CST
Name: Dahlianut
Calgary, AB Zone 3a
I found this thread reading your yummy fish batter recipe Katg with your French Fry article. A quick easypeasy variation I use with chicken broth is to add pickling spice. Gives it a little zip and luvly smell.
ImageKatg
Sep 12, 2010 2:10 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
It sounds good Dahlia! I usually add a Bay Leaf. Do you add it loose?
Imagedahlianut
Sep 21, 2010 2:49 PM CST
Name: Dahlianut
Calgary, AB Zone 3a
I do if I'm straining the broth katg. If not I use a teabob.
Imagekareoke
Nov 9, 2010 12:14 PM CST
Name: Doris Klene
Greensburg,Indiana.
Horse,cattle owners click klenepipe
-yesterday I made the chicken stock, today I decided to make chicken soup, after I had it cooking, and tasted it I thought it needed a little spicy something Hilarious! I had a can of diced tomatoes and chilli peppers so I put that in, then added dumplings, turned out to be the best I had ever made, now I am all nuce and warm, inside and out. Rolling on the floor laughing
ImageDutchlady1
Nov 9, 2010 12:23 PM CST
Name: Hetty
Sunny Naples, Florida
Can someone please come and make me some chicken soup? I need TLC!
ImageKatg
Nov 9, 2010 12:26 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Awwwww...you poor thing! If I was closer I'd bring you some Hetty. Hope you feel better soon!
ImageKatg
Nov 9, 2010 12:28 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Doris

That sounds scrumptious! Have you been using those Rotelle tomatoes? I really like them - very spicy! I also love Chicken broth with Pearl Barley in it.

(Puts chicken on the grocery list to make broth!)
Imagekareoke
Nov 9, 2010 1:16 PM CST
Name: Doris Klene
Greensburg,Indiana.
Horse,cattle owners click klenepipe
Katg, never heard of them only tomatoes I ever see in our stores are the hot house (UG) and the vine ripened.

Hetty I made enough for ten people, getting it ready for the freezer but would gladly share if you were not so far away. Lovey dubby

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