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geokills
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Chicken Vegetable Soup fo' yo' Soul
#16079603 - 04/12/12 10:33 AM (11 years, 9 months ago) |
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One of my favorite things to do is spend a few hours putting together a mean chicken soup. Here's how I do it...

(Yeah, I know the stove is dirty, so sue me. )
First, procure a chicken. Due to convenience and the immediate noshability, I often get the $5 plump rotisserie chicken from Costco... since I can snack a few bites first and it's STILL cheaper than buying a raw chicken of comparable size anywhere else I've looked.
I take most of the meat off the bones, crush the bones with a hammer to expose the marrow, and begin boiling away in a stock pot. This process continues for approximately 2 - 3 hours, topping off with fresh water as necessary.

You'll want to add some fresh herbs about 10-15 minutes prior to straining your stock. I like to use rosemary and sage, sometimes a li'l thyme. Parsley is good too, though I typically add that during the last 5 minutes of the final simmering process, once all the veggies and chicken have already been added to the soup. In fact, reserving a li'l bouquet garni of all of your herbs for the last 5-10 minutes of the final simmering process is a good idea if you like intensely aromatic herbal soup, since delicate aromatics get boiled out if you add 'em too early.

All the while the stock is boilin' away, I am preparing my veggies by cleaning and chopping:- Carrot
- Onion
- Celery
- Leeks
- Zucchini
- Rutabaga
- Corn

With a bit of butter or oil, sweat and lightly brown the mirepoix (carrots, onion, and celery).

Remember, spicing every step of the way will go a long way toward making things delicious.

Then add your leeks so that they get a li'l color of their own (you want to wait 'til your mirepoix has some color before adding these, otherwise you'll hinder the caramelization of the sugars in the mirepoix, especially the regular onions, which are the prime beneficiaries of Mr. Maillard).

Finally, pour your strained stock over all of these veggies and simmer for at least 10 minutes before proceeding to the next step.

If I feel like I have too much filler and not enough stock, I sometimes add water and stretch out the stock with some of this Better Than Bouillon stuff... it's pretty decent, though I wouldn't want to use it for the entire soup base.

Add rutabaga with ~20 minutes left to cook (provided your cubes are ~ 1 cm x 1 cm or less in size), which will be enough time to allow them to tender without turning them to mush.

Last, add the zucchini, corn and chicken with about 10 minutes left to cook. Some people just boil the entire chicken when making the stock and keep it in the soup for the whole sha- bang. I prefer to separate my meat from the bone in the beginning and add it back during the last addition prior to service. This way it can still contribute flavor to the soup base, but retain some of its own texture, seeing as the chicken I used here was pre-cooked and it just doesn't feel right to keep it in the boil for hours on end, it'd probably be fine if you did though.

Check spice levels here at 10 minutes prior to flameout. I typically add a respectable amount of black and white pepper here. This is also where you would want to supplement some more fresh herbs if that's your thing. And there ya have it.

Lately, I've been getting in the habit of adding collard greens such as kale to the soup, which should be cooked separately in water for at least 45 minutes to soften prior to adding it to the main soup. I add the water they were cooked in to the main soup as well, as it is chock full o vitamins and flavor.

Pearl barley makes a good addition to this soup as well, if you want something with a little more chew and thickness. Noodles are of course an option for the traditional, as is rice; however both noodles and rice will tend to continue absorbing the soup liquids as the soup ages, which may or may not be a good thing, depending on your personal preference. One of my favorite things about making soup is that it helps me clear out the fridge, you can pretty much throw anything into the pot!
Also awesome, is that though this does take a little effort, if you have a big pot you can can it or jar it up right off the boil and it will keep for several weeks in the fridge, indefinitely in the freezer. Of course, it's always a good idea to celebrate with some local beer too!

