Chicken soup

[Anonymous No.6069165]

/ck/ my girlfriend is sick and I want to bring her some chicken soup. I usually just follow Chef John's chicken noodle soup recipe (can't link), but I make thick egg noodles and it reminds me of dumplings. I like it, what can I say?

Anyway, I was just wondering if there are recipes or special ingredients that /ck/ likes to use in their chicken soup? Chicken soup thread? All variations acceptable.

[Anonymous No.6069166]

Add cum to soup, watch gf eat cum?

[Anonymous No.6069167]

Chicken and gnocchi is one of the few things at Olive Garden that tastes amazing and is cheap. Soup forever! They even grate Parmesan if you want. Too bad everything else is a rip-off.

[Anonymous No.6069169]

Chicken noodle soup is the comfiest comfort food. Beans and cornbread is also very nice.

[Anonymous No.6069173]

avgolemono chicken soup

[Anonymous No.6069180]

Chicken and dumplings man, it's like adult chicken noodle soup.

[Anonymous No.6069194]

>>6069180
I've never known a good dumpling recipe. Recommendations?

[Anonymous No.6069202]

>>6069165
I like to make homemade stock, bring it to a boil, and pour it over homemade noodles. It will cook as it cools. The advantage is that you won't have leftovers that you'll have to store and reheat. Noodles suck the next day. Only cook what you'll eat.

No chicken, carrots, onion, or celery. Those flavors should already be in the stock, and I fucking hate boiled meat and vegetables.

The pictures in this thread look like slop. You want something like pic related.

[Anonymous No.6069206]

even just plain chicken broth is good when you're sick

[Anonymous No.6069224]

>>6069202
There is obviously chicken in that picture. You don't boil the chicken soup part, you let it simmer for about an hour and then add the noodles when it's almost done.

[Anonymous No.6069230]

>>6069224
>something like pic related
>like

No, you should add the noodles into the bottom of a bowl and pour boiling hot stock over them like pho.

You don't want to cook more noodles than you need. They will continue to take in liquid, and will be overcooked the next day.

[Anonymous No.6069411]

>>6069230
I don't even like noodles like that. Like I said previously, mine are more similar to dumplings.

[Anonymous No.6069440]

Mrs. Grass's soup mix. Simply add hot water. Looks and tastes homemade unlike other chicken noodles (CAMPBELL'S cough* cough*).

[Anonymous No.6069455]

Take a couple of chicken legs, a handful of shallots, and a carrot. Brown the legs in a pot, deglaze them with chicken stock or white wine. Set aside. Sweat vegetables and finish with crushed garlic. Return the chicken and juices. Cover with chicken stock or water and simmer about an hour. To finish, throw in fresh veg like blanched broccoli florets, peas, spinach, etc., fresh herbs if you got em, and season to taste with salt, pepper, and lemon juice or vinegar. If you want noodles, just cook the noodles al dente, shock them in an ice bath, set them aside, and add them when it's time to serve (i.e. just put them in the hot bowl of soup when it's time to serve).

This is a super basic chicken soup.

[Anonymous No.6069567]

I went to school in America, in Amish/Mennonite country. Dining services were mostly run by women from this community.

My favourite thing they made (though nearly all of it was fucklicious) was chicken stew with potato dumplings.
I have since decoded the recipe, as simple as it is, and modernised it just a tad by using potato flakes rather than fresh potato to make the dumpling.

It's still my absolute favourite variation of chicken with carb-bombs (noodles, dumplings, pie crust etc) soup.

>>6069194
Potato dumplings are nice. I make mine with 100g potato flakes (about a cup), 100g plain flour (AP flour in the US; also about a cup), 1 egg, 1 yolk and just enough water to make a dough. Break pieces off, roll them into balls then put into boiling water until they come floating to the top, then drain.If you want them light and fluffy, swap the plain flour with self raising flour.

>>6069202
I boil my homemade noodles/dumplings in plain water, plate them up, then top off with the hot soup. Leftover noodles/dumpling got into the fridge for reuse when I want more soup.
I make a metric fucktonne of homemade stocks, by the way. I just finished off the last of my broccoli soup today for lunch. It was made with homemade veg stock, broccoli, onion, potato and milk.
Today, I made lamb bone stock for lamb stew.
The other day, I made pork bone stock for pork stew.
I fucking love soups and stews.

