Homemade Chicken Soup

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  • N4sir

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    26   0   0
    Aug 13, 2010
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    Metairie, LA

    The other day I was at one of the local supermarkets, Rouse's and they had chicken leg quarters on sale for $.29 a pound in ten pound bags. Seeing how they were frozen in one big clump I decided to grab a bag for making a soup. The wife has been on a soup kick and I thought homemade chicken soup would be a nice change up. So, yesterday morning I put the whole ten pound bag in a pot of water to simmer and make a stock/broth for the soup and to cook the chicken for easy deboning. When done I separated the meat from the liquid and strained the liquid to cool. This morning I took out the stock and skimmed off the smooth solid chicken fat and put it aside. Deboned the meat and started the soup out slow adding celery, carrots and leeks, Let that simmer for a couple of hours and meanwhile I made some homemade pasta to add to the soup. If you're going to do something homemade right go ahead and go the extra mile and really do it right. I almost forgot to mention after deboning the chicken I put the bones and scraps in the oven to roast and make a second stock to stick in the freezer for something later. Maybe beans or a fricassee or gumbo.
    So I added the pasta to the soup and letting it finish cooking. Smells like a cold winter day here right now!

    Thighs simmering by themselves.

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    The stock and fat after straining.

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    Smooth rich chicken fat. I'll find something to do with this.

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    Bones and scraps roasted after deboning.

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    Homemade pasta for the soup.

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    Should be good! Simmering a little longer to cook the pasta.

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    Got a stock going with those roasted bones and I can't think of anything else to get from this $2.90 of chicken thins. Lol........

    Oh, I'll get a picture of the soup served later.


     

    tallwalker

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    Jul 24, 2012
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    Covington, LA
    Looks really good! Be sure and freeze some because flu season is upon us and home made chicken soup is WAY better than antibiotics.

    One question for everybody. Does anyone leave the bones in for soups and stews anymore? Call me uncouth, but I suck the meat off the bones like we did when I was a kid. Everybody knows the chicken neck in there is mine too! Maybe not for polite society but it just makes it taste better to get next to your food like that. ;)
     

    N4sir

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    Aug 13, 2010
    2,507
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    Metairie, LA
    I had a bowl of the soup and it really came out pretty dang good!

    Had some Praltines(that's what my oldest daughter called them when she was a child.... Premium Saltines)and a glass of something I haven't had in forever. The other day at Rouse's I spotted the small envelopes of Kool Aid they had in the old days for like a nickle. Kool Aid Black Cherry!

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    By the time the soup cooked the meat fell apart more than I expected so with the homemade noodles it's a really hearty soup which we love here. Not just a lot of liquid.

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    N4sir

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    Aug 13, 2010
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    Metairie, LA
    That looks pretty dang tasty! I will have to google homemade noodles.

    If you do and happen to have "00" pizza flour on hand use that instead of the suggested All Purpose flour most recipes tell you to use. It makes for a more tender pasta after it's cooked but if you don't have it just go with the AP.
     

    340six

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    Apr 12, 2012
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    Kenner, La
    I get flour in 50 pound bags since we make bread. And have thought about getting a pasta maker attachment for the Kitchen Aid.
    Soup looks great.
     
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