Author Topic: Chicken vegetable soup  (Read 2358 times)

K Frame

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Chicken vegetable soup
« on: December 29, 2017, 04:36:38 PM »
Cold as crap out, and when I got home I wanted soup. Luckily I had partially boiled chicken stock and thighs in the freezer and a container of College Inn chicken stock in the pantry. So I'm putting together a pot of chicken and vegetable soup. My God it smells incredible in here.

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zxcvbob

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Re: Chicken vegetable soup
« Reply #1 on: December 29, 2017, 05:13:53 PM »
Saute some onion, celery, and carrots (and maybe some parsley and a bayleaf) in a little chicken fat and you don't even need any chicken to make the whole house smell like that. :)
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charby

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Re: Chicken vegetable soup
« Reply #2 on: December 29, 2017, 05:21:41 PM »
I toss everything into a pressure cooker, cook, cool, debone and increase the stock with water and finish with egg noodles or dumplings.

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Nick1911

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Re: Chicken vegetable soup
« Reply #3 on: December 29, 2017, 07:53:48 PM »
I toss everything into a pressure cooker, cook, cool, debone and increase the stock with water and finish with egg noodles or dumplings.

I love my pressure cooker for making stock!

K Frame

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Re: Chicken vegetable soup
« Reply #4 on: December 30, 2017, 09:12:17 AM »
I also use my pressure cooker for stock. You can do in 45 minutes what it can take 6 to 8 hours to do. The only problem with the pressure cooker is that it produces a MUCH cloudier stock so you have to either filter it or clarify it with egg whites if you want a clear stock.

The other problem is that my pressure cooker is down right now. I need new seals for it, and I keep forgetting to order them when I order from Amazon.
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Jim147

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Re: Chicken vegetable soup
« Reply #5 on: January 01, 2018, 08:50:39 PM »
I made stock twice last month and never thought of using my pressure cooker. Will try it next time.
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