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Chicken Soup virgin, Help!


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Chicken Soup virgin, Help!

janie | Nov 3, 2009 05:57 PM

Looked through some old posts for chicken soup recipes, and trying to figure out what to do since none of them were exactly what I was thinking...thing is this, I don't really like the chicken that is in chicken soup most of the time, it's either stringy dried out, or tasteless--also, no one in our house eats dark meat chicken, so need to do something with white meat...i know, i know...dark meat has more flavor...

BUT, I finally got my roasted rosemary lemon chicken breasts down to a science...so would like to make a chicken soup, from the carcasses, and then add the chicken breast meat which is always so flavorful to the soup...so, is this the correct way to proceed...?

Take the roasted carcasses (should I do this the same day?), and put them into a large stock pot and add 3 carrots whole, 2 parsnips whole, 1 onion (is sweet onion okay?)--what about shallots instead?, 6 garlic cloves, salt,some fresh rosemary springs-am not allowed black pepper, so can't use---cover this arrangement with water and bring it to a boil, and then turn it low to simmer, and keep it there for 2 hours.

Strain it through wire mesh strainer (is this fine enough), and then put it into the fridge until it congeals and a fat layer appears on top, it should be white and scrape it off.

Start now to make the soup, saute in olive oil some thinly sliced carrots, parsnips, with garlic and put aside. Heat the stock from the fridge into a large soup pot (will I have enough with 5 chicken breast carcasses?)---add the sauteed veggies, and add some more salt if necessary,,--i do not like dill weed in chicken soup, --so hoping it will have a locked in rosemary flavor---Have some noodles that I have parcooked separately, add this and then throw in the chicken that came from the original roasting ( how do you shred chicken?).....
do this last since it's already cooked just want to make it hot thoughout, and then add some chopped parsley lastly and serve.

Does this sound good? Will I have enough broth? Proper way to shred chicken? Best to parboil noodles? Best noodles, egg or otherwise?

Thanks from the experts !

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