Jul
20
How to make chicken soup with out broth or bullion cubes?
ByQuestion by Derk: How to make chicken soup with out broth or bullion cubes?
Hi,
I am going to try to make chicken soup by just boiling a chicken in water for a few hours. I know the recipe already, but was wondering if other make chicken soup with out using canned broth or cubed bullion and if they had good results. I do not want my chicken soup to come out too bland.
What has been your experience making your own stock.
Best answer:
Answer by ????
just make sure you add enough spices and herbs… that’s the only way to make a good broth. also you could add an onion, carrot and celery to the water while you are boiling the chicken.. that will make it even better.
What do you think? Answer below!
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7 Comments
July 20th, 2010 at 9:40 pm
make sure you put spices and onion,herb and celery
July 20th, 2010 at 9:51 pm
Homemade stock is far superior to cubes or canned stock. Using a whole chicken should workout fine for you. I usually saute some carrot, celery, onion and a little garlic in olive oil before I add the water. I also add a bay leaf.
Sometimes, I roast the chicken before simmering it in water if I want a richer and darker stock. If I want a lighter stock with a more subtle flavor, I just throw the chicken in the pot.
In either case, DO NOT BOIL the chicken. Keep the water at a very low simmer.
July 20th, 2010 at 10:38 pm
go to cooks.com and you can find some pretty good recipes and ideas.
July 20th, 2010 at 11:14 pm
i simply do the same as u clean the chicken, boil the water then add the chicken add a small onion a little salt and pepper, and a bay leaf , depends on the chicken size i leave it until cooked and that’s it, i use the soup as is or i add some vegtables to it
i never used broth
July 20th, 2010 at 11:44 pm
That’s how you make chicken bouillon; cans & cubes are short-cuts.
I always add onion, celery, & carrots, anyway; sometimes a bay leaf.
July 21st, 2010 at 12:32 am
Simmering, not boiling a chicken for a few hours is exactly how broth is made! Just add an onion, some celery, maybe a carrot, salt, pepper and a bay leaf and you have a first class broth for soup, stew or gravy!
July 21st, 2010 at 12:38 am
Many stock cubes contain high levels of salt and low levels of nutrients. But nothing could be more simple than making your own stock, and if you make it in large batches you can freeze it for later use. You can use you stock as the basis for a delicious soup – serve it with a whole-grain roll-or as the basis of a nourishing stew or a piquant sauce.
Here’s to share with you how to make chicken stock.
For ingredients, you shall prepare for the bones of a chicken, and, if available, a ham bone or a veal knuckle (ask your butcher for one), 2 leeks (coarsely chopped), 2 large carrots (scrubbed but not peeled, coarsely chopped), 2 ribs celery (top included, coarsely chopped), 3 large onions (coarsely chopped), 6 sprigs parsley (coarsely chopped), 1 large clove garlic, 2 cloves, 1 tbsp of peppercorn,lemon rind from half a lemon
The making : Place the bones in a stock pot and cover with cold water. Bring to simmering point – do not allow to boil. Simmer for at least 1 hour, then add all other ingredients and more cold water to cover, if necessary. Return to simmering point and simmer for another 2 hours. Then strain through muslin or use a non-metallic colander. Refrigerate, and when stock has set remove any fat from the top. Use or freeze, as required.
Let’s grabbing some simple and delicious chicken soup recipes from my soup recipes website at http://www.soup-master.com/chicken-soup-collection.html