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(Deadspin)   How to make chicken soup: A guide for the flu-stricken (some fowl language)   (deadspin.com) divider line 29
    More: Interesting, Deadspin, sheet pan, sweat, chicken stock, tomato sauces  
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3652 clicks; posted to Main » on 20 Jan 2013 at 7:19 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-01-20 07:23:10 AM  
1. Go to store
2. Buy Chicken soup
3. Take it home and warm it up
4. Eat chicken soup
 
2013-01-20 07:31:18 AM  
Cook the carcases and broken bones of 40 chickens in a pot.
Drain broth and reuse for 40 more.
Repeat until broth is a gell at room temp.
Drink as hot as you can at least one quart.

No more cold.
 
2013-01-20 07:37:05 AM  
Add one can water, stir.
 
2013-01-20 07:41:44 AM  
I love me some home made latin chicken soup with plantains and big pieces of chicken.
 
2013-01-20 07:43:34 AM  
it will take less time to make it than to read that wall of text.
 
2013-01-20 07:46:31 AM  
That recipe sounds like a lot of work. If you live alone and feel like shiat, I doubt you're gonna be able to pull it off. Just go to the store, buy a can of soup and spread your flu to several unsuspecting individuals.

Or just go back to sleep.
 
2013-01-20 07:46:47 AM  
Why the hell would you cook your pasta separately? Cook it in the soup so it soaks up the flavor. And no, little pasta is not better. A thick noodle, borderline dumpling, is best. Author is trying to make a chicken version of Italian wedding soup.
 
2013-01-20 07:47:23 AM  
The only way to get the best chicken soup is to make your own broth. I like using a whole chicken, carrots, onions, celery, and a bundle of fresh thyme in a 12 qt pot. Add water a few times over 3 or 4 hours, and you have stock better than anything you can buy in a store. And don't add salt- you can do that later. And always skim your stock. For preference, I like to roast another chicken and shred it up for the soup. The rest is whatever you like in your soup.
 
2013-01-20 07:54:38 AM  
French Onion soup is also good. Also, a great source of fiber.
 
2013-01-20 07:57:26 AM  
While I agree wholeheartedly with bborchar, that does take a long time (anything good takes a while to cook).

Lately tho, I've gotten a little lazy and since I got sick recently I needed a shortcut. I bought chicken broth at Costco, and added a lot of chopped garlic, diced potatoes, thyme, some Mrs. Dash, and a chicken breast. Boil it for 20-30 minutes which cooks the potatoes and poaches the chicken, which I can then just shred and add back to the soup for nice big chunks. I also add some frozen wontons during the last few minutes to give it some noodly-ness.

Always looking for some good soup recipes, though...
 
2013-01-20 08:16:04 AM  
Best cure for being sick? Chicken and andouille gumbo--and it better be made from scra...oh fark it.

Pre-cooked chicken from the store, boxed chicken stock, etc. I made a big pot in my dorm's kitchen a few times in college, and when people stuck their noses in because something smelled delicious, I happily let them I was sick as a dog. They ran away, and I had gumbo for days--long enough for me to get better.

Seriously good times. And sometimes I did let my friends grab a bowl, albeit with them signing a waiver for bodily harm, injury, and illness. "You want my delicious gumbo? Not my fault if you get sick all over your bed. Sign here."
 
2013-01-20 08:26:44 AM  

bborchar: The only way to get the best chicken soup is to make your own broth. I like using a whole chicken, carrots, onions, celery, and a bundle of fresh thyme in a 12 qt pot. Add water a few times over 3 or 4 hours, and you have stock better than anything you can buy in a store. And don't add salt- you can do that later. And always skim your stock. For preference, I like to roast another chicken and shred it up for the soup. The rest is whatever you like in your soup.


I'm with you except I cut a white turnip in half to make the stock. And I disagree about the salt. I put about a half a palmful on top of the chicken & veg. before adding the water. It is much harder to get the salt right if you wait until the stock is finished. Also, when defatting the stock, don't remove it all. A little chicken fat adds to the flavor.
 
