Chicken Noodle soup
7 years ago
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7 years agolast modified: 7 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.
7 years agoRelated Discussions
No Noodles?
Comments (17)Well it is explained in part above. The why is because adding it changes the pH of the soup, makes it more alkaline and soup is already a low-acid product so considered more risky than acidic foods. The pH of the product is a vital consideration in the safety of home processed food since it is the pH that prevents the growth of bacteria. And it changes the density of the soup. That retards the heat penetration and creates cooler spots in the interior where the bacteria are not killed. Now IF the food science lab had ever done testing on your particular recipe they would be able to tell you exactly how long and at what temperature that particular recipe would have to be processed to be safe or exactly how your recipe would have to be modified to make it safe. But clearly that isn't fesible - testing each and every recipe. So, since they can't test every recipe and adjust accordingly to exactly how much rice or how many noodles or flour etc. each of us might add, all they can do is test and approve a basic recipe (linked above) that is acidic enough to be safe and processed for enough time to be safe and then allow each of us to add prior to serving all the other things we might want. NCHFP is the authority and source of approved recipes and guidelines. In their extensive list of publication linked in their index you can read all about this and much more. Check out, for example the link below. It is the search results of their publications on safety in soups. They are long pdf docs but you can browser search through them for 'soup'. Dave...See MoreNeed 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 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 MoreGood chicken noodle soup recipe???
Comments (4)I think the key to a good chicken soup is the chicken itself! Buy a good chicken. Put it in a stock pot almost covered with water. Bring to a gentle boil, skimming off the foam. Add onion, carrots, salt and pepper. Cover and simmer for about an hour - or until the chicken is very tender and comes off the bone easily. Remove the chicken. Remove the bones and add them back to the chicken stock. Simmer for about another hour..add more water if needed. Strain the stock (you can chill and remove most of the fat if desired -but leave some) Heat stock to a boil, add HOMEMADE noodles and cook until tender - you can add fresh carrots to this also. Add the chicken back in at the end. It doesn't get all stringy if you just put it back in right before you serve. I think it is best reheated the next day! I love to make soup!!!!...See More
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