Chicken soup anyone?

irishaz
irishaz Posts: 161
edited April 2 in Clubhouse Archives
It's a rainy and blustery day up here in MN and since this forum is a diverse group, I am hoping someone has a decent recipe for homeade chicken soup. Every time I try to make it, it comes out tasting really plain. Not awful, just not great.

Any cooks out there?
Post edited by RyanC_Masimo on
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  • reeltrouble1
    reeltrouble1 Posts: 9,312
    edited March 2006
    We pretty much just eat the squirrels down here.

    RT1
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  • irishaz
    irishaz Posts: 161
    edited March 2006
    Yes, but don't squirrels taste like chicken? Can you make a soup out of them?
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  • reeltrouble1
    reeltrouble1 Posts: 9,312
    edited March 2006
    Of course, but the possum is more tender.
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  • irishaz
    irishaz Posts: 161
    edited March 2006
    Possum soup it is then....we have them up here to...
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  • cfrizz
    cfrizz Posts: 13,415
    edited March 2006
    The key to good soup is in the seasoning. And I'm talking about more than salt & pepper!

    Salt, pepper, onion powder, garlic powder, parsley, celery seasoning, oregano, sage, basil. drop in a leaf or two of bay leaf.

    Use these seasonings with your cut up onion & garlic & celery & carrots. I add maybe a half cup of port wine to the mix.

    Try browning the chicken with the cut up onion garlic, celery & carrots first.
    Don't be afraid to taste the stock as you go that way you can make adjustments to it as you go.
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  • irishaz
    irishaz Posts: 161
    edited March 2006
    Awesome Cfrizz! Thanks for the response.

    The seasonings you listed and the port wine should make a difference. I will try it this weekend, thanks for the help. I was using the carrots, celery, onion & garlic, but only salt & pepper as the seasonings.

    Thanks again!
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  • cfrizz
    cfrizz Posts: 13,415
    edited March 2006
    Also before you brown the chicken season it with these ingredients so that it cooks into the meat.

    My pleasure! Let me know how it comes out!

    Cathy
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  • phoneisbusy
    phoneisbusy Posts: 867
    edited March 2006
    Something from the epicurious.com site. It's a bit different but I enjoyed it.
    Can be a bit spicy for some people depending on the curry powder used.

    regards

    Dave

    COUNTRY CAPTAIN SOUP
    This zesty soup is based on a chicken and curry stew popular in the South. The origin of its name is unclear, but according to one account, it was brought to Savannah in the early 1800s by a sea captain who traveled the spice route from India.

    1 tablespoon olive oil
    1 large onion, coarsely chopped
    1/2 cup chopped red bell pepper
    4 garlic cloves, chopped
    6 skinless boneless chicken thighs (about 1 1/4 pounds), cut into 1-inch pieces
    1 tablespoon curry powder
    1 teaspoon grated peeled fresh ginger
    1/4 teaspoon dried crushed red pepper
    4 cups (or more) canned chicken broth
    2 cups canned diced peeled tomatoes with juices
    1 large Granny Smith apple, peeled, coarsely chopped

    1/4 cup orzo (rice-shaped pasta; also called riso)
    2 tablespoons dried currants
    Chopped fresh cilantro
    Plain yogurt

    Heat oil in heavy large Dutch oven over medium-high heat. Add onion, bell pepper and garlic; saut
    Time is the best teacher. Unfortunately it kills all its students.
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  • irishaz
    irishaz Posts: 161
    edited March 2006
    Thanks phoneisbusy,

    I will try that one too.

    cfrizz - I will let you know how it goes...

    Thanks

    Hap
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  • schwarcw
    schwarcw Posts: 7,339
    edited March 2006
    I prefer the New England clam "chowda" in a bread bowl
    Carl

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  • Beekyman
    Beekyman Posts: 150
    edited March 2006
    Check out Food Network under Alton Browns "Good Eats" show. Awesome recipes there and I used what I learned there to make my awesome turkey noodle soup using Thanksgiving leftovers! Bon Appetit!
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  • irishaz
    irishaz Posts: 161
    edited March 2006
    It's so amazing that you brought up AB. He is easily my favorite cook and is one of the reasons I got into cooking. Thanks to his suggestion, I picked up my favorite kitchen "gizmo". A thermapen by Thermoworks. For anyone that grills, this is the ultimate in instant read thermometers. It gives a completely accurate reading of the temperature of a piece of meat in about 2-3 seconds, not the usual 20. What a device.

    Thanks everyone!
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