[Anonymous No.6069570]

>>6069567

Just curious why you're cooking the dumplings in plain water. Wouldn't they taste better if you cooked them in the stock or perhaps a court bullion or something like that? At least throw some herbs into the water? Or am I missing something?

[Anonymous No.6069573]

>>6069455
It may be super basic, but it's different from what I use. Thanks for the input, although I'm going to be using a whole ~6 lb. chicken. I planned on keeping some of it. Does broccoli really work well in a thin soup like this? I'll be using dried herbs de provence. I may have to try the noodles in the bowl then add the soup, since you're the second anon to mention that. The only thing is that since I intend to have leftovers, would I have to make the noodles every time? I never store them when I make them, so I don't really know how they keep. It's always tasted great the way I do the noodles though.

[Anonymous No.6069586]

>>6069567
>I fucking love soups and stews.
I'm extremely picky when it comes to soups and stews. I want everything to be the same size, and there can't be any root vegetables except raw onion. The soggy, mealy texture of potatoes and carrots is disgusting. There's a small window when the texture is pleasant, but miss it, and it's ruined. Leftovers are guaranteed to suck unless you keep everything separate right up until you assemble the bowl. e.g. pho

I like pho, ramen, hot & sour soup, purees, certain gumbos, lentil soup, etc.

[Anonymous No.6069592]

>>6069573
99% of the time soups look like vomit. How could you eat something like that?

I can't stand them.

[Anonymous No.6069593]

I like adding Orzo rice to my soup

[Anonymous No.6069626]

>>6069592
Well I've had chicken and gnocchi at a few places, they usually weren't as thick as how that pic looks. It's fucking delicious though.

[Anonymous No.6069632]

>>6069570
I cook them ahead of time, plate them up and pour the stock over them. They're plenty delicious on their own. If you wanna boil them in plain stock, by all means, feel free.

>>6069586
Sorry to hear. I don't know what I'd eat if not soup. Seriously, something like about 50% of my diet is in the form of what could be considered soup/stew. I really, really love soups.

>>6069592
Well, at least you're not like that vegan chick who went into a restaurant in California and cried in front of the diners that they're sinful, sinful people for eating chicken, but it's similar: why post in a soup thread that you don't like soup?

>>6069593
>orzo
>rice
I was confused at first then realised that Americans call risoni, a type of rice-shaped pasta (risoni means 'rice-like things' in Dago), 'orzo,' so I'm guessing you're talking about the pasta?
I like it too, but prefer dough dumplings.

[Anonymous No.6069646]

>>6069593
Interesting. I've never had it before, a quick google says it's pasta...? How do you apply it?

[Anonymous No.6069650]

>>6069632
>why post in a soup thread that you don't like soup?
Simple. To spur discussion about soups that are actually good.

It's that phenomenon where you post that "Linux can't do XYZ" and a bunch of neckbeards will rush to tell you it can. Ask for help, and they just say RTFM.

[Anonymous No.6069657]

>>6069646

It is pasta. You just dump it in the soup. It cooks in the soup quickly because the pieces are so small.

[Anonymous No.6069658]

>>6069650
ISWYM.

[Anonymous No.6069924]

>>6069632
>>6069657

My mistake, it is a type of pasta... not rice, as its shape would have a typical american such as myself to believe...

[Anonymous No.6069931]

>>6069924
It's okay. We're still buds, Amerifriend. Wanna cuddle?

[Anonymous No.6070179]

>>6069202

well thats entirely subjective. I like the texture of all those veggie.

[Anonymous No.6071248]

bumping for sick food

[Anonymous No.6071787]

OP here, finally getting around to making this stuff. What I'm doing right now:

>1 onion, 2 carrots, 2 celery chopped up and placed in a dutch oven
>5.5 lb chicken placed on top
>salted the top of the chicken
>into the oven at 400F degrees for 45 minutes
After that gets done, I'm going to take out the chicken and remove the meat, putting all the scraps back in and adding about 2 quarts of water. Then,
>3 or 4 cloves of garlic
>few sprigs of thyme, parsley
>few black peppercorns
>simmer for 3 hours
>strain (I use a reusable coffee filter in conjunction with a strainer)
>lightly fry some mirepoix
>add chicken and broth
>1 tsp of herbs de provence

I'll make the noodles and try boiling them until al dente and then put them in a bowl. I guess I'm making a broth at first here.

