I accidentaly boasted if this girl came by my house tonight I'd make her some chicken soup. It's a long story but regardless now she expects soup when she get's there.
The situation.
I have exactly 1 hour to get everything ready before she get's there, or at least look like it, I need an actionplan and fast. I'm thinking either go to the grocery store and do it but if I do I need to know what to get or order from a restaurant, problem there is I'm not sure there's gonna be one open so I'm thinking making it myself may be my only shot. Anyone know any easy chicken soup recipies?
Easy chicken soup recipies.
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HM-PuFFNSTuFF
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1 x onion
2 x carrot
2 x stock cubes (chicken flavour....duh!)
1 x breast of chiken
1 cup of rice
small tin of corn if you want to add this as well.
dice onion fairly small and fry in a bit of butter on medium heat. Whilst this is happening cut the chicken breast up into small pieces. as small as it will go but not so that it turns into a big pile of mush. Add this to frying onion. Whilst chicken is browning add 1 stock cube (dont dilute it what you are wanting to do is coat the chicken as its browning in the stock, what this does is catch all the chicken juices into the stock cube adding more flavour) Once chicken is fully browned add the 2 x diced carrot. fry again for around 3 - 5 minute on medium heat. Add another bit of butter whilst doing this. Once carrot has been fully coated with melted butter. Add other stock cube + 3 pints of water. after water becomes hot add the rice. Gently simmer for around 30 minutes to 45 minutes.
Serve with French Loaf or crusty bread and butter.
Winner.
2 x carrot
2 x stock cubes (chicken flavour....duh!)
1 x breast of chiken
1 cup of rice
small tin of corn if you want to add this as well.
dice onion fairly small and fry in a bit of butter on medium heat. Whilst this is happening cut the chicken breast up into small pieces. as small as it will go but not so that it turns into a big pile of mush. Add this to frying onion. Whilst chicken is browning add 1 stock cube (dont dilute it what you are wanting to do is coat the chicken as its browning in the stock, what this does is catch all the chicken juices into the stock cube adding more flavour) Once chicken is fully browned add the 2 x diced carrot. fry again for around 3 - 5 minute on medium heat. Add another bit of butter whilst doing this. Once carrot has been fully coated with melted butter. Add other stock cube + 3 pints of water. after water becomes hot add the rice. Gently simmer for around 30 minutes to 45 minutes.
Serve with French Loaf or crusty bread and butter.
Winner.
Last edited by [FTF]Pyro on Wed Oct 12, 2005 1:29 am, edited 1 time in total.
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stock cubes and rice THAT'S an awsome idea, I was gonna make the chicken broth myself and that woulda taken a long time that's great! btw I know some of you think this is just bragging but for all the others that actualy gave me some ideas your helping one of your own geeks get laid and I thank you.[FTF]Pyro wrote:1 x onion
2 x carrot
2 x stock cubes (chicken flavour....duh!)
1 x breast of chiken
1 cup of rice
small tin of corn if you want to add this as well.
dice onion fairly small and fry in a bit of butter on medium heat. Whilst this is happening cut the chicken breast up into small pieces. as small as it will go but not so that it turns into a big pile of mush. Add this to frying onion. Whilst chicken is browning add 1 stock cube (dont dilute it what you are wanting to do is coat the chicken as its browning in the stock, what this does is catch all the chicken juices into the stock cube adding more flavour) Once chicken is fully browned add the 2 x diced carrot. fry again for around 3 - 5 minute on medium heat. Add another bit of butter whilst doing this. Once carrot has been fully coated with melted butter. Add other stock cube + 3 pints of water. after water becomes hot add the rice. Gently simmer for around 30 minutes to 45 minutes.
Serve with French Loaf or crusty bread and butter.
Winner.
She's going to know you didn't know what you were doing.By the way you might wanna up the cooking time on that from 30/45 minutes to around 1hr - 1hr 1/2
Basically reduce it from 3 pints to 1 1/2 - 2 pints depending on how strong tasting you want it to be.... christ if you UBER chicken flavour you could take it down to a single pint but that would be pretty strong tasting.
If you want more IE you want 4 pints of soup times (x) everything by 2 - 2 1/2
Basically reduce it from 3 pints to 1 1/2 - 2 pints depending on how strong tasting you want it to be.... christ if you UBER chicken flavour you could take it down to a single pint but that would be pretty strong tasting.
If you want more IE you want 4 pints of soup times (x) everything by 2 - 2 1/2
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Guest
Re: Easy chicken soup recipies.
Can't believe I read this thread, well not the whole, but still that you pick my curiosity and I am still here posting in it at that and fourth I am too late but Man I am weird but anyway...The best soup is with chicken left over even the ''carcasse''bones let it mijote/simmer with water add ingredients as onion, garlic,...your choice and a bit of VH sauce you know chinese sauce.Kracus wrote:I accidentaly boasted if this girl came by my house tonight I'd make her some chicken soup. It's a long story but regardless now she expects soup when she get's there.
The situation.
