Made a full slow cooker full Friday night and had it for lunch as well
yesterday and now today's lunch too. It is ham hock (there was a goodly
amount of ham on the 2 hocks as well). So:

2 ham hocks
2 cans of chopped tomatoes (400gr size so about 13 ounces each?)
chopped celery plus leaves
small amount of cabbage, the last of it or would have been more
chopped onion and garlic
sliced carrots
about half a small packet of red lentils
1 litre of chicken stock plus a bit of added water
the last of some fresh green beans, cut into pieces
chopped parsley straight from the plant (added in the last few minutes
though)

That's it I think. Oh I had some broccoli that was just starting to
"turn" so a goodly amount of that too.

sounds wonderful, we just finished the last of the beef vegetable, the stock
was beef/lamb, Lee
"Ozgirl" > wrote in message
...
> Made a full slow cooker full Friday night and had it for lunch as well
> yesterday and now today's lunch too. It is ham hock (there was a goodly
> amount of ham on the 2 hocks as well). So:
>
> 2 ham hocks
> 2 cans of chopped tomatoes (400gr size so about 13 ounces each?)
> chopped celery plus leaves
> small amount of cabbage, the last of it or would have been more
> chopped onion and garlic
> sliced carrots
> about half a small packet of red lentils
> 1 litre of chicken stock plus a bit of added water
> the last of some fresh green beans, cut into pieces
> chopped parsley straight from the plant (added in the last few minutes
> though)
>
> That's it I think. Oh I had some broccoli that was just starting to "turn"
> so a goodly amount of that too.

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.

"Storrmmee" > wrote in message
...
> sounds wonderful, we just finished the last of the beef vegetable, the
> stock was beef/lamb, Lee
> "Ozgirl" > wrote in message
> ...
>> Made a full slow cooker full Friday night and had it for lunch as
>> well yesterday and now today's lunch too. It is ham hock (there was a
>> goodly amount of ham on the 2 hocks as well). So:
>>
>> 2 ham hocks
>> 2 cans of chopped tomatoes (400gr size so about 13 ounces each?)
>> chopped celery plus leaves
>> small amount of cabbage, the last of it or would have been more
>> chopped onion and garlic
>> sliced carrots
>> about half a small packet of red lentils
>> 1 litre of chicken stock plus a bit of added water
>> the last of some fresh green beans, cut into pieces
>> chopped parsley straight from the plant (added in the last few
>> minutes though)
>>
>> That's it I think. Oh I had some broccoli that was just starting to
>> "turn" so a goodly amount of that too.
>
>
>

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.

--
"Isn't embarrassing to quote something you didn't read and then attack
what it didn't say?"--WG, where else but Usenet

"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.

when i make chicken, i steam the chicken just until i can get it off the
bone, then debone, hold chicken seperately until the end... use the steaming
water as part of the broth, into the steaming water put carrot onion and
celery,

put tht water, the bones and more veg/chicken stock and simmer on low until
the bones are almost soft, i use the crock part for this step.

after bones are done, let to cool to handle, remove/discard bones...

chill broth overnight in a glass or cramic container without the lid so the
fat will rise to top and harden, remove or not as your choice/calorie needs
dictate.

then when you are ready to eat, put broth on to bring to a slow simmer and
add the chicken cut as you like.

