need help with soup

Bit Random I know but whne I'm poorly all I ever want is chicken and noodle soup from the Chinese it always makes me feel better

I know there's a lot of cooks on here so I thought it would be best to ask here

Does anyone have any recipes for it? Ordering in gets expensive and I don't think my local Chinese will give me their recipe lol

What I do to start any soup is add coarse chopped onions, carrots and lots of celery to a pot of water, drop in the raw meat, bring to a boil, then drop to a slow simmer and let it sit for hours. Check the pot and skim off any stuff that floats to the top and discard. With chicken, allow to simmer until the meat falls off the bones and remove the chicken and soggy, tasteless vegetables by straining the broth. Season to taste, add fresh veg if desired, and add back the chicken and add noodles, home made if you can do it but packaged noodles will do as well. SImmer intil the noodles are tender and eat.

You can also add garlic and some salt and a few peppercorns at the beginning but no herbs until you do the final simmer to cook the noodles and new veg because many fresh herbs and some dried lose taste with long simmering.

That sounds easy enough! I'm going to get a big pan I only have little ones

Thank you

You should get a pressure cooker - stock in 30 mins.

Ash,  do some Googling on them?

Yeah Susan I'm going to with lack of replies

Google search

https://www.google.ca/search?q=chin...s=org.mozilla:en-GB:official&client=firefox-a

Sk-pacer pretty much hit the nail on the head with a good soup from scratch. And, yes, if you have a pressure cooker, it makes wonderful chicken stock for soup. I usually set my timer for one hour, though.

AJ, next time you have a roasted chicken (or turkey) for dinner, don't throw your carcass away. Put it in a Dutch oven (large kettle) with water to cover about half the carcass, chopped onions, chopped celery, chopped carrots and your favorite herbs (I wouldn't add garlic right now.). Bring it to a boil, skimming the foam that comes to the surface, then cover and simmer for about two hours or so. Drain into a colander, saving the broth. Press your spoon down onto the vegetables to get every last drop through the colander, then discard the vegetables and the chicken from the carcass as the chicken is way too overcooked at this point for it to taste good. You can freeze this broth for about two months or so, but I wouldn't go much longer than that. When you get the broth out of the freezer and use it in soup or casseroles, that's when you can add the garlic.

I have a nice chicken thawing in my fridge now and am going to make rotisserie-style roast chicken on Saturday. I'll bone that and use the carcass the way I talked about above. This is a spicier chicken with lots of paprika, cayenne, pepper, etc., but I use it anyway for chicken broth because sometimes I want a spicier broth for some dishes. Takes about 4 hours in the oven for the roast chicken and it's just delicious. So is the broth when I make it.

I will also throw a raw whole chicken into my Dutch oven with all of the above ingredients and let that go for 3-4 hours, sometimes longer. Then I bone the chicken and use the meat in casseroles or put it in the freezer. Save the broth and freeze that, too. Or just separate it all into containers and then, the next night, make your favorite soup. For soup, I'd just reheat the chicken and broth, add your favorite herbs, a chopped potato or two, and let it simmer until heated through. Bring it to a boil, then add your noodles and continue cooking until the noodles are cooked through.(You always add noodles, pasta, etc to boiling liquid, then turn the heat down and simmer til the noodles are cooked.)

My favorite herbs for poultry: parsley, peppercorns, marjoram, rosemary (sparingly because rosemary is pretty strong), poultry seasoning, sage leaves, and maybe a bay leaf or two. I also like thyme, but again sparingly as sometimes dried thyme can get stronger, too. I don't know how you are about salt, but I do think that chicken soup needs a bit of salt....or to your own taste.

Here's one from all-recipes: http://allrecipes.com/recipe/asian-...hinese&e8=Quick Search&event10=1&e7=Home Page

I have a recipe for a chicken soup with dumplings, but it calls for cream of chicken soup and, I think, cream of celery soup as ingredients. It's a good soup, though. Freezes well, but don't freeze the dumplings. If you're interested, I'll post it. My guys also like chicken pot pie, which is not really a pie; it's chicken with broth and herbs and a dough that's rolled out and cut into squares and then cooked in the broth til they get puffy. Good stuff.

And that's probably way too much information! (Sorry)

When I cooked a lot, that was my basic start point for any soup.

With chicken, I always started with at least one whole chicken, as I would usually make a chicken and dumplings as well, and wanted the meat for that, and 'boiled' chicken also makes good sandwiches. I always reduced the stock and thickened it with a roux when I made the chicken and dumplings, although you really have to be careful as when you plop the dumplings on tup, the flour will thicken it even more; also added new celery and carrots and other veg to simmer along eith the rest of the stew. Poultry seasoning was my seasoning of choice simply because it was convenient. Always made my own noodles for the soup too...........got lazy in my old age since there is only me now.

Maybe one day will try it again.............

Thanks ladies!

And its never to much information I got to learn somehow :lol3:

I'm going to give it a go once I'm fully better