General Question

zen_'s avatar

How do you make chicken soup?

Asked by zen_ (6245points) August 28th, 2010

Just made my first, based on a recipe not exactly passed on for generations, but rather, from a recipe that came with the frozen vegetables “for chicken soup.”

I did, however, skin and section a whole chicken, and after an hour of cooking, added parsley and dill. I also didn’t add any salt or spices, except for two tablespoons of chicken soup powder.

I must say, it passed the ultimate test: the kids. I’m told tomorrow it’ll be even tastier.

You make chicken soup?

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20 Answers

MissAusten's avatar

My method involves the use of many leftovers!

Whenever I make a roast chicken, I buy the biggest possible bird I can find. It feeds the five of us for dinner, with plenty left over. After I carve the chicken, I put the carcass and any bones into a big pot and cover it with water. I throw in some onions, carrots, garlic, and a bay leaf. Season with salt, pepper, basil, and oregano. When that comes to a boil, I cover the pot, turn the heat down, and let it simmer for a couple of hours. Then, I strain off all the liquid into a big bowl, cover it, and pop it into the fridge overnight. At some point the next day, I skim off any fat that has risen to the top of the broth and either use the broth right away or freeze it.

To make chicken soup, I heat up the broth and taste it to see if it needs any additional seasoning. If I’m using pasta in the soup, I bring the broth to a boil and throw in the pasta. If I’m using fresh veggies, I chop them up and add them with the pasta so it’s all done cooking at the same time. Otherwise, I add frozen or leftover mixed veggies when the pasta is a few minutes away from being done. While all that is cooking, I cut up leftover chicken and add it to the soup just to heat the chicken through. Taste again to test seasonings, and it’s done.

Sometimes I use leftover rice instead of pasta, and in that case I stir in the rice just toward the end so it is hot but doesn’t turn mushy.

My kids love it either way, and it’s not as complicated or time-consuming as making soup totally “from scratch.” My other favorite leftover chicken dish is chicken pot pie!

MacBean's avatar

I open the can and dump it into a microwave-safe bowl. (Wolfgang Puck, I am not.)

busymommy247's avatar

First I put chicken on to boil with water covering all the chicken and cover with a lid. Then I prepare all ingredients to be added. I usually use vegetables in my recipes to prevent having to worry about extra side dishes and it goes over well with the kids (canned mixed vegetables). I use all kinds of spices and herbs since they are very healthy for you and not to mention add a ton of flavor. When the chicken is done I pull it off the bone and tear/cut into bite-sized pieces. I start boiling the noodles and when they are finished throw everything together and simmer until mixed veggies are hot. :)
(I agree w/ MissAusten also but I usually don’t have a whole lot of left-overs)
The great thing about the way I prepare it is it’s all done at the same time and it gives me plenty of opportunity to keep an eye on the kiddo’s. :0)

Coloma's avatar

I’m a soup maker at heart.

Infact, today is a soup making day, ( cabbage, smoked sausage, potato and onion in an herbed stock. ) being the first really cool and blustery day of a faux fall. :-)

I like my soups chunky, hearty, and for chicken noodle soup I boil chicken breasts in stock, dice into chunks, and add sliced fresh carrots, chopped celery with leaves, parsley, and wide egg noodles the last 20 minutes or so the body of the soup has matured.

Mmm good!

Cruiser's avatar

Pretty much the same way except I eat the chicken and throw what’s left in the pot and simmer the carcass for 2 hours and I remove the bones and add whatever leftovers are in the fridge and chopped celery, carrots, barley etc. and chicken broth, salt pepper and matzo balls. Simmer another hour and serve! YUM!

gailcalled's avatar

All the methods mentioned above are perfect. But I suggest that, if you can, start with a free range organic chicken.

My grandmother used to throw in the feet and neck for the gelatin and extra flavoring.

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kfingerman's avatar

One whole chicken in the pot. You can also add backs and necks which you can buy on the super-cheap from the butcher (it’s what they’re left with when they butcher their birds to breasts, legs, thighs, and wings). This, along with whole (or halved) onions, carrots in big pieces (like ⅓ of a carrot), celery (same way), salt and pepper, and whatever good herbs (thyme, oregano) are at hand, boiled for a few hours, makes an amazing broth. The meat will be falling off the bones by then, so pull them out. You also usually have to pull out the meat to pick out the pieces that aren’t looking good – I mean, you did have a whole bird in there. You also want to skim the layer of fat that will build up on the top. It gets thick. For this it’s good to have a fat separator (one of those little devices with the spout coming from the bottom that’s made for separating fat from pan drippings for gravy). Then you make the matzoh balls…but that’s another story…

marinelife's avatar

I put garlic and a little thyme in mine. I love chicken soup.

Especially when I am feeling bad.

JilltheTooth's avatar

I do everything that @MissAusten does, with one add; I toss one cayenne pepper, sliced in half lengthwise, to give a bit more pop to the broth. It doesn’t make it spicy hot, just makes the flavors perk up a bit.

Coloma's avatar


Yes, I used cracked red pepper too in almost all my soups. Good call! :-)

Frenchfry's avatar

I love soup I make it on a cool or rainy day. I can make any kinds. pea soup, chicken noodle, vegetable beef, won ton, Potato, chicken Tortilla soup, Matza ball soup, Italian wedding soup, and Minestrone. I could go on and on. If you want a recipes PM. I would be glad to give you one.

Blondesjon's avatar

I use the same basic preparation method inherent in any good soup.

I differ with two special ingredients, turtle and bourbon.

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Blondesjon's avatar

sigh. fine.

Random Ass Spicy Drunken Chicken Soup:

2 quarts water
1 cup of your favorite bourbon
8 skinless, boneless chicken breast halves
½ lb cleaned and prepared fresh turtle meat (preferably snapper)
½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
2 tablespoons dried cilantro
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
6 cloves garlic, chopped
1 jar chunky salsa (the hotter the better)
2 cans peeled and diced tomatoes w/ green chilies
1 bottle of V-8 vegetable juice
1 tablespoon cumin
3 tablespoons chili powder
1 can whole kernel corn, drained
2 cans chili beans, undrained
1 can sliced black olives
1 (8 ounce) container sour cream

In a large pot over medium heat, combine water, bourbon, chicken, turtle meat, salt, pepper, garlic powder, parsley, cilantro, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear and turtle meat is cook through. Remove chicken and turtle meat. Reserve broth. Shred chicken and turtle meat.

In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, V-8 juice, chili powder, cumin, corn, chili beans, black olives, sour cream, shredded chicken, turtle meat, and 5 cups broth. Simmer 30 minutes.

Feel free to help yourself to any additional bourbon as the soup cooks.

Frenchfry's avatar

@Blondesjon Where does one get turtle meat? I am curious. Sound pretty good. I have never had turtle meat.

Blondesjon's avatar

@Frenchfry . . . We actually get it fresh from the turtle. I work in the country and the Kickapoo Creek runs right through the middle of the property. You would be amazed at the number of snapping turtle you come across just 4-wheeling around and checking fence.

If you don’t have this luxury(? they are a pain in the ass to clean) I’d suggest Google to find a good online source.

The turtle meat is actually much more delicate than the chicken. It’s denser and chewier than frog’s legs but the taste is similar.

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