I like to put basil in chicken soup. If I don't have noodles I scramble eggs and add a little salt and mix in flour until thick but still pourable. Pour into the boiling chicken broth while stirring. Make it as thick as you want it and it does get thicker as it boils or sets. We have always added cinnamon to our chicken soup after we dish it up. My friends family always added nutmeg but I don't like nutmeg.

I realize this is an old thread, and at the risk of ruining my (new) reputation, I can't resist telling the word, under my assumed name, that in a moment of weakness and nostalgia and totally out of character, I did indeed order the dump cake book "which included a "free" dump dinner book, and a "free" ceramic frying pan. Laugh all you want . The truth of the matter is that the book is really kinda fun. My daughter used to make a couple of the dump cakes when she was first married in the early 80's, so I'm going to surprise her & her husband this coming Sat nite when they come for a leg of lamb dinner & serve a dump cake for dessert! What's that rumbling??? Oh, I know, it is several of you shuddering. Most of the time, our families "eat healthy", (including my 100 year old father!) but Saturday night we will sink into decadence, The cherries actually sound good after the lamb, peas, etc and I know they will get a kick out of it. You know, the book had several tempting versions of the dump cake, and over the years I will probably enjoy using some of them. The dump dinner cookbook was actually just a 39 page paperback, and haven't perused it yet, but would think the advantage of a dump dinner as opposed to a crockpot dinner is going to be not having to plan as far ahead. Sorry this is so late & so long; I just couldn't resist since no one (but me :) ) seems to have actually ordered it! I probably would not do it again, as the scottish side of me is horrified that I spent $27 on a whim, for a questionable cookbook, with "free stuff" which of course you are pretty much paying for in the 7.99 shipping, and probably inflated price of the cookbook. I hope they can stop laughing long enough Sat nite to eat & enjoy the decadent, quirky expensive cake.

It really is and can be a fabulous soup. Old thread but always worth bumping up to encourage others to make a good stock. My X-BIL would always want to toss that big bird carcass. No way. Mom took it home and we pick the bones of any meat with any leftover slices. That meat goes in the fridge. He just wanted done with it. (leftovers are for poor folk) jerk. : )...kidding All the bones and carcass go in a stock pot, some will even break up a bit like the ribcage. Chop corse a big onion, a couple ribs celery, carrot. Parsley stems, leek tops...any mild veg...no cabbage, brussels, hearty greens. No green or red pepper. Barely cover with water. Even 2 inches under. After an hour at a low simmer the veg simmering will release enough moisture to top the contents. Two hours at a low barely simmer is fine. 3hours is fine. Turn off heat without a lid for an hour, then pull out the big bones and strain through a pasta strainer...the sink works well for that. Best to chill as fast a s possible to keep stock out of the danger zone. Some can take the stock out into a deck that has a snow bank or a cooler full of snow or ice. A big bowl of ice under works. Don't put hot stock in the fridge. Get it at least cool first, no lid. Chill over night and make your soup the next day. (we put ours in the truck bed that has a cover to keep critters out...had a sneaky fella wipe out an entire stew one year...after just a hour on the deck in snow) I pack the chilled turkey chunks with any beans rice grains i've cooked into pint deli containers then fill with cold stock...even some raw slivered greens like spinach collards kale, then freeze. It is cold and will freeze quick. A soup 'kit'. The next couple cold months i can pull one out, frozen, after some fresh saute of what i have in the veg bin, then add the block to simmer and thaw in my pot with a cup or two of water. Soup for two-4. Hearty, with some fresh ingredients added.

Here's one that really looks great! Chicken Mushroom Barley Soup Makes 4 quarts; serves 10-12 as a soup course, 8 as a meal This recipe is adapted from The Frog/Commissary Cookbook (Doubleday, 1985). Ingredients: 3 Tb. butter 1½ cups chopped onions 1 cup chopped carrots 1 cup chopped celery 2 tsp. minced garlic 1 lb. sliced mushrooms 3 quarts chicken broth 1 tsp. salt 1 tsp. freshly ground black pepper ¼ tsp. nutmeg 1 cup pearl barley 2 lbs. boneless, skinless chicken breast, cut into bite-size chunks 2 Tb. minced dill (optional) 2 Tb. chopped parsley (optional) Directions: In a large stockpot, melt the butter. Add the onions, carrots, celery, and garlic, and sauté over medium-high heat until tender but not browned. Add the mushrooms and cook until just soft. Add the broth, seasonings, and barley. Increase heat to high, bring to a boil, then cover and reduce heat to low-medium. Simmer 2 hours or until barley is tender. Raise the heat to medium-high, add the chicken breast pieces, and cook just until chicken is cooked through, about 5-10 minutes. Remove from heat, stir in the optional dill and parsley, and serve. Tips: The soup can be made up to two days in advance, refrigerated, and reheated. If it becomes too thick, thin with additional broth Leftovers freeze beautifully, Thaw them in the microwave at 30% power, then heat on full power till hot.