2013-01-20 09:03:37 AM  
call mom and tell her you are sick
she brings over chicken soup
tell her it is cold
steal money from her purse while she is in the kitchen
 
2013-01-20 09:19:32 AM  
That is not chicken noodle soup; pork meatballs and acini de pepe in a chicken stock is what we'd call Italian Wedding Soup.

Now then. Let this be a soup snob / cooking thread.

Start by making egg dough. Now, unless I have leftover chicken from a roast/fry, I use braised wings as my base because they're economical and I have a hell of a lot of bones left over for making stock. When they're done, they're cooled to the point that I can work with them and then the meat is removed, chopped up into roughly half-inch to inch-long pieces, and placed into a work-bowl for later. At that point, the mirepoix (chopped as finely as possible) goes into a large stockpot with about three tablespoons of butter and cooks until everything is nicely tender and the onions are just starting to brown.

Add the stock, usually about a gallon or so, and a clove of garlic and then bring to a low boil. As the soup is starting to heat up, chop up another two carrots and one more celery stalk, this time into roughly 1/4" discs; these will be the 'chewy' vegetables. Dump them in once the soup is at a boil. At this point additional seasonings are considered. White pepper is nice, as are parsley, tarragon, and/or sage. Reduce the heat to a simmer and keep it there for at least half an hour.

Start rolling the dough out. I use a pasta machine for this (the old-style, hand-cranked one), but a rolling pin works nicely too. Get the dough down to about 1/16th of an inch thick and then attack with a pizza cutter. I usually cut my noodles to a half-inch by 4 inches (yes, yes, I realize some people would call this a dumpling, but they're bigger than the traditional southern-style dumpling). Set them aside to dry slightly.

Add the chicken into the pot and allow another fifteen minutes of cooking for the meat to get back up to temperature. After that, drop the noodles in by the handful, stirring to keep them from sticking to each other. Once all of the noodles are in, prepare a tempered corn starch slurry (about 1 tablespoon of starch in one cup of water/the soup) and add it in as well. Stir some more. By the time the noodles finish cooking (roughly 7-10 minutes) the starch will have given a nice amount of thickness to the soup.
 
2013-01-20 09:27:28 AM  
If money is really tight, chicken backs are cheap and provide enough good stuff to make a decent soup. I butcher whole chicken and save the bits that don't roast/fry too well and make a broth which can be canned or frozen.

To make broth, boil chicken (parts) in 2 qts lightly-salted water. Add garlic powder to taste (until it smells good), cracked pepper (about 1 tsp) diced onion, diced celery, some chopped thyme, and if desired, prepared bouillon. Simmer for about an hour. Remove bones, skim off fat, remove large vegetable pieces, and consume or store.
 
2013-01-20 09:54:41 AM  

spazzhappy: While I agree wholeheartedly with bborchar, that does take a long time (anything good takes a while to cook).

Lately tho, I've gotten a little lazy and since I got sick recently I needed a shortcut. I bought chicken broth at Costco, and added a lot of chopped garlic, diced potatoes, thyme, some Mrs. Dash, and a chicken breast. Boil it for 20-30 minutes which cooks the potatoes and poaches the chicken, which I can then just shred and add back to the soup for nice big chunks. I also add some frozen wontons during the last few minutes to give it some noodly-ness.

Always looking for some good soup recipes, though..

Sorry for the bold font it's a C&P and seems to dislike being edited.



GARLIC SOUP IS THE BEST WAY TO KILL THE FLU

GARLIC  SOUP
26 garlic cloves, unpeeled.
2 tbsp olive oil
50g butter
2 chopped onions
1 1/2 tsp chopped fresh thyme
26 garlic cloves, peeled
3 1/2 cups vegetable stock or chicken stock
1/2 cup yoghurt or cream.
1/2 cup finely granted parmesan
1 lemon, cut into four wedges
----------------------------------------------------------

 
Preheat oven to 180c/160c fan/ gas 4.
place the unpeeled garlic cloves in small oven-proof bowl.
add olive oil and sprinkle with salt and pepper. toss to coat.
cover bowl tightly and bake for 45 minutes. cool.
squeeze garlic between fingertips to release cloves from their skins.
Melt butter in a large saucepan over medium heat.
Add onions and thyme and cook until onions are translucent.
Add roasted garlic and raw, peeled garlic cloves and cook for three minutes.
Add stock, cover and simmer until garlic is squashy-about 20 minutes.
Return soup to saucepan, add yoghurt or cream and bring to a simmer.
Pour soup into four bowls and sprinkle with parmesan.
Squeeze one lemon wedge per bowl.
 