I didn't take a picture of it yet so here's some chicken I've made before.

[Anonymous No.6071859]

>>6071787
Looks like more salt than what it is because of the angle. I took out the chicken to cool before getting the meat. The veggies looked like they could be caramelized a little more, so I added back to the oven for a few more minutes.

[Anonymous No.6072177]

Add the stuff to the pot

[Anonymous No.6072180]

Aaaand bring to a simmer and let it do its thing for 2 or 3 hours. Occasionally add a splash of water to bring the level back up.

[Anonymous No.6072689]

I forgot to take a picture of it in the pot, it doesn't look too appetizing here but it was REALLY good. I usually don't roast the chicken, but it added a very rich flavor to it. Unfortunately I did mess up on the noodles, I used all-purpose instead of self-rising because I grabbed the wrong container. The self-rising flour helps them poof up a little and are a bit more fluffy (like dumplings). Oh well, excellent results and my girlfriend thought so too.

[Anonymous No.6072700]

>>6069165
add some ground ginger, not a whole lot, just enough to give it a nice undercurrent of heat

[Anonymous No.6072769]

>>6072689
looks good to me. hopefully you didn't add too much salt.

[Anonymous No.6073891]

>>6072769
I added about a teaspoon of salt to the onions/carrots/celery when I was frying them before adding the broth. It was pretty rich on its own, but adding a pinch of salt to my own serving made it damn near perfect.

>>6072700
I was a bit disappointed in myself for not grabbing any ginger at the store. I thought I had some. That will be for another day I suppose, I already have the recipe planned out for that chicken soup.

[Anonymous No.6074774]

Once you go chicken, wild rice & mushroom, you never go back to noodles.

[Anonymous No.6074878]

>>6069586

Honestly, soup without carrots, to me, is hardly soup at all.

[Anonymous No.6076881]

>>6074878
Same, carrots and onions get used in almost every soup I make.

[Anonymous No.6076886]

>>6076881
>shopping at save-a-lot
Haven't tried their paprika. Any good? Aldi has surprisingly decent paprika, believe it or not. Almost as good as Pride of Szeged. If PoS is 9/10, Aldi is 8/10. And a quarter the price.

[Anonymous No.6076912]

>>6076886
It's okay, but I prefer the Hungarian Paprika in pic related. I've been using that for awhile now.

[Anonymous No.6076990]

>>6076912
I've never seen that brand. Maga magyar?

[Anonymous No.6077018]

>>6076990
I didn't notice there were two containers of paprika in that picture, it's in the orange container. pic related is what I use now

[Anonymous No.6077272]

>>6077018
Yup, never seen that brand. I was asking you a question but the answer seems obvious now, hehe.
Thanks much, Anon. I'll keep an eye out for this one. Have you ever used Pride of Szeged?

[Anonymous No.6077755]

>>6077272
I haven't, but I always try to look for things I haven't tried before.

[Anonymous No.6079246]

bumping for more chicken soup

[Anonymous No.6079281]

What about chicken soup without any chicken? I've heard of some people just throwing in leg quarters for flavor and then tossing them out because "the meat is tasteless". Any truth to that? And instead they will just put veggies in there like green onion, mushroom, garlic, ginger etc.

[Anonymous No.6079384]

>>6079281
Yes and no. The flavour is diminished, but not absent. The meat is still usable in the soup itself or, alternately, to use in other things. For example, make some chicken gravy from some of the stock then freeze it in one of those long ice trays, the ones that are meant to freeze ice for water bottles. IKEA sells them.
Take the meat and blitz it smooth with some eggs then mix in:
• chopped fresh parsley
• chopped fresh onion
• salt and pepper to taste
>or, better yet, chicken stock powder, though it's technically cheating
• enough flour to yield a scone-or-American-biscuit-like dough

Wrap the chicken dough around a frozen bit of gravy, form into croquettes, roll in bread crumbs and deep-fry to GBD then bake in the oven until heated through.
Serve up chicken-and-gravy croquettes with some sautéed veg and a salad.

It's also good for American-style (that is, mayonnaise-based) chicken salad or set aside to be added to garlic-and-oil pasta (heat up some garlic slices in OO to just under a crisp then add cooked pasta, the chicken meat and some parsley then toss to coat, topping with grated cheese to serve).