My wife and I are sick, so I'm making chicken soup

[Fritzo]

For all you sick people out there:

- In a heavy bottom pot, saute 4 pieces of skin-on chicken (any cut but wings) in olive oil. Get them nice and brown: color=flavor
- When chicken is brown, fill the pot with water and simmer the chicken for 30 minutes or so.
- Remove the chicken and place on a plate to cool. Add diced carrots, celery, and onion to the broth.
- Wrap some sprigs of thyme, parsley, and a couple of bay leaves in some cheese cloth to make an "herb satchel". Add to the broth and simmer until the vegetables are tender.
- Salt and pepper the broth to taste at this point
- Remove the herb satchel and add your favorite noodles/pasta
- Pull the chicken from the bone while the noodles are cooking and add it last
- Remove from heat and let it sit 15-30 minutes before serving.

Enjoy your soup!

 

[Carson Dyle]

You can also start with a supermarket rotisserie chicken, or parts of one. Why do you remove the chicken from the stock?

I never realized how valuable a dutch oven could be until I got one about six months ago. So nice for soups, stews, chili, pasta sauces and making stocks. The heavy bottom means you can brown meats in the same pot before deglazing, and the fact that it can go right from the stove to the oven is invaluable.

 

[Kelvrick]

You can also start with a supermarket rotisserie chicken, or parts of one. Why do you remove the chicken from the stock?

I never realized how valuable a dutch oven could be until I got one about six months ago. So nice for soups, stews, chili, pasta sauces and making stocks. The heavy bottom means you can brown meats in the same pot before deglazing, and the fact that it can go right from the stove to the oven is invaluable.

He didn't want to overcook his chicken.

My wife has a sensitive stomach and ate something bad and so has been eating chicken soup for hte last week. I like to start with a whole chicken, butcher it and brown the meat and stock bones, then remove the meat to finish cooking in the oven and simmer the bones for an hour or so before adding diced potatoes and carrots. Celery and onions is added in larger pieces so they get removed from the soup completely.

Then I cut up the chicken and its gets added to the bowls as the soup is served.

 

[Carson Dyle]

Didn't think you could really overcook chicken in a soup. Or, at least, not in the 20-30 minutes it would take for the vegetables to cook.

 

[Imp]

Someone I know, who watches too many movies, got sick and went out to buy a can of chicken soup... That can is still sitting where she left it at the back of a shelf almost a year later.

 

[lxskllr]

Someone I know, who watches too many movies, got sick and went out to buy a can of chicken soup... That can is still sitting where she left it at the back of a shelf almost a year later.

That's how I make my chicken soup. Sometimes I use the dehydrated in envelopes, and add extra noodles.

 

[Stopsignhank]

OP,

Sorry you are sick. Thanks for the recipe. It looks better than my wife's chicken soup recipe. Now I have to make this without her knowing.

 

[GagHalfrunt]

Wow, that has got to be the most flavorless chicken soup recipe ever.

 

[lxskllr]

OP,

Sorry you are sick. Thanks for the recipe. It looks better than my wife's chicken soup recipe. Now I have to make this without her knowing.

Careful. You might add to your list of responsibilities. Make a double batch. Pack half of it for the freezer, and burn the fuck out of the other half for dinner ;^)

 

[Mayne]

I love soup but I love barley soup even more whan I'm sick...when i say barley soup i mean beers.

 

[zinfamous]

Wow, that has got to be the most flavorless chicken soup recipe ever.

How so?

Thyme, Bay leaves, salt and pepper, browned chicken fats. That's pretty much all you need. Quite honestly: the simpler the better. Cook it the Italian way.

Well, one thing I might toss in near the end: a stick of butter. :hmm:

 

[zinfamous]

I love soup but I love barley soup even more whan I'm sick...when i say barley soup i mean beers.

Don't ever quit being you, Mayne.

:thumbsup:

 

[Fritzo]

You can also start with a supermarket rotisserie chicken, or parts of one. Why do you remove the chicken from the stock?

I never realized how valuable a dutch oven could be until I got one about six months ago. So nice for soups, stews, chili, pasta sauces and making stocks. The heavy bottom means you can brown meats in the same pot before deglazing, and the fact that it can go right from the stove to the oven is invaluable.

If you leave the chicken in there it will fall apart and turn into mushy strings.

Also, you can start with rotisserie chicken, but you don't get the extra color from browning and sometimes the extra citrus/seasonings in the chicken can be overpowering. I've done it before though.

 

[Fritzo]

Wow, that has got to be the most flavorless chicken soup recipe ever.

How does it feel to constantly be wrong?

 

[GagHalfrunt]

How does it feel to constantly be wrong?

Boy, if you don't know by now you're never going to figure it out. Judging by your posts here you must be comfortable with that.

You're getting almost no chicken flavor with a 30 minute simmer
You're getting NOTHING at all from the bones. They should be whacked with a cleaver and then cooked. You'll double the flavor on that one step alone.
You're getting nothing from the vegetables. Build your stock with one set of vegetables, discard when spent, then add more into the soup for eating.

You're making nothing more than hot water with chicken dipped in it. If you have that little time and cooking knowledge, buy a can of Campbell's.You're not even doing the herbs properly. After you discard the bouquet garni finish with some fresh herbs before serving. At least learn where the flavors come from, then you have a chance. You're getting the least amount of flavor possible from every ingredient you're using. Wait, no, you're browning the chicken, that's good, you're doing one thing right. After that, you might as well be eating a Cup o' Soup.

