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chicken and sage soup

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pinktwink | 22:55 Sun 22nd Mar 2009 | Food & Drink
7 Answers
just thought i would try my hand at this as i love soup and tried the covent garden christmas chicken and sage soup before,

Boiled the chicken, sage , onions and garlic in chicken stock and liquidised.
Couldnt get the right consistency though even though I used a lot of the stock.
Any suggestions
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Question Author
will give it a try the next time buenchico thanks a lot
Hi pink...if I were attempting that soup-without seeing a recipe-I would cook some chicken thighs seperately. Brown them in a bit of olive oil or butter,keep turning until thoroughly cooked,then set aside.
In a large pot I would saute one large onion,finely chopped,and two cloves of garlic. To this I would add 2 potatoes-peeled and diced. Cook until soft. Add 2-3 chicken stock cubes, and 4 cups water...then bring to the boil. Let simmer gently. Strip the chicken off the bones,set aside 1/3 of it,putting the rest into the pot. Add fresh sage leaves...1/2 dozen or so.Liquidise,add aprox 1/2 cup cream until you have desired consistancy. Mix in the rest of the chicken and re-heat gently.Serve,garnished with finely chopped sage leaves.
Question Author
thanks pasta
Please, please. please don't make soup with stock cubes. Always use liquid chicken stock. Homemade preferably, bought as a second preference.

The difference is incomparable.
Question Author
thanks all have retried it with potatoes and saving half of chicken until end. Much better constituency and yumm yumm
lol...ignore lucy...much as most of us would LOVE to have homemade stock to hand.....sometimes it just is not feasable.

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