I plan to make chicken soup for the Passover seder -- first time here. I'm taking over the chicken soup duties from my mother-in-law, so the pressure is on! Basic recipes look very straightforward. But what are your secrets? Does anyone:
1) use roasted pieces of chicken or root vegetables for more concentrated flavors?
2) add extra chicken necks, feet, or other parts that add more flavor?
3) sneak in some Better Than Bouillon or other ingredient?
How do you go beyond the basic recipe in making chicken soup?
Thanks in advance.
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