I have exactly 1 hour to get everything ready before she get's there, or at least look like it, I need an actionplan and fast. I'm thinking either go to the grocery store and do it but if I do I need to know what to get or order from a restaurant, problem there is I'm not sure there's gonna be one open so I'm thinking making it myself may be my only shot. Anyone know any easy chicken soup recipies?
I wish you a great evening my friend
Re: Easy chicken soup recipies.
pete wrote:Can't believe I read this thread, well not the whole, but still that you pick my curiosity and I am still here posting in it at that and fourth I am too late but Man I am weird but anyway...The best soup is with chicken left over even the ''carcasse''bones let it mijote/simmer with water add ingredients as onion, garlic,...your choice and a bit of VH sauce you know chinese sauce.Kracus wrote:I accidentaly boasted if this girl came by my house tonight I'd make her some chicken soup. It's a long story but regardless now she expects soup when she get's there.
The situation.
I have exactly 1 hour to get everything ready before she get's there, or at least look like it, I need an actionplan and fast. I'm thinking either go to the grocery store and do it but if I do I need to know what to get or order from a restaurant, problem there is I'm not sure there's gonna be one open so I'm thinking making it myself may be my only shot. Anyone know any easy chicken soup recipies?
I wish you a great evening my friend
Yeah, home made stock is always better but boiling stripped chicken bones for 3 hours, straining the juices, Boiling again, straining then reducing the stock aint exactly easy (it is easy but its time consuming)
I love you pete, you make me smile
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Guest
Re: Easy chicken soup recipies.
You just made my day[FTF]Pyro wrote:pete wrote:Can't believe I read this thread, well not the whole, but still that you pick my curiosity and I am still here posting in it at that and fourth I am too late but Man I am weird but anyway...The best soup is with chicken left over even the ''carcasse''bones let it mijote/simmer with water add ingredients as onion, garlic,...your choice and a bit of VH sauce you know chinese sauce.Kracus wrote:I accidentaly boasted if this girl came by my house tonight I'd make her some chicken soup. It's a long story but regardless now she expects soup when she get's there.
The situation.
I have exactly 1 hour to get everything ready before she get's there, or at least look like it, I need an actionplan and fast. I'm thinking either go to the grocery store and do it but if I do I need to know what to get or order from a restaurant, problem there is I'm not sure there's gonna be one open so I'm thinking making it myself may be my only shot. Anyone know any easy chicken soup recipies?
I wish you a great evening my friend
Yeah, home made stock is always better but boiling stripped chicken bones for 3 hours, straining the juices, Boiling again, straining then reducing the stock aint exactly easy (it is easy but its time consuming)
I love you pete, you make me smile
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StormShadow
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buy some chicken stock.. boullion cubes just dont do the trick.
Cook onions, celery, carrots and fresh garlic in olive oil. Once the onions are carmelized, deglaze the pan with 1/2 cup of decent white wine (chardonnay preferably). Add chicken stock; cubed chicken breast; a large can of diced tomatoes, drained; and enough water to cover the meat. Add spices - thyme, rosemary, sage, bay leaf, salt, pepper. Let simmer for 1 hour or so, then add either rice or potatoes. If you add rice, give it another 15-20 minutes, untill rice is tender. If you add potatoes, give it 30-40 more minutes. Finish it off with either fresh parsely or cilantro. You can also add canelinni or great northern beans instead of rice or potatoes, if you do this, add the whole can, including that nasty white liquid they are packed in.
Cook onions, celery, carrots and fresh garlic in olive oil. Once the onions are carmelized, deglaze the pan with 1/2 cup of decent white wine (chardonnay preferably). Add chicken stock; cubed chicken breast; a large can of diced tomatoes, drained; and enough water to cover the meat. Add spices - thyme, rosemary, sage, bay leaf, salt, pepper. Let simmer for 1 hour or so, then add either rice or potatoes. If you add rice, give it another 15-20 minutes, untill rice is tender. If you add potatoes, give it 30-40 more minutes. Finish it off with either fresh parsely or cilantro. You can also add canelinni or great northern beans instead of rice or potatoes, if you do this, add the whole can, including that nasty white liquid they are packed in.
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Guest
Man! Are you a chief cook or is it from your mother or what?StormShadow wrote:buy some chicken stock.. boullion cubes just dont do the trick.
Cook onions, celery, carrots and fresh garlic in olive oil. Once the onions are carmelized, deglaze the pan with 1/2 cup of decent white wine (chardonnay preferably). Add chicken stock; cubed chicken breast; a large can of diced tomatoes, drained; and enough water to cover the meat. Add spices - thyme, rosemary, sage, bay leaf, salt, pepper. Let simmer for 1 hour or so, then add either rice or potatoes. If you add rice, give it another 15-20 minutes, untill rice is tender. If you add potatoes, give it 30-40 more minutes. Finish it off with either fresh parsely or cilantro. You can also add canelinni or great northern beans instead of rice or potatoes, if you do this, add the whole can, including that nasty white liquid they are packed in.
Super great I will copy it right now.