add any vegetable in the order of length of cooking, saving the last half
hour for potato or rice, i rarely add either anymore, Lee
"Ozgirl" > wrote in message
...
>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.
>
> "Storrmmee" > wrote in message
> ...
>> sounds wonderful, we just finished the last of the beef vegetable, the
>> stock was beef/lamb, Lee
>> "Ozgirl" > wrote in message
>> ...
>>> Made a full slow cooker full Friday night and had it for lunch as well
>>> yesterday and now today's lunch too. It is ham hock (there was a goodly
>>> amount of ham on the 2 hocks as well). So:
>>>
>>> 2 ham hocks
>>> 2 cans of chopped tomatoes (400gr size so about 13 ounces each?)
>>> chopped celery plus leaves
>>> small amount of cabbage, the last of it or would have been more
>>> chopped onion and garlic
>>> sliced carrots
>>> about half a small packet of red lentils
>>> 1 litre of chicken stock plus a bit of added water
>>> the last of some fresh green beans, cut into pieces
>>> chopped parsley straight from the plant (added in the last few minutes
>>> though)
>>>
>>> That's it I think. Oh I had some broccoli that was just starting to
>>> "turn" so a goodly amount of that too.
>>
>>
>>

"Storrmmee" > wrote in message
...
> when i make chicken, i steam the chicken just until i can get it off
> the bone, then debone, hold chicken seperately until the end... use
> the steaming water as part of the broth, into the steaming water put
> carrot onion and celery,
>
> put tht water, the bones and more veg/chicken stock and simmer on low
> until the bones are almost soft, i use the crock part for this step.
>
> after bones are done, let to cool to handle, remove/discard bones...
>
> chill broth overnight in a glass or cramic container without the lid
> so the fat will rise to top and harden, remove or not as your
> choice/calorie needs dictate.
>
> then when you are ready to eat, put broth on to bring to a slow simmer
> and add the chicken cut as you like.
>
> add any vegetable in the order of length of cooking, saving the last
> half hour for potato or rice, i rarely add either anymore, Lee

I think I will use the slow cooker too. Celery in soups and stews are a
must for me.

there is nothing better than a slow cooker for making broth. you get a just
below the having to watch it state and you can go about life without
stressing, the softer the bones the more calcium into the soup, Lee
"Ozgirl" > wrote in message
...
>
>
> "Storrmmee" > wrote in message
> ...
>> when i make chicken, i steam the chicken just until i can get it off the
>> bone, then debone, hold chicken seperately until the end... use the
>> steaming water as part of the broth, into the steaming water put carrot
>> onion and celery,
>>
>> put tht water, the bones and more veg/chicken stock and simmer on low
>> until the bones are almost soft, i use the crock part for this step.
>>
>> after bones are done, let to cool to handle, remove/discard bones...
>>
>> chill broth overnight in a glass or cramic container without the lid so
>> the fat will rise to top and harden, remove or not as your choice/calorie
>> needs dictate.
>>
>> then when you are ready to eat, put broth on to bring to a slow simmer
>> and add the chicken cut as you like.
>>
>> add any vegetable in the order of length of cooking, saving the last half
>> hour for potato or rice, i rarely add either anymore, Lee
>
> I think I will use the slow cooker too. Celery in soups and stews are a
> must for me.

"Ozgirl" > wrote in message
...
>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.

I don't have a recipe since my soup is never the same twice. I used to put
peas in it but since Angela is allergic I don't do that any more. I always
put onion, celery and carrot in there. Parsley too. Sometimes green beans.
Sometimes some peppers or tomatoes if I have them. I usually use some pasta
or rice. I only use potatoes if I am doing it like stew. But I don't make
that often because if there is one thing Angela hates more than soup it is
stew. She actually likes tomato soup. Weird because she hates tomatoes.
But she won't eat any other kind of soup.

On 4/09/2011 1:55 PM, 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.

How about pearl barley always add that to my ham soup should go with
chicken.


