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#1 greentiger

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Posted 17 January 2012 - 03:40 PM

what goes in yours?

I'll start:
Zucchini
Onion
Carrot
Then depending what i have around these are optional:
Leek
Celery
Celery root
Sweet potato
Pumpkin

I make it with chicken carcass
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#2 TheDuncePolice

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Posted 17 January 2012 - 03:54 PM

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#3 U Tarzan me Jane

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Posted 17 January 2012 - 04:28 PM

zucchini
parsley
celery
carrot
broccoli
onion
garlic
chicken bottoms
Turkey necks, if I can find them
"Common things happen commonly, uncommon things don't. So when you hear hoofbeats, think horses , not zebras."

"Be open minded, But, not so open minded that your brains fall out!"

" I mean how do you greet moshiach if half a baby is hanging out of your hoo ha??" Bird

#4 greentiger

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Posted 17 January 2012 - 04:32 PM

wow that looks like some flavorful soup. Does the pepper make it spicy?
I used to make it in a big batch and freeze, but i stopped because i defrost a whole chicken anyways so i have the cooking scraps i need to use up, and also we eat enough of it motzai and sunday that i'm happy to have a large amount fresh every week.

broccoli

I knew it would be a good idea to post this thread. Fresh or frozen? I have never seen broccoli in chicken soup before.
Treat each day as your last; one day you will be right

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#5 LoveToLaugh

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Posted 17 January 2012 - 04:41 PM

Sounds similar to mine. We usually use chicken bones or turkey necks. Sometimes DH likes to cook a stock first with veggie scraps and than chinois it after and cook with veggies.

MMMM so in the mood of soup now!
God, grant us the...
Serenity to accept things we cannot change,
Courage to change the things we can, and the
Wisdom to know the difference
Patience for the things that take time
Appreciation for all that we have, and
Tolerance for those with different struggles
Freedom to live beyond the limitations of our past ways, the
Ability to feel your love for us and our love for each other and the
Strength to get up and try again even when we feel it is hopeless.

#6 greentiger

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Posted 17 January 2012 - 04:44 PM

chinois it

Whats that?

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#7 Spiffy

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Posted 17 January 2012 - 04:50 PM

onion
carrot
zucchini
celery
celery leaves
fresh dill
(sometimes parsley root, but sometimes not)
wings + neck
salt
seasoned salt
bay leaves
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#8 LoveToLaugh

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Posted 17 January 2012 - 05:35 PM

Whats that?


Posted ImageVery very fine strainer. A bit of a pain to use but it makes the soup super clear when done.
We often put in dill and whole garlic too i should add.

Also we usually serve lukshin, croutons and sometimes matza balls to go on top. We like our soup nice and full!

One more tip - I used to hard boil the soup and the veggies would fall apart (especially zuchinni). I started doing it at a medium fire and it comes out perfect.
God, grant us the...
Serenity to accept things we cannot change,
Courage to change the things we can, and the
Wisdom to know the difference
Patience for the things that take time
Appreciation for all that we have, and
Tolerance for those with different struggles
Freedom to live beyond the limitations of our past ways, the
Ability to feel your love for us and our love for each other and the
Strength to get up and try again even when we feel it is hopeless.

#9 Spiffy

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Posted 17 January 2012 - 05:53 PM

I hate matza balls.

There, I've said it.
A Jew without good middos is simply incomplete...

Every age is modern to those that live in it

How do you feel when there's no sun? And how will you be when rain clouds come and pull you down again?

Mmmmm, whatcha say?

#10 TheDuncePolice

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Posted 17 January 2012 - 06:35 PM

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Believe me, every heart has its secret sorrows, which the world knows not; and oftentimes we call a man cold when he is only sad. ~ Robert C. Savage

#11 U Tarzan me Jane

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Posted 17 January 2012 - 06:36 PM

wow that looks like some flavorful soup. Does the pepper make it spicy?
I used to make it in a big batch and freeze, but i stopped because i defrost a whole chicken anyways so i have the cooking scraps i need to use up, and also we eat enough of it motzai and sunday that i'm happy to have a large amount fresh every week.


