If you were making chicken noodle soup..

Piecey

<font color=darkorchid>I find myself fighting with
Joined
Feb 16, 2005
Messages
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...what kind of chicken would you use?
I'm a bit strange and generally when I make it, I don't use chicken. Just noodles and veggies and lots of chicken base for flavor.

But boyfriend wants meat. Protein, he says. Must have protein. :rolleyes:

So I know I need to go buy chicken and boil said chicken until the meat is cooked and falls off the bone.. as I remember my mama doing back in the day.

Thing is, there is a lot of chicken on bones. :confused: And I don't do bones. Ever. So I have no idea which type of chicken-on-the-bone chicken I need. :scared1:

Who does? Please tell me! :rotfl:
 
...what kind of chicken would you use?
I'm a bit strange and generally when I make it, I don't use chicken. Just noodles and veggies and lots of chicken base for flavor.

But boyfriend wants meat. Protein, he says. Must have protein. :rolleyes:

So I know I need to go buy chicken and boil said chicken until the meat is cooked and falls off the bone.. as I remember my mama doing back in the day.

Thing is, there is a lot of chicken on bones. :confused: And I don't do bones. Ever. So I have no idea which type of chicken-on-the-bone chicken I need. :scared1:

Who does? Please tell me! :rotfl:

D(itialian)W buys a whole chicken, takes the bag of gizzards out and boils the whole chicken thing with some seasonings for a few hours. then lets it cool some and puls the meat of the chicken and adds it back to the broth. Then adds enough pastina to almost absord all the broth while cooking again. It is more like a porridge but is sooooooo good.

I'm sure you could just get chicken breasts and do the same thing. I have seen dark meat in soups but not that often in my family.

Mikeeee
 
I'm cheap, I make chicken carcass soup. But I don't post on the $10 per day thread except to get points. ;)


After cooking an oven stuffer (DH loves roast chicken), I take off most of the leftover meat to save for the soup. I boil the chicken remains in water with salt and an onion for a couple of hours. Strain that and refrigerate overnight to get the nasty fat off. You need to skim it the next day and make your soup adding the reserved roast chicken from the previous day.
 
I usually buy boneless, skinless chicken breasts. I boil them in the chicken stock and then cut them up after they are done cooking.

I tried the whole chicken once and it fell apart on me. I was picking out very small bones. :scared1:
 

White meat chicken. Since you're averse to chicken on the bone, buy boneless, skinless chicken breasts. Poach them in the chicken broth before you add everything else. Pull them out and cut them up, then put the pieces back in.

I can't imagine chicken noodle soup with no chicken. :confused3
 
I find that dark meat has more flavor in soups than white meat. When I make soup I use boneless, skinless thighs and breasts (3 and 2 respectively). I would not boil them separately either, boil them in the chix broth to give more flavor to the soup.
 
D(itialian)W buys a whole chicken, takes the bag of gizzards out and boils the whole chicken thing with some seasonings for a few hours. then lets it cool some and puls the meat of the chicken and adds it back to the broth. Then adds enough pastina to almost absord all the broth while cooking again. It is more like a porridge but is sooooooo good.

I'm sure you could just get chicken breasts and do the same thing. I have seen dark meat in soups but not that often in my family.

Mikeeee

This is how I make it, only we have it more soupy then porridgey. The whole chicken goes in the stock pot with seasoning. Then after thats done and the chicken is shredded, I cut up carrots, celery and some onion, throw that in. When thats all cooked I make the small meatballs and put them in. We don't use pastina, I put Ditalini pasta, there alittle bigger.

Then we each load up our bowls with the soup and put ALOT of parmigiana cheese on top.

That with italian bread and butter, makes a great soup we all enjoy.

I'm making it this week.
 
/
I'm cheap, I make chicken carcass soup. But I don't post on the $10 per day thread except to get points. ;)


After cooking an oven stuffer (DH loves roast chicken), I take off most of the leftover meat to save for the soup. I boil the chicken remains in water with salt and an onion for a couple of hours. Strain that and refrigerate overnight to get the nasty fat off. You need to skim it the next day and make your soup adding the reserved roast chicken from the previous day.

What she said. Not to mention there are so many minerals in the bones that the longer you simmer it the more beneficial and healthy it is. When I simmer mine I usually toss in a cup of white wine and some sea-salt too, as that will help speed up the process.
 
