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Old 02-11-2010, 12:23 AM
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Default Chicken Soup Help Request

We cooked a chicken today during the blizzard and I'm giving soup a whirl. I broke up the carcass a bit, added water, onion, celery, and a couple carrots. It's simmering now. Any tips or suggestions? This is my first attempt ever. Much appreciated.
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Old 02-11-2010, 12:52 AM
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I love making chicken soup. Generally I boil the whole chicken in a stock pot for a few hours with some whole carrots, celery, onions, and smashed garlic cloves. After the chicken is falling apart I'll take it out, break apart the chicken and set the chicken aside. I scoop out all the veggies from it then slice up some more carrots, celery, onions and toss the nice chopped stuff in along with some salt, whole pepper corns, and some marjoram. Boil that for a couple of hours until the veggies are nice and tender. Boil up some egg noodles. Add noodle, some chicken, and some broth in a bowl and yum yum yum! :D

It really is an all day affair when I make chicken soup.
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Old 02-11-2010, 12:59 AM
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Garlic! Just added some.

Got about another hour to simmer.
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Old 02-11-2010, 06:29 AM
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Yum!

In the fridge til morning. So far so good.
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Old 02-11-2010, 01:41 PM
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oh yeah, my wife makes a mean chicken noodle soup from scratch. My only complaint is the noodles get soggy and fall apart if you make too big of a batch with leftovers. Ive tried adding noodles every time I heat some up but that is a pain. Any ideas on how to handle the noodle dilemma?
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Old 02-11-2010, 01:55 PM
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Quote:
Originally Posted by Cubfan View Post
oh yeah, my wife makes a mean chicken noodle soup from scratch. My only complaint is the noodles get soggy and fall apart if you make too big of a batch with leftovers. Ive tried adding noodles every time I heat some up but that is a pain. Any ideas on how to handle the noodle dilemma?
Yeah, it's an issue here as well. The only thing I've found is that buying a better quality egg noodle, not the store brand, seems to work a bit better. One thing that I've done in the past is substitute raw spinach for noodles. It's healthier and looks better imo.

I think I'll get a chicken today and do just that as a matter of fact.
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Old 02-11-2010, 02:19 PM
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So now I scoop out all the fat, bones, meat, and veggies and use whats left as a broth? Should I use an egg noodle or more of a pasta type noodle? I'm winging it here.
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Old 02-11-2010, 02:45 PM
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yup, you got it Jeff. Just scoop out all that stuff, strain it to get all the itty bitty pieces out and use whats left as the broth.

I like the wide egg noodles. As I stated in the other thread, I love the flavor and texture that bok choy brings. wash it off, chop it up and throw it in along with whatever other veggies you use (carrots, celery, etc).

Spinach is an awesome idea, never thought of that.
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Old 02-11-2010, 03:40 PM
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One of my favorite parts of chicken soup is making sandwiches from the oh so tender and tasty chicken that's left over!
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Old 02-11-2010, 06:05 PM
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It came out good! Limited supply of veggies around. Used what I had and still good. Ditalini for the noodles. I'd definitely do it again. Not too bad for my first time. Yum!

Thanks for the pointers!
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