 

[CraKaJaX]

I've been in soup mode due to the chilly last couple weeks here (back up in the 70s for now though..). I'll have to try this one out when temp drops again (or God forbid I get the Fritz disease!) I love a basic chicken noodle soup. I made a white bean & Kale, Italian tortellini, and a basic veggie stew within the last 3 weeks. Store extra in mason jars and it's an easy lunch to bring to work the next few days.

 

[Fritzo]

Boy, if you don't know by now you're never going to figure it out. Judging by your posts here you must be comfortable with that.

You're getting almost no chicken flavor with a 30 minute simmer
You're getting NOTHING at all from the bones. They should be whacked with a cleaver and then cooked. You'll double the flavor on that one step alone.
You're getting nothing from the vegetables. Build your stock with one set of vegetables, discard when spent, then add more into the soup for eating.

You're making nothing more than hot water with chicken dipped in it. If you have that little time and cooking knowledge, buy a can of Campbell's.You're not even doing the herbs properly. After you discard the bouquet garni finish with some fresh herbs before serving. At least learn where the flavors come from, then you have a chance. You're getting the least amount of flavor possible from every ingredient you're using. Wait, no, you're browning the chicken, that's good, you're doing one thing right. After that, you might as well be eating a Cup o' Soup.

::retracted, not feeding trolls::

I've been in soup mode due to the chilly last couple weeks here (back up in the 70s for now though..). I'll have to try this one out when temp drops again (or God forbid I get the Fritz disease!) I love a basic chicken noodle soup. I made a white bean & Kale, Italian tortellini, and a basic veggie stew within the last 3 weeks. Store extra in mason jars and it's an easy lunch to bring to work the next few days.

Got some kind of stomach bug. My wife started teaching 1st graders this year and they're little snot factories. Probably brought home cholera or something.

 

[Carson Dyle]

Thanks for the tips. Another question...

Why make the stock, remove the chicken, cook the vegetables with herbs in the stock, and then return chicken? Say the vegetables take about 20 minutes ... why not just throw them in after the chicken has cooked for 10-15 minutes?

 

[sdifox]

I tend to start from chicken bone stock with challot, onion and carrot. One hour on that. Brown chicken (dark meat skin on). Dice chicken and leave on plate. Then filter stock and add to browning pot. Add finely diced carrot and celery. Wait til veggie is soft and add chicken back to warm it up. Serve.

 

[Fritzo]

Thanks for the tips. Another question...

Why make the stock, remove the chicken, cook the vegetables with herbs in the stock, and then return chicken? Say the vegetables take about 20 minutes ... why not just throw them in after the chicken has cooked for 10-15 minutes?

This is a common question. You could leave the chicken in, but it tends to overcook if you do, and you have more room to fix the broth when it's out (remove the grease layer, get the seasoning right, stirring, etc). Also, it allows you to let it cool before you debone it, so it's easier to work with.

Intend to start from chicken bone stock with challot, onion and carrot. One hour on that. Brown chicken (dark meat skin on). Dice chicken and leave on plate. Then filter stock and add to browning pot. Add finely diced carrot and celery. Wait til veggie is soft and add chicken back to warm it up. Serve.

This is a good idea if you like a little "crunch" in your vegetables. I love using challots with wine, but they're a bit expensive and I never have them laying around. I used to filter the stock, but decided I liked it better a bit cloudy

 

[sdifox]

Thanks for the tips. Another question...

Why make the stock, remove the chicken, cook the vegetables with herbs in the stock, and then return chicken? Say the vegetables take about 20 minutes ... why not just throw them in after the chicken has cooked for 10-15 minutes?

So you don't have overcooked chicken.

 

[JEDIYoda]

Boy, if you don't know by now you're never going to figure it out. Judging by your posts here you must be comfortable with that.

You're getting almost no chicken flavor with a 30 minute simmer
You're getting NOTHING at all from the bones. They should be whacked with a cleaver and then cooked. You'll double the flavor on that one step alone.
You're getting nothing from the vegetables. Build your stock with one set of vegetables, discard when spent, then add more into the soup for eating.

You're making nothing more than hot water with chicken dipped in it. If you have that little time and cooking knowledge, buy a can of Campbell's.You're not even doing the herbs properly. After you discard the bouquet garni finish with some fresh herbs before serving. At least learn where the flavors come from, then you have a chance. You're getting the least amount of flavor possible from every ingredient you're using. Wait, no, you're browning the chicken, that's good, you're doing one thing right. After that, you might as well be eating a Cup o' Soup.

Don`t ever quit being you!! We all need a good laugh on a daily basis!!

 

[preCRT]

If you want 'magic' chicken soup, you mustn't forget to add in the pupik & the feet.

 

[Stopsignhank]

Fritzo, Thanks!!

My wife is sick so I made this for her yesterday. Granted I screwed it up, I added too many noodles so it became a pasta dish more than a soup dish. However the flavors were there and it was really delicious.

A new recipe is now added to the rotation. Thanks again!

 

[Fritzo]

Fritzo, Thanks!!

My wife is sick so I made this for her yesterday. Granted I screwed it up, I added too many noodles so it became a pasta dish more than a soup dish. However the flavors were there and it was really delicious.

A new recipe is now added to the rotation. Thanks again!

TIP: the noodles will thicken the soup the next day. Heat it up and serve it over mashed potatoes for southern style chicken & noodles As a rule of thumb, 6oz of pasta will cover a large pot, and 8oz if you like extra noodles.