What she said. Not to mention there are so many minerals in the bones that the longer you simmer it the more beneficial and healthy it is. When I simmer mine I usually toss in a cup of white wine and some sea-salt too, as that will help speed up the process.

Ohhh, I have Sea Salt. Rock on. :woohoo:

Thanks for the help, guys!

I have pre-cut veggies (I'm just one girl and a whole bushel of onions, celery and carrots is way too much so when I buy them I cut them all up and seperate and freeze them for the next two-three soup makings.. )

Getting some great ideas here, though.. popcorn::
 
White meat chicken. Since you're averse to chicken on the bone, buy boneless, skinless chicken breasts. Poach them in the chicken broth before you add everything else. Pull them out and cut them up, then put the pieces back in.

I can't imagine chicken noodle soup with no chicken. :confused3

This is my technique too...
 
I'm cheap, I make chicken carcass soup. But I don't post on the $10 per day thread except to get points. ;)


That's not cheap. Roasted chicken makes the best stock.

I do the same thing. I roast a chicken. We eat one of the breast for dinner, I remove the other breast, shred it and put it aside to put in the soup later. Then the rest of the carcass goes into a pot with onion, celery, carrot, bay leaf, salt, pepper and cover it with water to make stock. After it simmers for 3-4 hours, I skim the fat, strain the chicken and veggies out and start the soup with the shredded chicken breast, chopped veggies and matzo balls or noodles.
 
When thats all cooked I make the small meatballs and put them in. We don't use pastina, I put Ditalini pasta, there alittle bigger.

The meatballs idea is great too especially if you don't have enough meat left. I make chicken meatballs for mine frequently. I'm actually making chicken soup with chicken meatballs for dinner tonight. And Ditalini pasta too. :thumbsup2
 
I cheat - the restaurant where I work has broasted chicken on their buffet every night so if I want to make soup I just bring a few pieces home with me and take the meat off the bones. Add it to a big can of chicken broth, carrots, celery, onion, noodles, salt and pepper. Simmer a couple of hours.
 
the packaged white meat(already cooked) that you find close to the tuna tins. plus chicked broth(at least 2 cans) or chicken bouillon.
 
OP be careful many chicken bases are full of MSG. I use a broth from Trader Joes now.

I get a fryer & put olive oil in a stock pot salt the chicken & brown it in the stock pot. Then I just cut up large pieces of onion, carrot ,celery & garlic & brown them with the chicken. When everything is golden brown add the broth. I then add chopped fresh parsley & let it simmer 2 hours. Strain your broth 2 x. 1 time with large colander than just the broth with a fine strainer

I use large egg noodles from Trader Joes & add the chicken back in.
 
...what kind of chicken would you use?
I'm a bit strange and generally when I make it, I don't use chicken. Just noodles and veggies and lots of chicken base for flavor.

But boyfriend wants meat. Protein, he says. Must have protein. :rolleyes:

So I know I need to go buy chicken and boil said chicken until the meat is cooked and falls off the bone.. as I remember my mama doing back in the day.

Thing is, there is a lot of chicken on bones. :confused: And I don't do bones. Ever. So I have no idea which type of chicken-on-the-bone chicken I need. :scared1:

Who does? Please tell me! :rotfl:

I don't like bones either but I usually use them when I'm making soup or chicken and dumplings. You need the flavor in the stock. However what you can do is, they now have bonless chicken thighs. These are mostly white meat with just a small amount of dark meat. This will give your base lots of flavor without the mess of picking bones. Good luck.
 
Like some others, I roast the chicken for a meal then make soup out of the leftovers. I've even made soup out of the leftover rotiserre chicken from the deli.

Picking all the bones clean after boiling is a giant pain but if I'm feeling lazy I can keep out some meat to put in later and just strain out the bones and stuff that fell off them and toss it all out. My frugal self always ends up spending some time picking meat off them them anyway.
 
I by a whole chicken take out the insides and boil the chicken with onion celery carrots and a bay leaf for a couple of hours. Take ouf the chicken and all the veggie and strain it twice and then go from there addding noodles and veggies and the white meat from the chicken and seasoning
 
I boil whole chicken breasts in chicken broth, take out the chicken and cut it up, and refridgerate the broth overnight, so that I can easily take off the hardened fat the next day. The breasts are so meaty that it's easy to cut up, and you need to boil bones for flavor.
 
I tried the whole chicken once and it fell apart on me. I was picking out very small bones. :scared1:

DW just told me I forgot that step.

straining the broth before adding back the meat and pasta.

Mikeeee
 













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