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chicken soup


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#21 Shaina

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Posted 18 January 2012 - 09:35 AM

Did I really write kitchen soup? Hehe... kitchen chicken chicken kitchen...
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#22 little miss trouble

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Posted 18 January 2012 - 09:41 AM

My family would happily have chicken soup every single night for supper without getting bored...

I'd like to try that pepper once, sounds interesting.

#23 Shaina

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Posted 18 January 2012 - 09:45 AM

Tell me what to add or eliminate from my soup please:

chicken
meat and/or bones
onion
garlic
carrot
zucchini
sweet potato (not always)
celery
parsnip
turnip (not always)
leek

salt
pepper
dill (because I'm too lazy to deal with fresh)
parsley
ginger
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#24 U Tarzan me Jane

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Posted 18 January 2012 - 12:40 PM

fresh ginger or ginger spice? That I never heard of in chicken soup.
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#25 Shaina

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Posted 18 January 2012 - 12:41 PM

I use the spice (because I'm lazy). I got the idea on imamother. :biggrin:
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#26 U Tarzan me Jane

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Posted 18 January 2012 - 12:45 PM

how much do you add ? what size pot? This sounds intriguing.
"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!"

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#27 Shaina

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Posted 18 January 2012 - 12:49 PM

I don't measure - I just give it a good shake or two. It doesn't overpower the soup, but I definitely notice a difference, and I like it. I use an 8 qt. pot, but since I don't measure anything, that doesn't really help you. :)
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#28 greentiger

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Posted 18 January 2012 - 12:50 PM

also never heard of ginger. I can't imagine i would like it.
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#29 Shaina

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Posted 18 January 2012 - 12:50 PM

Don't knock it till you try it, babe.
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#30 U Tarzan me Jane

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Posted 18 January 2012 - 01:32 PM

I don't measure - I just give it a good shake or two. It doesn't overpower the soup, but I definitely notice a difference, and I like it. I use an 8 qt. pot, but since I don't measure anything, that doesn't really help you. :)


you cook like I do! I understand a shake or two better then 1/4 tsp! thanks :clapping:
"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

#31 Shaina

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Posted 18 January 2012 - 01:36 PM

lol awesome :)
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#32 *princess*

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Posted 18 January 2012 - 02:29 PM

I put my chicken bodies in and the neck- I bring that to a boil and let it simmer on a low flame for a few hours. I de-bone the chicken that was on the carcas- my kids like chicken in their soup and i do not want to deal with the bones on Shabbos. I add the veggies Friday afternoon and let them cook- that way they are not too mushy.
I usualy put:
Potato
Sweet Potato
Carrot
Zucchini
Onion
Garlic
Celery
Dill
Salt
Pepper
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#33 LoveToLaugh

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Posted 18 January 2012 - 05:45 PM

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.

Thats what I meant. I tried it once with the crockpot on low and the zuchinni and onions were still somewhat hard.

My family would happily have chicken soup every single night for supper without getting bored...

I'd like to try that pepper once, sounds interesting.

Us too. Even in the summer. My brothers easily eat 3 bowls a shabbos. And its more fail-proof than veggies soups.

Luvvvvv chicken soup!!
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#34 TheDuncePolice

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Posted 18 January 2012 - 07:18 PM

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#35 comfortingsong

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Posted 21 January 2012 - 09:44 PM

I generally cook a 20+ quart pot and freeze them in batches in ziplocs.


I just bought a huge pot and want to try cooking the soup in bulk too. My issue is that I never know proportions for spices, especially salt. How do you know how much to put in?

#36 TheDuncePolice

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Posted 21 January 2012 - 11:04 PM

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#37 comfortingsong

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Posted 22 January 2012 - 12:22 AM

I got used to it over the years. I used to cook a large pot every week as a teen and slowly learned. It's really trial and error. What you do to learn is add X amount and then once it's cooked enough to taste, you add as needed.


Is there any measurement you can put it to? Like, around 10 tblsp or something like that?

#38 TheDuncePolice

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Posted 22 January 2012 - 12:32 AM

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#39 agent220

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Posted 22 January 2012 - 04:25 PM

I kind of add salt by eyeing the broth...as I pour, I kind of imagine how much of the soup it's flavoring...the good thing about salt is that in soup it CAN be added in later (as opposed to rice or whatever).

I make boring soup. My husband prefers it that way. Carrots, celery, onions are the only things with "mamashus" (along with the chicken). I added zucchini at times and while I love it, and he likes zucchini, he questions its placement in soup :)
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