Chicken Noodle soup
8 years ago
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8 years agolast modified: 8 years agoI have my pressure cooker loaded up with chili. Friends are coming for dinner. She is bringing corn bread. I have banana walnut bread for dessert.
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Need ideas for non-traditional chicken soup
Comments (17)Well, I'm definately going to save this thread, lots of good ideas here and I'll probably be roasting a chicken again. BF and I both don't do this very often as singles, (particularly mostly-vegetarian me) and we can't handle all the leftovers, but together . . . I had a lot of fun making a new chicken soup today! I invented a recipe and it is FANTASTIC. And the perfect soup for sping. I took all the ingredients of that ubiquitous restaurant spinach artichoke dip (sans tons of fat) and made it into a yummy soup. Here's how I did it if you want to do something similar. This is great for those on restricted diets. First, I boiled the chicken carcass in half water and half vegetable broth. Then, I put it in the fridge and waited until the fat congealed and then I skimmed that. Then I strained out the broth. Then, I picked all the little bits of meat off the bones and threw them in the pot. I could hear BF saying, "waste of time" but I was channeling my Bubbe, she of the hands continually bathed in chicken fat! There was a bit of bouquet garni seasoning already on the chicken. Then I added some small pieces of chicken, mostly white meat, that I had in the fridge. The rest was dead easy. I added a cup, maybe cup and a quarter of chopped, well-drained marinated artichoke hearts that I had languishing in the fridge, about the same amount of frozen chopped spinach, about 1 TBLSP chives (I can't have onions), 3/4 of a red pepper, chopped and sauteed in EVOO. About 1/2 tsp. oregano for seasoning. I didn't add garlic but I could have. I boiled this for 20 min. To "whiten" it I wasn't very systematic, I used up the bits and bobs of white stuff I had in the fridge--about 1 TBLSP of lite sour cream, about 1/3 cup of 1% milk, and about 1/3 cup of neufatchel cheese. You could use cream if you like, or real cream cheese. The sour cream wasn't necessary, I just had it to use up. Top with grated parmesean and serve with whole grain pita chips. DELICIOUS!...See Morejust found this chicken soup, can it be canned?
Comments (9)So, that's a cooking recipe, not a canning recipe, but the basic guidelines for soups with meat or poultry are - Do not puree any soup or parts of the soup. Fill jar to only half with solids (your chicken, vegetables), the rest of the jar must be your broth. The ratio is important for density, processing/timing, half solids, half liquid. Leave 1 inch headspace. Do not add noodles or other pasta, rice, flour, cream, milk, egg, or other thickening agents. Add the milk/cream to home canned cream soup 'base' when you've opened it to heat, same with the noodles in this recipe. 60 min pressure canner pints, 75 minutes quarts. I don't know how the frozen vegetables in the Costco bag would hold up to the pressure canning, if you would like their texture after canning and shelf storage or not. I'm not much of a fan of canned peas myself, but that's my taste :) The soup looks delicious, and you could always freeze it too....See Morehow to re-create an old recipe
Comments (4)Soup starter is "boullion granules" and dried veggies and herbs. You can do a much better version of the same flavors (without the artificial flavor notes) by sauteeing 1/2 cup of finely chopped onion, 1/4 cup finely chopped green pepper, 1/2 cup finely chopped carrots, 2 teaspoons parsley flakes ( dried parsley leaves) 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp black pepper, 1/2 a crushed bay leaf. If it doesn't taste enough like chicken, add2 tablespoons of Swanson's chicken flavor granules...or use a quart of boxed chicken broth instead of the water. Linda c...See MoreWhen did Campbell's Chicken Noodle Soup become so blah?
Comments (54)oops! sorry. hit a wrong button. I wanted to comment on Campbell's soup. I totally agree about the taste. Dish water is a good discription of the chicken noodle now. and the Tomato, one of my favs, is so bland as well. I remember my mother making soup for us 6 kids and the condensed soup was really what you would call condensed. one regular can of tomato came out of the can in a almost can shaped mass and the directions said to add 3 cans of water! you had to really stir it like mad to get that condensed soup to mix smoothly with the water to create the creamy soup, it was that thicke! and it tasted great! Soup was an economical way to feed a family then. not so much now! Now you only mix in 1 can of water and the "condensed" soup just runs out of the can. really there is no sense adding any water because what you get now is red water, no longer the thick and creamy packed with tomato flavor. bland and watery. same for the chicken noodle. they just keep cheapening the product, like people wont notice. I get the whole "let's get rid of all the artificial crap and high sodium and make this healthier because that's what people want. but if you can't do that and still produce a product that tastes good and people want to buy it, you might as well realize your product is done. people are buying now on nostalgia only and eventually Campell's Soup will be no more....See More
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rhizo_1 (North AL) zone 7