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It seems most countries have several variants on chicken soup
It is the winter, and even though I have had my flu shot, I make home-made chicken soup once a week through the winter for it's immune boosting properties.... I make enough for three days, rougly 2 quarts at a time not including rice or noodles covering lunches and dinners.
But variety is the spice of life, so I put out this thread hoping to have many ways to prepare the soup to make each week a little more interesting.
It is the winter, and even though I have had my flu shot, I make home-made chicken soup once a week through the winter for it's immune boosting properties.... I make enough for three days, rougly 2 quarts at a time not including rice or noodles covering lunches and dinners.
But variety is the spice of life, so I put out this thread hoping to have many ways to prepare the soup to make each week a little more interesting.
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Dallas
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Re: Chicken Soup
Fri, December 8, 2006 - 10:42 AMMy husband and I both grew up eating Jewish chicken soup, which basically involves throwing every root vegetable that you can think of in a pot with a whole cut up chicken, and cheap chicken bits and bones and simmering for 3-6 hours. Salt and pepper are the main spices. His family uses dill, mine doesn't. My family also throws in beef bones to make the flavor richer, and lots of garlic as well.
Now that we're asian food fanatics, we have another 2 variations in adding spices:
1. Lemongrass, cumin, ginger, coriander
2. Pho spices: cloves, cinnamon, anise
Or some combination of these.
Chicken soup is my favourite food, bar none. -
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cures all what ails you
Fri, December 8, 2006 - 11:25 AMI too grew up eating Nana's chicken soup:
I nice yellow fat yellow-skinned stewing hen (cut into parts, halve breasts, use carcass/back/neck, but not innards ~ she saved these to fry up and eat or make into gravy or pate)
water to cover it in a large pot
lots of sea salt
3 carrots broken in half or thirds
3 parsnips cut in half *this ingredient is crucial...well damn all of them are really!
1 large handfull of parsley with stems, left whole
simmer all ingredients covered on med-low > do not fast boil > skim all foam (and throw away) two or three times or as needed ~ easy to do with a big flat metal spoon and a bowl of cold water to dip in to rinse off foam. strain, or just remove all vegetables and chicken when broth is yummy (a few hours+ if you can wait). serve in bowls with some of the chicken meat (de-boned and cleaned up) and vegetables added back into each bowl. she also used to make these scrambled egg crepe-like things that she tightly rolled up when cool, and sliced thinly to make egg, just egg noodles for the soup. mmmmm thank you Nana! I miss your latkes and apple streudel and perogen and.......
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Re: Chicken Soup
Fri, December 8, 2006 - 10:49 AMi like to throw a lot of immune stimulating herbs, like astragulus and codnopsis and reishi, in the broth, and shitakes in the soup itself.
my newest fascination is not at all asian, but a peruvian chicken soup called aguadito de pollo, which is basically chicken and rice soup with peas in carrots in a rich green cilantro onion broth.
ive never made it myself as yet, but this looks like a nice recipe:
allrecipes.com/Recipe/Per...Detail.aspx -
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Re: Chicken Soup
Fri, December 8, 2006 - 4:23 PM
Mmmm... Aguadito... Mmmm.....
My mom's chicken soup (again, not at all asian, but mexican):
Chicken bits/bones (with fat of course)
Onion
A couple whole cloves of garlic
Carrots
Zucchini
Corn (chunks of the cob if you can find it, if not omit)
Any other veggie lying around (potatoes, celery, etc.)
Cilantro
A sprig of mint
Celery (plus the leafy part)
Boil everything for a few hours (works well in a crockpot too) and add rice about 20-30 minutes before finishing. Serve hot with
Pollo deshebrado (I have no idea how to say this in english. Basically you take chicken breast and tear - not cut- it into strips) and avocado. On the side, have diced onion, limes and green chile (serrano or jalapeño, according to taste) for each person to add to taste.
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