"Alice Faber" > wrote in message
...
> In article >,
> "Ozgirl" > wrote:
>
>> I want to do a chicken one next, anyone got a favourite chicken soup
>> recipe?
>>
>> Every time I have made it I have mostly followed my grandmother's
>> recipe. The chicken would be an old "boiler" cooked slowly of course.
>> Home made stock. Soup always had corn in it She used to scrape the
>> corn off the cobs though, I use canned, lol. Potatoes, carrots,
>> onions
>> and fresh peas. I always nixed the potatoes. Garlic wasn't anything
>> my
>> nan ever used. I don't know anyone back in the day who did use it now
>> I
>> come to think of it.
>
> My chicken soup is as follows:
>
> Roast a whole chicken, and save the carcass after eating the chicken.
> There will be some meat on the bones still, most likely.
>
> Put the carcass in a pot and cover with water. For the broth I use an
> onion, 2 carrots, and a stalk or two of celery, cut up, with a little
> salt for seasoning, one or two bay leafs, and some pepper.
>
> I bring it to a boil, and then turn down the heat to a simmer, and let
> it go until the carcass is falling apart. At that point, I strain out
> all the solids. If there's a fair amount of meat on the bones, I pull
> it
> off and put it back in the soup. The carrots and celery are pretty
> mushy
> at that point, but I put them back anyway. It can be eaten as-is, or
> you
> can add more veggies at that point. I often add a small amount of
> barley, and let it cook in the soup for an hour or so.

Can't get more simpler than that I would eat the mushy veggies. Soup
and casserole are the only two ways I like mushy veggies. Otherwise they
have to be only just cooked.