How to make the best chicken soup ever?
So true!Well first you need an egg.
So true!It's all about the quality of the chicken.
On the subject of Kosher chickens, I have always had the best luck with flavor from these over any other chicken I have ever worked with.Don't forget to remove the feathers. They tickle your nose. /img/vbsmilies/smilies/smile.gif the best chicken soup I ever ate was grandma's. As I recall she went to a kosher butcher(?), put it in a big pot on the stove (cut up), added water to cover and seasonings of choice, adding veggies (carrots, onions, celery) and simmered on the stove top for several hours until almost fall off the bone. Remove the skin and bones and cut into bite-sized pieces. If you like, use a defatting cup to save the schmaltz to fry potatoes etc. I like the addition of dill and a squeeze of lemon juice.
In the meantime, make your matzo balls or big fat slippery noodles. Add them to your soup about 20-30 minutes before the soup is done. It's more of a go by mouth-feel and taste dish.
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Do you think it has anything to do with the bleeding technique?On the subject of Kosher chickens, I have always had the best luck with flavor from these over any other chicken I have ever worked with.Don't forget to remove the feathers. They tickle your nose. /img/vbsmilies/smilies/smile.gif the best chicken soup I ever ate was grandma's. As I recall she went to a kosher butcher(?), put it in a big pot on the stove (cut up), added water to cover and seasonings of choice, adding veggies (carrots, onions, celery) and simmered on the stove top for several hours until almost fall off the bone. Remove the skin and bones and cut into bite-sized pieces. If you like, use a defatting cup to save the schmaltz to fry potatoes etc. I like the addition of dill and a squeeze of lemon juice.
In the meantime, make your matzo balls or big fat slippery noodles. Add them to your soup about 20-30 minutes before the soup is done. It's more of a go by mouth-feel and taste dish.
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The flavor is far and above anything that sells in the other meat counters.
Sure....you're basically making a chicken stock, then turning it into the soup.Wanted to mention, I watched Martha s on pbs this past weekend making chicken soup, etc.as mentioned, the onions, carrots, celery was strained halfway through cooking into the broth and then discarded. Yikes. I get the reason why - to infuse the broth with flavor. Later same fresh veggies were added to the broth again. Interesting.
The veg have given all they can and are mushy to boot /img/vbsmilies/smilies/crying.gif.Sure....you're basically making a chicken stock, then turning it into the soup.Wanted to mention, I watched Martha s on pbs this past weekend making chicken soup, etc.as mentioned, the onions, carrots, celery was strained halfway through cooking into the broth and then discarded. Yikes. I get the reason why - to infuse the broth with flavor. Later same fresh veggies were added to the broth again. Interesting.
This is the way I grew up. My Mom would 1/2 simmer/boil a whole chicken and serve that broth with a bowl of cold egg noodles to cool the broth. She would take the 1/2 cooked chicken and roast it for the dinner. I think this was a way to fill us up with the broth and noodles to stretch the chicken dinner to feed 5 people. GGGEEZZZZ those Czech's didn't waste anything.....The veg have given all they can and are mushy to boot /img/vbsmilies/smilies/crying.gif.
If you like you can cut fresh (pretty!) veg and add those in then simmer until tender.
My 2nd husband (the farmer ;-) came from a huge Czech family and the oldsters took turns making homemade stock and thin egg noodles for the family reunion (always held during the cold/wet months when you couldn't get into the fields to do anything).
A stockpot full of a clear, delicate and so flavorful chicken broth with nothing but a bit of parsley floating for color alongside a dish of thinthinthin egg noodles.
Serve yourself some noodles (Is that all you are going to take? You peck like a bird ! ) then ladle in the steaming broth to warm them up.
Tried to get custody of that noodle recipe but it was a no go.
However as Gma K had taught me her kolache recipe and they couldn't dig it from my brain I got to keep it /img/vbsmilies/smilies/biggrin.gif.
Good times good food good beer!
mimi
mimi
I will take the chicken breasts, but you can keep the Velveeta. :lol:I like buying whole chickens as it is easy to get several dinners for the two of us out of one bird. And bits that go in the freezer until there is enough for stock.
Boneless, skinless breasts are to chicken what Velveeta is to cheese.
mjb.
Neither did the Hungarians. /img/vbsmilies/smilies/smile.gif My Grandma probably would not have thrown away good cooked food. Maybe I missed a step. What do I know. I was probably still learning to find my nose and tie my shoes. Ha![/quote]quote name="ChefBillyB ... GGGEEZZZZ those Czech's didn't waste anything.....
Now I want Kolache......and maybe some nut and poppyseed rolls........My Mom made these at Easter.......After reading this post and it being 20 degree overside, chicken soup became a good idea.The veg have given all they can and are mushy to boot /img/vbsmilies/smilies/crying.gif.
If you like you can cut fresh (pretty!) veg and add those in then simmer until tender.
My 2nd husband (the farmer ;-) came from a huge Czech family and the oldsters took turns making homemade stock and thin egg noodles for the family reunion (always held during the cold/wet months when you couldn't get into the fields to do anything).
A stockpot full of a clear, delicate and so flavorful chicken broth with nothing but a bit of parsley floating for color alongside a dish of thinthinthin egg noodles.
Serve yourself some noodles (Is that all you are going to take? You peck like a bird ! ) then ladle in the steaming broth to warm them up.
Tried to get custody of that noodle recipe but it was a no go.
However as Gma K had taught me her kolache recipe and they couldn't dig it from my brain I got to keep it /img/vbsmilies/smilies/biggrin.gif.
Good times good food good beer!
mimi
mimi
So true. Your soup looks delish. Can't get that from a can.,Most people from Europe that came over to America didn't waste food. They knew how hard it was to come by at one time in their lives....
Now I want Kolache......and maybe some nut and poppyseed rolls........My Mom made these at Easter.......After reading this post and it being 20 degree overside, chicken soup became a good idea.
I was wondering why I never had kreplach, it's a jewish type dumpling. They do sound good!.So true. Your soup looks delish. Can't get that from a can.,
My mom and grandma would add kreplach to the homemade chicken soup. The kreplach were similar to wontons (or pelmini ((sp)). A dumpling filled with ground meat, that can be fried and served as a main dish, or boiled in the soup or added to the soup.