Chicken Soup

Man! Do I ever love chicken soup. Actually, I love almost all kinds of soups. I was born in the country & my mother was a great soup maker. She always used things from the garden & chickens from the chicken yard. Today, unfortunately, after my dear wife passed away (who was a wonderful cook) I am ashamed to say that 2 or 3 times/week, I have Campbell's or Lipton's. It is no comparison to "real" soup & the salt content is a killer if you have high blood pressure. Yes, I know, I should get a cook book & start making "real" soup. I hope to in the near future!
 
Packerjohn said:
Man! Do I ever love chicken soup. Actually, I love almost all kinds of soups. I was born in the country & my mother was a great soup maker. She always used things from the garden & chickens from the chicken yard. Today, unfortunately, after my dear wife passed away (who was a wonderful cook) I am ashamed to say that 2 or 3 times/week, I have Campbell's or Lipton's. It is no comparison to "real" soup & the salt content is a killer if you have high blood pressure. Yes, I know, I should get a cook book & start making "real" soup. I hope to in the near future!
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Don't let the art of making soup intimidate or scare you off, Packer.

Once you turnout a pot of homemade, you'll be making soup all the time.

If ever you need any help, just drop in here and I for one will come to your rescue. :)
 
Thanks Marg, never saw that type of pasta before and now will have to go look for it. Farro is nice in soup too.

Packerjohn, you can buy Campbells No Salt Added Broth for a starter and add what you like. There are no mistakes in soup making.
 
Lee said:
Pam, what are those round things with the hole in the center, Pasta maybe? Looks delish.

I like chicken soup with rice too for a change.
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Yes, tiny pasta I had left over; just threw it in. lol I add rice at times. I use this pasta in a variety of pasta dishes and cream soups.
 
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Lee said:
Thanks Marg, never saw that type of pasta before and now will have to go look for it. Farro is nice in soup too.

Packerjohn, you can buy Campbells No Salt Added Broth for a starter and add what you like. There are no mistakes in soup making.
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You're welcome, Lee. :)

You inspired me to post an entry in the Food & Drink Forum on Italian Short Pasta Shapes, in hopes of members using it as a guide.

I agree, not much can go wrong when it comes to soup-making, though my Polish Borscht recipe is touchy, and easily spoiled if too much sauerkraut and juice is added.
 
Chet said:
Had a bowl today after shoveling snow. Opened a can and fortified it with pieces of cooked drumstick. No comparison to homemade.
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Aunt Marg said:
Don't let the art of making soup intimidate or scare you off, Packer.

Once you turnout a pot of homemade, you'll be making soup all the time.

If ever you need any help, just drop in here and I for one will come to your rescue. :)
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Those particles you see are celery seeds, course pepper, dried thyme and of course, dried parsley. It smelled heavenly and tasted even better.
 
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@PamfromTx that soup looks fantastic. I love homemade chicken soup. Both my grandma and mom would make it from chicken wings. I have tried using just the wings or other parts of the chicken and I do think it is tastier and the meat sweeter from the wings. Takes a lot of picking though.
Could be because back then the wings were always so cheap. Maybe it's all in my head. Of course these days the wings can be more expensive than a whole chicken because everyone is into making wings.
My grandma also said it isn't good soup unless it has a lot of eyes floating on top. Now when I think back I think she was referring to the fat. Today that wouldn't be a good idea and I always let the soup cool and remove the excess fat. I think it tastes better the next day anyway.
 
Lee said:
Thanks Marg, never saw that type of pasta before and now will have to go look for it. Farro is nice in soup too.

Packerjohn, you can buy Campbells No Salt Added Broth for a starter and add what you like. There are no mistakes in soup making.
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Lee. those little pastas are the ones that you normally see used for making macaroni salad.
That's what I use..
 
Thanks to all for your encouragement. Checked my shelves & I came up with chicken broth & 3 containers of beef concentrate & chicken concentrate. Checked Google & came up with a nice "Red Bean Vegetable Soup" fro a Ronnie in Brownwood, Texas. It uses a slow cooker & Cajun seasoning. It's sounds spicy which is what I like. I'm shopping for supplies at the beginning of next week. Wish me luck!
 
Packerjohn said:
Thanks to all for your encouragement. Checked my shelves & I came up with chicken broth & 3 containers of beef concentrate & chicken concentrate. Checked Google & came up with a nice "Red Bean Vegetable Soup" fro a Ronnie in Brownwood, Texas. It uses a slow cooker & Cajun seasoning. It's sounds spicy which is what I like. I'm shopping for supplies at the beginning of next week. Wish me luck!
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Oh, yummy!

The Cajun spice sounds so good!

Learning how to make a great tasting broth is the key to a delicious soup.
 

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