2013-01-20 10:02:15 AM  
I use a pressure cooker to make broth, cuts down a lot on the time, and the flavor is just as good. (Last time, I used leftover pieces of duck to make the broth, it was delicious!)

Start with a mirepoix.

I use egg noodles.
 
2013-01-20 10:26:31 AM  
When I am done eating my oven baked chicken, I put the carcass and bones into water/stock and boil it down with bay leaf,pepper,onion,carrot,celery, and sometimes cubed taters....delicious. If the stock is a little thin on flavor I'll add some good bullion cubes.
 
2013-01-20 10:53:37 AM  

Huggermugger: I use a pressure cooker to make broth, cuts down a lot on the time, and the flavor is just as good. (Last time, I used leftover pieces of duck to make the broth, it was delicious!)

Start with a mirepoix.

I use egg noodles.


Same here but I use 1/2 cup of pearled barley in place of noodles, and add the cut up chicken at the end.
 
2013-01-20 10:55:09 AM  
Relax,It'sNoOneWeKnow.gif
 
2013-01-20 11:47:17 AM  
Jewish penicillin: Make some matzo ball's according to package directions. Heat up some plain chicken broth (chicken bullion cubes work best) Place matzo's hot soup, eat and enjoy. And tell Uncle Miltie to just shut up for two seconds
 
2013-01-20 12:40:59 PM  

bborchar: The only way to get the best chicken soup is to make your own broth. I like using a whole chicken, carrots, onions, celery, and a bundle of fresh thyme in a 12 qt pot. Add water a few times over 3 or 4 hours, and you have stock better than anything you can buy in a store. And don't add salt- you can do that later. And always skim your stock. For preference, I like to roast another chicken and shred it up for the soup. The rest is whatever you like in your soup.


This. I like making my soup in a crock pot.

/will make a fresh pot tomorrow
 
2013-01-20 12:59:04 PM  
too complicated. Start with a rotiserie chicken from the store. While you're pulling the meat off the bones, cook some chopped onion celery and carrot over medium heat. Dump the meat in, and a couple of boxes of chicken broth. Get it boiling add noodles. Add salt, pepper, green herbs to taste. Total time, maybe 30 minutes.
 
2013-01-20 01:27:27 PM  

Farxist Marxist:
GARLIC SOUP IS THE BEST WAY TO KILL THE FLU

GARLIC  SOUP
26 garlic cloves, unpeeled.
2 chopped onions
26 garlic cloves, peeled

Fifty cloves for four bowls? Sounds like a booby trap to me, to add "drench of garlic" to the sweat pouring off you.
Heck, I made sphaghetti last night, amped up the store-bought sauce with an onion and about five cloves of garlic into the whole pot, It was delicious, but boy did it give me some foul gas...and I'm otherwise healthy. I can just imagine the addition this would make to the miasma coming off a man sick with flu.
 
2013-01-20 01:51:49 PM  
i105.photobucket.com
 
2013-01-20 02:11:13 PM  
www.cvs.com
img4-2.myrecipes.timeinc.net
 
2013-01-20 02:17:49 PM  
home.earthlink.net

click for clip
 
2013-01-20 07:49:27 PM  
images4.wikia.nocookie.net
 
2013-01-20 09:12:41 PM  
I go buy an already cooked chicken
celery,carrots,and some Kosher noodles
Oh and organic chicken broth

Come home-take the skin off the chicken. Chop or pull pieces off
Pour the broth in a pan
put in the chopped chicken
slice up carrots and celery
Simmer for 20 minutes
Noodles take 6 minutes.

NEVER EVER EVER EVER add the noodles to the soup your left overs will be sludgy. Put drain noodles in bowl top with chicken soup. WAHLA
 
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