I knew it would be a good idea to post this thread. Fresh or frozen? I have never seen broccoli in chicken soup before.

Always fresh for chicken soup. Frozen disintegrates and tastes gross.
"Common things happen commonly, uncommon things don't. So when you hear hoofbeats, think horses , not zebras."

"Be open minded, But, not so open minded that your brains fall out!"

" I mean how do you greet moshiach if half a baby is hanging out of your hoo ha??" Bird

#12 LoveToLaugh

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Posted 17 January 2012 - 06:44 PM

I make the soup super clear by placing the root veggies/onions in these mesh bags. Ditto the bones. I also don't allow the soup to boil but put it on a low flame and let it cook overnight. The only time I boil the soup is before I place the meat/chicken in the pot. If the water is boiling, I don't get the yucky brown stuff on top and the soup is clear.

THe only problem with keeping on a low flame is that, IME, now all vegetables get as soft as I'd like it to be. But it sure does make the whole house smell good!
God, grant us the...
Serenity to accept things we cannot change,
Courage to change the things we can, and the
Wisdom to know the difference
Patience for the things that take time
Appreciation for all that we have, and
Tolerance for those with different struggles
Freedom to live beyond the limitations of our past ways, the
Ability to feel your love for us and our love for each other and the
Strength to get up and try again even when we feel it is hopeless.

#13 TheDuncePolice

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Posted 18 January 2012 - 12:09 AM

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Believe me, every heart has its secret sorrows, which the world knows not; and oftentimes we call a man cold when he is only sad. ~ Robert C. Savage

#14 greentiger

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Posted 18 January 2012 - 03:56 AM

The pepper gives it a very subtle kick, but it's not 'spicy'. I put between 1/2 and whole pepper, depending on the amount of other veggies and meats I use. I use only chicken/turkey bones and freeze a piece of meat in every single ziploc. The veggies aren't generally eaten weekly, so I try to make patties and freeze them as well for suppers.


I make the soup super clear by placing the root veggies/onions in these mesh bags. Ditto the bones. I also don't allow the soup to boil but put it on a low flame and let it cook overnight. The only time I boil the soup is before I place the meat/chicken in the pot. If the water is boiling, I don't get the yucky brown stuff on top and the soup is clear.

What i do is bring the chicken to a strong boil first and then i scrape off all the foam. Its easy and takes a minute, then i can add the veggies and the soup stays clear.
I wonder, isn't is a health risk not to boil meats?
Treat each day as your last; one day you will be right

If a man stands in the middle of the forest speaking and there is no woman around to hear him, is he still wrong?

#15 greentiger

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Posted 18 January 2012 - 04:00 AM

And that's not good?

I think she meant to say not. Ltl, if you cook long enough it will. What i do is boil it all, cover, and then simmer on a very low flame for a few hours. I find chicken soup works best when its cooked longer.

Tdp, i'm gonna try the pepper.

Treat each day as your last; one day you will be right

If a man stands in the middle of the forest speaking and there is no woman around to hear him, is he still wrong?

#16 TheDuncePolice

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Posted 18 January 2012 - 08:46 AM

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Believe me, every heart has its secret sorrows, which the world knows not; and oftentimes we call a man cold when he is only sad. ~ Robert C. Savage

#17 Shaina

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Posted 18 January 2012 - 09:07 AM

I am so bored by my kitchen soup. I should probably revamp the recipe. Last week I served an entirely different soup, instead.
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#18 TheDuncePolice

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Posted 18 January 2012 - 09:16 AM

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Believe me, every heart has its secret sorrows, which the world knows not; and oftentimes we call a man cold when he is only sad. ~ Robert C. Savage

#19 Shaina

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Posted 18 January 2012 - 09:17 AM

Like OMG Apikores!!!


I did feel a tiny bit guilty. :biggrin:
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#20 Short

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Posted 18 January 2012 - 09:34 AM

I am so bored by my kitchen soup. I should probably revamp the recipe. Last week I served an entirely different soup, instead.

I do that. But the family sometimes protests. They like their boring chicken soup.
Ask a seismologist why there was a tsunami, don't ask a rabbi. - Moshi




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