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I made chicken soup Friday night, recipe and notes below, and it came out well (I've made this before and I think I mostly know what I'm doing with it). I'd like to make lentil soup next, or split pea soup, but I don't have recipes for either and the last time I tried to make split pea soup it didn't come out very well and I dumped it all. If you have a go-to for either soup, please share? I'll take vegetarian or non-vegetarian recipes, I don't care. I do have a crockpot so slow cooker versions are fine, although I generally make soup on the stove. The only thing I would ask is please no curries; I'm not a fan.

First note: This is possibly the easiest thing I've ever made, and should be accessible for anyone who eats chicken. The only real difficult part is straining the soup after you make it; the pot will be heavy. Minimal chopping required.

Ingredients, with some notes:

1 whole chicken, giblets removed
2-3 carrots (I use whole; you can use baby carrots but I think whole carrots have more flavor)
3-4 ribs of celery
1-2 bay leaves
whole peppercorns
salt (I use kosher; feel free to use whatever you like)
fresh dill, plus more for garnish

1. Chop carrots and celery into chunks; you don't need to slice them into edible pieces
2. Pat chicken dry and put in stockpot. Add vegetables, peppercorns, a heaping teaspoon of salt or however much you want (but only about 1/3 of total), and bay leaves. Fill pot with cold water and turn burner on high
3. As soup heats up, you will get a white foam/froth on top. Skim this off as best you can.
4. Once soup has been brought to a boil and foam is skimmed off, reduce heat to low and let the soup simmer. You can cover the pot or not as you like; covering it will likely increase the flavor of the stock, but I don't always cover it and my soup generally comes out fine. Add in the dill, about 1/3 of your salt, and stir.
5. Let soup simmer for about 2 hours, checking every now and again. Taste and add in last salt to your liking. Give the soup a quick stir now and again and make sure chicken is almost completely submerged (if it's not, add more water).
6. After 2 hours, turn burner off. Remove solids from soup and strain the stock through a mesh strainer into a giant bowl. Cover and put in fridge to chill. Note: At this point I recommend separating the vegetables from the chicken; if you leave them in the same bowl the veggies may get kind of gelatinous and icky. Put vegetables in container, bag or box the chicken, and put both in fridge.
7. Next morning, or whenever you get around to it, skim the congealed fat off the stock. It is now ready to eat. (Note: You don't have to do this step if you want to serve the soup immediately, but the soup may be a bit greasy)

Before you serve the soup, chop up the cooked vegetables into eating-size pieces, shred the chicken, add back into the broth and heat up. Garnish with more dill if you like.

I know a lot of people use onions in their soup, but I'm not a huge onion fan so I don't bother and no one's ever complained.

Other notes: You can probably make this in a crockpot, but I've never done it. My concern with the crockpot is that you might not get enough stock out of the soup, but again, it's probably completely doable.
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