ChatterBank1 min ago
Chicken Soup - not creamy!
7 Answers
Hello all
Does anyone have a good chicken soup recipie that doesnt contain cream ie: like a veg soup/broth with chicken?
Thanks
Sally
Does anyone have a good chicken soup recipie that doesnt contain cream ie: like a veg soup/broth with chicken?
Thanks
Sally
Answers
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Put a chicken leg in a pot of boiling water - add salt and pepper.
Cut up a leek; chop a carrot and grate a carrot; wash a couple of potatoes and cut into chunks. Now put the veg in the pot with the chicken leg.
Add some vegetable broth mix (a good handful) and give it all a good stir.
Leave to simmer for about 50 mins and take out the chicken.
The chicken should just fall off the bone - put the meat back in the soup and the bones in the bin. Season to taste.
It will probably taste better the next day.
Bon Appetit!
Cut up a leek; chop a carrot and grate a carrot; wash a couple of potatoes and cut into chunks. Now put the veg in the pot with the chicken leg.
Add some vegetable broth mix (a good handful) and give it all a good stir.
Leave to simmer for about 50 mins and take out the chicken.
The chicken should just fall off the bone - put the meat back in the soup and the bones in the bin. Season to taste.
It will probably taste better the next day.
Bon Appetit!
The best chicken soup in the world is Jewish chicken soup.
If you out that in to google I am sure they will have a fabulous recipe. If not just contact a Jewish community centre and I am sure they will give you their own formula. An old Jewish woman is often proud of their chicken soup. It is almost part of their culture!!!
And proper Jewish soup is obviously never creamy due to kosher cooking.
(PS, I am not Jewish, but from a very Jewish area and their chicken soup can not be beaten)
If you out that in to google I am sure they will have a fabulous recipe. If not just contact a Jewish community centre and I am sure they will give you their own formula. An old Jewish woman is often proud of their chicken soup. It is almost part of their culture!!!
And proper Jewish soup is obviously never creamy due to kosher cooking.
(PS, I am not Jewish, but from a very Jewish area and their chicken soup can not be beaten)
This recipe is excellent! It came from 'Scotland on Sunday' - One Pot Wonders. Thai Chicken Broth. If you don't like spicy hot, cut back on the chillies.
15ml olive oil
4 boneless skinless chicken thighs about 300g
3 cloves garlic
2 medium red chillies deseeded and finely chopped
1 lemon grass stalk, finely sliced
5cm fresh root ginger finely chopped
150ml white wine
1 litre chicken stock (real stock is best but a cube is OK)
8 sprigs coriander
50g rice noodles
125g French beans, trimmed and halved
125g beansprouts
4 spring onions, sliced
30ml Thai fish sauce (Nam Pla)
Juice of half a lime.
Heat the oil in a large pan, then add the chicken, garlic, chillies, lemon grass and ginger and cook for a few minutes until the chicken is opaque. Add the white wine, bring to the boil and simmer until the sauce is reduced by half. Add the stock, bring to the boil, then simmer for 5 minutes or until the chicken is cooked through.
Pick the leaves off the coriander and put them to one side. Finely chop the coriander stalks. Add the noodles to the pan and cook for about one minute, add the French beans and the coriander stalks. Cook for 3 minutes. Add the beansprouts and spring onions along with the fish sauce and lime juice. Bring back to the boil and check for seasoning. Ladle the noodles and broth among 4 warmed, deep bowls, making sure each serving has its fair share of chicken and beansprouts. Garnish with the coriander leaves and serve immediately.
The above appears expensive for the first time you make it but once you've got a lot of the ingredients in stock it is relatively cheap the next time (and there will be a next time!) Enjoy! Andy
15ml olive oil
4 boneless skinless chicken thighs about 300g
3 cloves garlic
2 medium red chillies deseeded and finely chopped
1 lemon grass stalk, finely sliced
5cm fresh root ginger finely chopped
150ml white wine
1 litre chicken stock (real stock is best but a cube is OK)
8 sprigs coriander
50g rice noodles
125g French beans, trimmed and halved
125g beansprouts
4 spring onions, sliced
30ml Thai fish sauce (Nam Pla)
Juice of half a lime.
Heat the oil in a large pan, then add the chicken, garlic, chillies, lemon grass and ginger and cook for a few minutes until the chicken is opaque. Add the white wine, bring to the boil and simmer until the sauce is reduced by half. Add the stock, bring to the boil, then simmer for 5 minutes or until the chicken is cooked through.
Pick the leaves off the coriander and put them to one side. Finely chop the coriander stalks. Add the noodles to the pan and cook for about one minute, add the French beans and the coriander stalks. Cook for 3 minutes. Add the beansprouts and spring onions along with the fish sauce and lime juice. Bring back to the boil and check for seasoning. Ladle the noodles and broth among 4 warmed, deep bowls, making sure each serving has its fair share of chicken and beansprouts. Garnish with the coriander leaves and serve immediately.
The above appears expensive for the first time you make it but once you've got a lot of the ingredients in stock it is relatively cheap the next time (and there will be a next time!) Enjoy! Andy
Jewish Chicken soup coming up. Take a whole chicken and take off the legs and breasts. Put the carcase into a large pan with a couple of grated carrots and a grated onion. Add ground black pepper and salt to taste. After simmering for an hour add some noodles and chopped fresh parsley. Let the soup cool and take the meat off the carcase and dispose of the bones and any skin. Yum, I made this last week it was wonderful. Use the legs and breast for a casserole.
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