Will Blasphemy Laws Be Reintroduced?
News2 mins ago
chicken soup
7 Answers
how do you make chicken soup many thanks tony
Answers
1 to 7 of 7
Best Answer
No best answer has yet been selected by tony4away. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
65 g butter
1 medium onion , chopped
3 celery sticks , chopped
3 medium carrots , chopped
3 Tbsp flour
1 � ltr chicken stock
3 sprigs of parsley
3 sprigs of fresh thyme
1 bay leaf
480 g chicken , cooked and diced
2 Tbsp thick cream
2 � tsp dry sherry
1 Tbsp salt
black pepper , to taste
chopped parsley to garnish
1 large saucepan
1 wooden spoon
1 whisk
--------------------------------------------------------------------------------
Step 1: Melt the butter
To begin, put the butter into the saucepan, place it over a moderate heat and allow the butter to melt.
Step 2: Add the vegetables
Next add the carrots, onions, and celery. Gently fry them for ten minutes.
Step 3: Add the flour
When the vegetables are soft, add the flour and continue cooking for another couple of minutes, stirring constantly.
Step 4: Pour in the stock
Next, pour in the chicken stock and continue to stir the ingredients as it comes to a boil. Skim the surface occasionally.
Step 5: Add the herbs
Now, add the parsley, thyme, and the bay leaf to the soup.
Step 6: Simmer
Lower the heat and leave the soup to simmer for fifteen minutes.
Step 7: Add the chicken
After fifteen minutes, stir in the chunks of chicken and bring back to the boil for a few minutes. Remove the pan from the heat.
Step 8: Add the cream and sherry
Now add the thick cream, the sherry, the salt, and season to taste with black pepper. Whisk all of these ingredients in well.
jewish chicken soup
1 fresh free range chicken cut into portions (or three fresh free range chicken carcasses from Fred�s - roughly chopped into four portions per bird)
5 pints of water with 1 teaspoon of Marigold stock powder and 2 chicken stock cubes (or five pints of homemade chicken stock*)
1 large onion (chopped)
1 tablespoon of olive oil
1 large clove of garlic (chopped fine)
4 celery stalks chopped into 1 cm lengths
650g of carrots chopped
8 peppercorns
1 teaspoonful of decent dried herbs (we use Provencal as these are really tangy)
A large handful of egg vermicelli (or any tiny pasta for soup)
Large handful of fresh chopped herbs
Method:
In a large saucepan sweat the chopped onion over a low heat in the olive oil for ten minutes, stirring occasionally. Add the chopped garlic and sweat for a further five minutes.
Add the chicken pieces, celery, peppercorns and Provencal herbs and cover with a) the water, stock cubes and marigold powder or b) the homemade chicken stock.
Simmer gently for an hour or so, until the chicken is tender. If you are using chicken carcasses only simmer for half an hour. Remove the chicken (a slotted spoon is best) and strip the meat from the bones (this meat will be added to the soup later).
Return the larger bones to the saucepan and simmer for a further 30 minutes. Remove the bones and leave the soup to cool down before putting it in the fridge overnight.
The next day remove the fat - it will have travelled to the surface and discard before bringing the stock to the boil, adding the carrots and vermicelli.
Five minutes before serving, add the chicken pieces and the chopped fresh herbs. Season to taste.
Serve and stand back to prepare for applause.
1 fresh free range chicken cut into portions (or three fresh free range chicken carcasses from Fred�s - roughly chopped into four portions per bird)
5 pints of water with 1 teaspoon of Marigold stock powder and 2 chicken stock cubes (or five pints of homemade chicken stock*)
1 large onion (chopped)
1 tablespoon of olive oil
1 large clove of garlic (chopped fine)
4 celery stalks chopped into 1 cm lengths
650g of carrots chopped
8 peppercorns
1 teaspoonful of decent dried herbs (we use Provencal as these are really tangy)
A large handful of egg vermicelli (or any tiny pasta for soup)
Large handful of fresh chopped herbs
Method:
In a large saucepan sweat the chopped onion over a low heat in the olive oil for ten minutes, stirring occasionally. Add the chopped garlic and sweat for a further five minutes.
Add the chicken pieces, celery, peppercorns and Provencal herbs and cover with a) the water, stock cubes and marigold powder or b) the homemade chicken stock.
Simmer gently for an hour or so, until the chicken is tender. If you are using chicken carcasses only simmer for half an hour. Remove the chicken (a slotted spoon is best) and strip the meat from the bones (this meat will be added to the soup later).
Return the larger bones to the saucepan and simmer for a further 30 minutes. Remove the bones and leave the soup to cool down before putting it in the fridge overnight.
The next day remove the fat - it will have travelled to the surface and discard before bringing the stock to the boil, adding the carrots and vermicelli.
Five minutes before serving, add the chicken pieces and the chopped fresh herbs. Season to taste.
Serve and stand back to prepare for applause.
I always make Chinese chicken and sweetcorn soup with the leftovers from a roast chicken.
Simply stick the carcass in a large pot, cover with water and simmer for a couple of hours.
Take out the bones and pull off any remaining meat to add later and run the stock through a sieve.
Let it cool a bit and then skim the scum (horrible word, I know!) and fat off the top.
Then add the chicken shreds in with some sweetcorn and soy sauce. Dead easy, uses something you'd usually throw away and freezes well.
You can also just freeze the stock once cool before adding anything else and use in other soups or casseroles. To save space in your freezer, reduce the stock first so it is really concentrated and then just add more water when you defrost and reheat it.
Simply stick the carcass in a large pot, cover with water and simmer for a couple of hours.
Take out the bones and pull off any remaining meat to add later and run the stock through a sieve.
Let it cool a bit and then skim the scum (horrible word, I know!) and fat off the top.
Then add the chicken shreds in with some sweetcorn and soy sauce. Dead easy, uses something you'd usually throw away and freezes well.
You can also just freeze the stock once cool before adding anything else and use in other soups or casseroles. To save space in your freezer, reduce the stock first so it is really concentrated and then just add more water when you defrost and reheat it.
I am not Jewish, but have to agree that Jewish Chicken soup is fantastic.
The above recipe seems very good.
To be hoest what I do is have a ready cooked chicken (usually left overs) with bones, skin everything and put ALL ingredients in one big bow together and just let it stew.
After about two hours take the skeleton out which should be in one piece with nothing left on it but a bit of grizzle.
If you read up on Jewish chicken soup it has healing qualities which are hundeds of years old. It also freezes very well.
The above recipe seems very good.
To be hoest what I do is have a ready cooked chicken (usually left overs) with bones, skin everything and put ALL ingredients in one big bow together and just let it stew.
After about two hours take the skeleton out which should be in one piece with nothing left on it but a bit of grizzle.
If you read up on Jewish chicken soup it has healing qualities which are hundeds of years old. It also freezes very well.
My mums simple chicken soup with rice:
Leftover carcass with bits of meat still on it.
Knorr chicken stock cube.
Pepper to taste.
Half cup long grain rice.
Boil the carcass with the stock cube for 20 mins then add the rice and cook for a further 10 mins. Serve with a squeeze of lemon.
My mum used to make it for me when I was unwell.
Leftover carcass with bits of meat still on it.
Knorr chicken stock cube.
Pepper to taste.
Half cup long grain rice.
Boil the carcass with the stock cube for 20 mins then add the rice and cook for a further 10 mins. Serve with a squeeze of lemon.
My mum used to make it for me when I was unwell.
1 to 7 of 7
