Chicken soup

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Laripu
It's definitely Lock In Time
Posts: 6724
Joined: Sun Jun 29, 2008 4:24 am
Location: Tampa, Florida, USA

Chicken soup

Post by Laripu » Sat May 02, 2015 8:29 pm

aka Jewish penicillin ;) :)

Mrs Laripu has a cold, coughing, wheezing, etc, so I thought a traditional "remedy" might be good. At least, "it couldn't hoit". :D Here's the recipe for an 8-litre pot:

3.5 lbs chicken legs (because they're cheap here, and because bones are important in soup)
5 stalks of celery, chopped
5 medium onions, chopped
3 or 4 largish carrots, chopped thin, but you want to see coin-sized rounds
Enough garlic to choke a horse, chopped fine. I used an "elephant garlic" which is equivalent to 2 or 3 small garlic heads.
Salt, pepper, marjoram, rosemary, basil, paprika to taste - i.e. sort of "some" of each

The secret important thing!!!!! Is .... don't boil. Use a light simmer .... for at least 4 hours ... once it's hot, turn it down to the smallest burner on the lowest setting.

Boiling won't destroy it, but not boiling and simmering for a long time is the key to it being fantastic.

Serve it with two chicken legs and lots of the chunky veg.

Edit to add: I should have said, fill with water to 6 litres.
Last edited by Laripu on Sun May 03, 2015 12:00 am, edited 1 time in total.
Bottle aging: "Old 11-ish", 2018, ginger braggot, ~11%
Drinking:
1. "Comin' Thro' the Rye" 1.069, 6.9%, 34 BU
2. "Old 11-ish", 2017, ginger braggot. ~11% abv
3. "Wee Drappie", dark ale, 4.7% abv, 28 BU
4. "X", Canadian style blond ale, 6% abv, 25 BU

octoscott

Re: Chicken soup

Post by octoscott » Sat May 02, 2015 11:10 pm

This sounds excellent.

I have my own fav chicken soup recipe.

to serve 2

1 x large onion chopped

4 x large garlic cloves chopped

2 x red chilli peppers chopped with seeds

1 x large chicken breast

2 x handfulls pearl barley

2 x handfulls sweetcorn

----------------

cook the onion, garlic and chilli in olive oil till soft then add the chicken and brown.

add the pearl barley and cook for a minute or so.

add 1.5 litres of good chicken broth and simmer for 20 mins or so

remove and shred chicken when tender

add back to pot with sweetcorn and simmer till all cooked through (about 40 mins)

Fil
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Joined: Sun Oct 16, 2011 1:49 pm
Location: Cowley, Oxford

Re: Chicken soup

Post by Fil » Sun May 03, 2015 1:22 am

i cooked my take on chicken stew/thick soup today too,

5 big onions
2 x garlic bulbs
1-2kg chicken today i used breasts as thats all the butcher over the road had and i was too lazy to wander further
1 cellery pack chopped
mushrooms 8 big flats
3 peppers
about a kilo of carrots

some spuds
depends on what veg i have at hand anything can go in ;)

heat oil in the wok and add a tspoon or 3 of cumin seeds
and add the chopped onions and fry slowley while i prep the chicken

chop up the chicken and flour with a flour cumin black pepper salt and chilli mix

when the onions are reduced to about a 1/4 of the original mass and red/brown add the peppers mushrooms and garlic cellery and carrots, (all the veg)and stir fry.

after 5 mins pop half into a bowl and 1/2 in a big stock pot,

brown the chicken in 5 or six batches, adding it to the veg in the stock pot mixing in, with the rest of the veg in the bowl all in the stock pot, if any space left add some cubed spuds.. when the stock pot is full to the brim add a glass of wine and a mug of water

then drop the stock pot inside a 23l pressure canner :) well i have it for autoclaving yeast vials and such ;)

cook at 15psi for 45 mins.. turn off the heat and let it cool for 30 mins - on the bone chicken falls off the bone and is tender, all the moisture from the veg fills the stockpot, and the flavour is intense.. tomorrow i will bag 3 x ladel fulls to a bag and freeze, had 2 x servings today will probably have the same tomorrow and about 6-8 servings in the freezer depending on how huge a ladel full i pull out for the bagging..
ist update for months n months..
Fermnting: not a lot..
Conditioning: nowt
Maturing: Challenger smash, and a kit lager
Drinking: dry one minikeg left in the store
Coming Soon Lots planned for the near future nowt for the immediate :(

User avatar
Laripu
It's definitely Lock In Time
Posts: 6724
Joined: Sun Jun 29, 2008 4:24 am
Location: Tampa, Florida, USA

Re: Chicken soup

Post by Laripu » Sun May 03, 2015 1:28 am

They all sound good.

Mrs Laripu and I had chicken soup for supper tonight. It was good. :) I have too much liquid in me for beer, so I'm having gin and tonic tonight. :D
Bottle aging: "Old 11-ish", 2018, ginger braggot, ~11%
Drinking:
1. "Comin' Thro' the Rye" 1.069, 6.9%, 34 BU
2. "Old 11-ish", 2017, ginger braggot. ~11% abv
3. "Wee Drappie", dark ale, 4.7% abv, 28 BU
4. "X", Canadian style blond ale, 6% abv, 25 BU

jack_c

Re: Chicken soup

Post by jack_c » Sun May 03, 2015 3:27 pm

A sachet of Miso does wonders - my nan would turn in her grave, but, Miso. Trust me.

swinbank
Sober
Posts: 1
Joined: Mon May 20, 2019 8:14 am

Re: Chicken soup

Post by swinbank » Mon May 20, 2019 1:05 pm

I want to share my favourite recipe of chicken noodle soup, very tasty and easy to make! Just check it)

Ingredients
4 boneless, skinless chicken thighs
1 teaspoon olive oil
1/2 cup onion chopped
1/2 cup celery chopped
1 carrot peeled and chopped
3 cloves garlic minced
4 cups chicken stock
2 bay leaves
1 cup egg noodles
salt and pepper to taste
parsley to garnish
Steps
Step 1
In a large pot sauté onion, celery and garlic until soft for about 5 minutes

Step 2
Add seasoned chicken, chicken stock, 1/2 cup water, bay leaves and salt and pepper, bring to a boil then cover and simmer on low for about 35 minutes

Step 3
Shred the chicken with the fork, add noodles and cook for about 5 more minutes

Step 4
Serve garnished with parsley

Enjoy!

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