Discussion in 'G8orbill's GatorTail Pub' started by g8orbill, Jan 23, 2016.
will have to tell her that - thanks
If so, post away thanks!
What style Chicken soup did you want?
One with Pasta, Egg noodles or rice? One with vegetables, Italian style, etc?
Man, any of the above. Kids prefer noodles, id probably prefer rice. But just looking for a great soup.
Believe it or not, Chik Filet has really good chicken soup.
Open the can add a can of water and heat to a boil. LOL that's the way I do it.
1 Tbsp Olive Oil
1 Cup Celery, chopped
1 Cup Carrots, chopped
1 Cup Sweet or White Onion, chopped
1 Clover Garlic, minced
1 Skinless, Boneless Chicken Breast, or 2-3 Thighs, Diced ( I MUCH Prefer the Thighs, as they are more flavorful and tender)
1 28 oz. Box Chicken Stock
2 Cups Water
1 15 oz. Can Diced Tomatoes
1 Heaping Tbsp Sea Salt
1Tsp Fresh Ground Black pepper
1/2 Tsp Old Bay Seasoning
2 Bay Leaves
6 Tbsp Fresh Parsley
2 Tbsp Oregano
2 Tbsp Fresh Basil, chopped
If adding directly to soup...
Pasta (Small, like Ditalini).. 1/3 Cup
To satisfy everybody, you can precook the rice and pasta, and add some to each bowl,if it's at room temperature or warm
Heat Olive oil on medium high in Soup/Stockpot,
As soon as garlic starts to release its aroma, quickly add the celery, onion and carrots.
Stir fo about 5 minutes, until vegetables become 'sweated" or slightly translucent.
Add Chicken Stock, Chicken, Water,tomatoes and spices, including Bay Leaves
Bring to a boil, then reduce to a simmer, add Oregano and half of the Parsley.
Simmer on low for about one hour.
If adding rice or pasta directly to soup, raise temperature slightly and add to soup, also adding remaining Parsley and Fresh Basil.
Test rice or pasta for desired doneness..
If adding cooked rice or pasta , just add remaining Parsley and Fresh Basil
Serve with fresh grated cheese, if desired.
That looks like a lot of work ^
I just buy Campbell's home style chicken noodle. It's ok for me.
Might be OK in a pinch.. but if you really read and follow the recipe, there's NO comparison, especially the lack of chemicals and preservatives.
That's what I have my mom for until she passes.
She uses my Omas recipe and it's pretty good, but will not pass it on yet.
Nothing wrong with it...
But someone else was asking for a RECIPE , so I supplied what they asked for...a Very good Chicken Soup recipe
This is the stuff!!! Thanks again. So much happier to feed this to my young girls rather than the canned junk.
Fastsix, Here's a Waffle Recipe for you.
7/8 Cup All-Purpose Flour
1/8 Cup Cornstarch
1/2 Tsp Baking Powder
1/3 Tsp Baking Soda
1/2 Tsp Kosher Salt
1 Cup Whole Milk
1/3 Cup Vegetable Oil
1 Large Egg
1 1/3 Tsp Vanilla Extract
Whisk dry ingredients in one bowl until blended.
Whisk wet ingredients into a separate bowl until blended.
Pour Wet mixture into the dry mix, and whisk until just mixed.
Set mixture aside for about 15 minutes, to allow Baking soda to activate.
Use in your favorite waffle iron.
I was just kidding around. You were right to give the full recipe.
My mom won't give me my Omas recipe.
She was a great cook. I do know that somewhere in there parsley is n the mix.
My Oma could cook anything.
I bet I dont get the cookbook until my mom passes.
I'll be knee deep it in German recipes that love sour food.
Have some hassenpfefffer for me.
Don't mind if I do.
Probably have to wait until New year's day.
been a long time since I ate rabbit stew
My Grandma on my Mom's side made a super rabbit stew every time my Grandpa and I used to hunt in the outskirts of Philadelphia.
Lots of rabbits back then, along with a goodly number of ringneck Pheasant!
Got a brisket in the freezer that didn't get used during the high holidays. Any ideas for a stew?