What do you put in your chicken soup?
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springduckgoose
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Re: Chicken Vegetable Soup fo' yo' Soul [Re: geokills]
#16079726 - 04/12/12 10:56 AM (11 years, 9 months ago) |
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noodles
making yer own is the best no doubt but usually I just toss in soma these in a separate pot and add to bowl then ladle over the soupyness
always gotta have a few dashes of Tabasco in ma bawk soups
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geokills
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Yeah, adding noodles separately at service is a good way to go. I'll use a splash o' hot sauce sometimes too. Though generally, I layer enough spice with black and red chili pepper additions during the mirepoix fry, and black and white pepper additions at the very end, such that the soup usually presents plenty of kick on its own.
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springduckgoose
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Re: Chicken Vegetable Soup fo' yo' Soul [Re: geokills]
#16079778 - 04/12/12 11:07 AM (11 years, 9 months ago) |
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Yes, I very much like what you did there with the hawt and all....
Also like the additional veggies ya don't often see in the chix soups. Which leads me to suggest trying turnip, rutabaga, parsnips ect - I think they add a nice texture and they take the flavor well
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geokills
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Rutabaga is in the recipe ya silly springduckgoose! 
I've used turnip before, but the 'baga is my favorite. Will have to try the parsnips.
Those types of veggies definitely seem to take on the flavor of the soup base better than potatoes.
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springduckgoose
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Re: Chicken Vegetable Soup fo' yo' Soul [Re: geokills]
#16079812 - 04/12/12 11:15 AM (11 years, 9 months ago) |
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I missed the bega in the recipe - my bad.
Yer on it!
Soup is glorious in all its forms! Now make me some French Onion - thanks :p
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LiquidSmoke
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Re: Chicken Vegetable Soup fo' yo' Soul [Re: geokills]
#16080087 - 04/12/12 12:20 PM (11 years, 9 months ago) |
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Very nice use of veggies. When I come home we gonna cook up a storm.
-------------------- "Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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Prisoner#1
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Re: Chicken Vegetable Soup fo' yo' Soul [Re: geokills]
#16080109 - 04/12/12 12:28 PM (11 years, 9 months ago) |
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Quote:
geokills said:
First, procure a chicken. Due to convenience and the immediate noshability, I often get the $5 plump rotisserie chicken from Costco... since I can snack a few bites first and it's STILL cheaper than buying a raw chicken of comparable size anywhere else I've looked.
I imagine it would also add a pretty nice flavor that simply boiling it doesnt
yer stove is dirty
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MR14


Registered: 10/31/08
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Re: Chicken Vegetable Soup fo' yo' Soul [Re: geokills]
#16081155 - 04/12/12 04:32 PM (11 years, 9 months ago) |
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nice job ! my family has cooked this countless of times, it's really delicious. Come the end of the bowl I'm grasping it with two hands drinking it up, then going back for a second helping.
another great soup recipe : click here
I've always looked forward to both of these dishes. I enjoy pulling the chicken apart and mixing it in, followed by soaking in fresh bread.
edit: basic recipe / basic lemon soup
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Edited by MR14 (04/12/12 04:47 PM)
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hardcoresmexyou


Registered: 02/19/12
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Re: Chicken Vegetable Soup fo' yo' Soul [Re: geokills]
#16083237 - 04/13/12 01:13 AM (11 years, 9 months ago) |
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man throw some morels in that stew and it'd be perfect
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snoot
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rutabaggy! woot, thats sexy man, I love me some soup esp vegatably soupy goodness. Its magic really, you start with some water and all this raw stuff and at the end you have this beautiful bowl of absurdly delicious soup. The only thing I wouldve done different is bay leave and woodear, only because I like bay and woodear adds a delicious crunch. oh and some spinach maybe lil fresh basil.
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kingboomer
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Re: Chicken Vegetable Soup fo' yo' Soul [Re: geokills]
#16097341 - 04/16/12 12:14 PM (11 years, 9 months ago) |
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The wife's doing something similar to this today, but we're useing turkey 
-Kingboomer
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RedSnapper
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Re: Chicken Vegetable Soup fo' yo' Soul [Re: Prisoner#1]
#16097438 - 04/16/12 12:38 PM (11 years, 9 months ago) |
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Roasted birds definitely make better bird stock..
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geokills
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Re: Chicken Vegetable Soup fo' yo' Soul [Re: kingboomer]
#16097442 - 04/16/12 12:39 PM (11 years, 9 months ago) |
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Nice, my mama always made Turkey Carcass Soup after Thanksgiving... I'm certain that helped spawn my addiction for savory and delicious soups!
snoot, I'll try adding some bay leaf next time. I've added mushrooms before, but never woodear, worth a try too I reckon. Fresh cut corn can add a nice bit of crunch as well when added late in the cook.
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SheikCorp
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Re: Chicken Vegetable Soup fo' yo' Soul [Re: geokills]
#16102495 - 04/17/12 03:48 PM (11 years, 9 months ago) |
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My friends dad would make a chicken soup for his ill friends. He would raise the chicken on organic semolina bran, and garden scraps and dumpster dived day old loaves of bread from a local bakery. But that one chicken for his friend he would feed extra well by giving it the organic semolina bran instead of the regular feed.
He made the soup like its a healing medicine.
Edited by SheikCorp (04/17/12 03:54 PM)
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GabbaDj
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Re: Chicken Vegetable Soup fo' yo' Soul [Re: geokills]
#16102531 - 04/17/12 03:57 PM (11 years, 9 months ago) |
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I cant find "geo" in any of these pics.. I call shenanigans
Delicious delicious shenanigans...
Delicious. 
J/K GEO.. I know you made this.. I dont know what I was thinking...
-------------------- GabbaDj FAMM.ORG
Edited by GabbaDj (04/18/12 10:22 AM)
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dstark
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Re: Chicken Vegetable Soup fo' yo' Soul [Re: GabbaDj]
#16115424 - 04/20/12 08:21 AM (11 years, 9 months ago) |
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I love it!!!!! Thanks for sharing mate!
-------------------- What is a mind, if not something to be messed with? What is consciousness, if not a state to be altered? ~I Feel at Home~
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