topic Re: Home made chicken soup in Kitchen

Home made chicken soup

goldensrbest — Sun, 04 Feb 2024 14:45:21 GMT

Do you use chicken thighs,bone in or not ,or chicken breasts?

Re: Home made chicken soup

rockygems123 — Sun, 04 Feb 2024 14:53:16 GMT

I incorporate bones as often as I can when making soups for the taste and health benefits.

If I'm making a quick chicken soup then I saute the usual onions celery and carrots, add broth and usually use chopped cooked chicken breast.

I do use bone-in chicken thighs for a heartier longer slow cooking chicken stew however.

Re: Home made chicken soup

PickyPicky3 — Sun, 04 Feb 2024 14:53:56 GMT

I buy a whole chicken and use everything.

Re: Home made chicken soup

deepwaterdotter — Sun, 04 Feb 2024 14:53:57 GMT

I cut up rotisserie chicken into bite-size pieces and stir in at the end of cooking..

Re: Home made chicken soup

goldensrbest — Sun, 04 Feb 2024 14:57:59 GMT

The last two times i used thighs,the soup tended to be stringie, from the thighs ,not sure if that is a word!!!

Re: Home made chicken soup

Sooner — Sun, 04 Feb 2024 15:08:29 GMT

I use only chicken breasts. I use bone-in ones for roasting, and boneless, skinless otherwise. I am not a fan of dark meat chicken.

Re: Home made chicken soup

sabatini — Sun, 04 Feb 2024 17:33:58 GMT

For the past couple of years, I cheat!

For $5, I buy a rotisserie chicken from Costco. which makes a great soup.

Just pick the nice meat from the bones, chop it up, put it in a ziploc bag and refrigerate.

Since I don't care for drumsticks or wings, I leave that meat on the bones.

Then, break up the carcass & throw the whole thing into a pot; skin, fat, juices from the chicken's container, everything.

Add water to cover, along w/ a bay leaf, a few carrot & celery stalks, a wedge of onion and pop on the lid.

Simmer for about an hour and a half, strain, discard solids & refrigerate the broth.

The next day I'm good to go! I can either make soup, or freeze the broth & meat for when I do need it.

Don't put the chicken in until the end of the soup making process, as it only needs to heat through.

Re: Home made chicken soup

RedTop — Sun, 04 Feb 2024 17:02:09 GMT

I usually use canned chicken or that pack of chicken breasts I overlooked in the freezer and must be used for something now.

Re: Home made chicken soup

Carmie — Sun, 04 Feb 2024 18:53:49 GMT

I always make my own stock, so I use chicken parts with the bones in.

Most of the time I cut up a whole chicken and use everything.

I also save backs, necks and wing tips in a freezer bag to make chicken soup when I have enough. You need the collagen from the bones to make the best tasting and most healthy soup.

Re: Home made chicken soup

LindaSal — Sun, 04 Feb 2024 18:56:29 GMT

I also cook a whole chicken. I do it on low in the crockpot overnight. Next morning I take it out and pull it apart and refrigerate, then add my cut up veggies to the broth in the pot (that I cut the day before) and cook those for around 5-6 hours on low. Then an hour before they are cooked I add the cut up chicken back in to warm it. It comes out so tasty this way and sometimes I even make biscuits and put them in the bowls like dumplings when serving. Yum!

Re: Home made chicken soup

goldensrbest — Sun, 04 Feb 2024 19:28:42 GMT

@LindaSal wrote:
I also cook a whole chicken. I do it on low in the crockpot overnight. Next morning I take it out and pull it apart and refrigerate, then add my cut up veggies to the broth in the pot (that I cut the day before) and cook those for around 5-6 hours on low. Then an hour before they are cooked I add the cut up chicken back in to warm it. It comes out so tasty this way and sometimes I even make biscuits and put them in the bowls like dumplings when serving. Yum!

A fresh chicken, is that what you use? Baking chickens,or broilers?

Re: Home made chicken soup

Cntrlcstgrl — Sun, 04 Feb 2024 20:31:40 GMT

It depends on what chicken soup recipe I'm making. If a traditional chicken soup with noodles, then I use chicken breasts. I make a delicious copycat Olive Garden Chicken and Gnocchi recipe that calls for breasts, but I switched to thighs and it is so much more flavorful. I use Simple Truth Low Sodium Free Range Chicken Broth to poach raw chicken all the time. When the chicken is cooked, I remove it and reduce the stock down to make it even more chicken-y. You certainly can add your onion, celery, bay leaf, peppercorns to this to add flavor. I have never had good luck getting rich flavor from cooking a chicken carcass in water, so using this stock is my cheat.😉

Re: Home made chicken soup

Rockycoast — Sun, 04 Feb 2024 21:21:32 GMT

I'm another that uses the whole chicken to make my own stock. Home grown herbs. Bay leaves, Rosemary, Sage, Parsley Celery, carrots and onions. Simmered then strained. Chicken meat gets removed and chopped then put in towards the end.

Re: Home made chicken soup

amyb — Mon, 05 Feb 2024 00:39:52 GMT

Haven't made it in a while, (I really need to!), but I do it like my mom taught me, how to make hers...which btw, could cure anything! It was kind of amazing if you had a bad cold or bug...you'd have that soup and immediately start to feel better. Those "old wives tales" about cx soup are true.

Anyway, chicken breasts, bone in.

Re: Home made chicken soup

PA Mom-mom — Sun, 04 Feb 2024 21:29:49 GMT

@goldensrbest It depends on what kind of soup I'm making. But, if I want a hearty soup, I make my own stock by roasting chicken wings, leftover bones and veggies, then I put them in a pot with chicken feet (no toenails!), fresh veggies, fresh parsley, sage, rosemary, thyme, and peppercorns. I simmer for about 4 to 6 hours and let cool and strain. Then I begin my soup. I think people often forget about chicken feet. They are inexpensive and a great source of collagen.

Re: Home made chicken soup

SaveTheTurtles — Mon, 05 Feb 2024 02:31:46 GMT

The whole chicken goes in the pot.

Re: Home made chicken soup

kate2357 — Mon, 05 Feb 2024 03:05:49 GMT

For home made chicken stock for soup I use a whole cut up chicken, but only use the breast meat in the soup.

Re: Home made chicken soup

retiredatlast — Mon, 05 Feb 2024 07:39:19 GMT

For the traditonal chicken soup I use a whole uncooked chicken. For my quick and easy version I use the carcass, wings, leftover bones and skin from a rotisserie chicken to make the stock. I also put a tablespoon or two of apple cider vinegar in the pot while the soup is cooking. This leeches more calcium from the bones of the chicken and makes a richer stock that will actually gel when cold- like bone broth should. And you can't taste the vinegar in the soup.

Re: Home made chicken soup

Sooner — Mon, 05 Feb 2024 17:41:05 GMT

@PA Mom-mom wrote:
@goldensrbest It depends on what kind of soup I'm making. But, if I want a hearty soup, I make my own stock by roasting chicken wings, leftover bones and veggies, then I put them in a pot with chicken feet (no toenails!), fresh veggies, fresh parsley, sage, rosemary, thyme, and peppercorns. I simmer for about 4 to 6 hours and let cool and strain. Then I begin my soup. I think people often forget about chicken feet. They are inexpensive and a great source of collagen.

@PA Mom-mom I TRY to forget about chicken feet!

Re: Home made chicken soup

PA Mom-mom — Mon, 05 Feb 2024 18:22:40 GMT

@Sooner