>
> "Storrmmee" > wrote in message
> ...
>> sounds wonderful, we just finished the last of the beef vegetable, the
>> stock was beef/lamb, Lee
>> "Ozgirl" > wrote in message
>> ...
>>> Made a full slow cooker full Friday night and had it for lunch as
>>> well yesterday and now today's lunch too. It is ham hock (there was a
>>> goodly amount of ham on the 2 hocks as well). So:
>>>
>>> 2 ham hocks
>>> 2 cans of chopped tomatoes (400gr size so about 13 ounces each?)
>>> chopped celery plus leaves
>>> small amount of cabbage, the last of it or would have been more
>>> chopped onion and garlic
>>> sliced carrots
>>> about half a small packet of red lentils
>>> 1 litre of chicken stock plus a bit of added water
>>> the last of some fresh green beans, cut into pieces
>>> chopped parsley straight from the plant (added in the last few
>>> minutes though)
>>>
>>> That's it I think. Oh I had some broccoli that was just starting to
>>> "turn" so a goodly amount of that too.
>>
>>
>>


--
(- -)
=m=(_)=m=
RodS T2
Australia

barley goes with everything to me, Lee
"RodS" > wrote in message ...
> On 4/09/2011 1:55 PM, 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.
>
> How about pearl barley always add that to my ham soup should go with
> chicken.
>
>
>>
>> "Storrmmee" > wrote in message
>> ...
>>> sounds wonderful, we just finished the last of the beef vegetable, the
>>> stock was beef/lamb, Lee
>>> "Ozgirl" > wrote in message
>>> ...
>>>> Made a full slow cooker full Friday night and had it for lunch as
>>>> well yesterday and now today's lunch too. It is ham hock (there was a
>>>> goodly amount of ham on the 2 hocks as well). So:
>>>>
>>>> 2 ham hocks
>>>> 2 cans of chopped tomatoes (400gr size so about 13 ounces each?)
>>>> chopped celery plus leaves
>>>> small amount of cabbage, the last of it or would have been more
>>>> chopped onion and garlic
>>>> sliced carrots
>>>> about half a small packet of red lentils
>>>> 1 litre of chicken stock plus a bit of added water
>>>> the last of some fresh green beans, cut into pieces
>>>> chopped parsley straight from the plant (added in the last few
>>>> minutes though)
>>>>
>>>> That's it I think. Oh I had some broccoli that was just starting to
>>>> "turn" so a goodly amount of that too.
>>>
>>>
>>>
>
>
> --
> (- -)
> =m=(_)=m=
> RodS T2
> Australia

"Julie Bove" > wrote in message
...
>
> "Ozgirl" > wrote in message
> ...
>>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.
>
> I don't have a recipe since my soup is never the same twice. I used
> to put peas in it but since Angela is allergic I don't do that any
> more. I always put onion, celery and carrot in there. Parsley too.
> Sometimes green beans. Sometimes some peppers or tomatoes if I have
> them. I usually use some pasta or rice. I only use potatoes if I am
> doing it like stew. But I don't make that often because if there is
> one thing Angela hates more than soup it is stew. She actually likes
> tomato soup. Weird because she hates tomatoes. But she won't eat any
> other kind of soup.

I grew up on canned tomato soup (made with water, hate it made with
milk) and packet chicken noodle soup. Can't stand the chicken noodle now
but I still love tomato soup... I have never, that I can recall, had
home made tomato soup

"RodS" > wrote in message
...
> On 4/09/2011 1:55 PM, 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.
>
> How about pearl barley always add that to my ham soup should go with
> chicken.

I like barley but I like the texture of lentils more.

I used to get the dried soup mix when making "pea and ham" soup. These
days I just use lentils and fresh veggies.

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.

Your ham hock soup reminds me of my turkey carcase soup. It also cleans
out the fridge:-) Now for chicken soup.

This is a traditional jewish chicken soup. Using htat old boiler chicken
is great. I wish we could still get them here, these days, also chicken
feet, which are only rarely found.

Chicken Soup:

1 fowl4-5 lbs or regular chicken about the same amount.
If you can find and don't have a fowl-veal bones or a trukey wing
3-5 very large carrots, scrubbed but not peeled, sliced in thin roounds
Celery-stalks and leaves-lots chunked
2-3 onions, peeled and chunked
whole peppercorns(can be put into a metal tea ball for ease of removal
Salt to taste-some to start and later add as needed
Water to cell cover chicken/
Dill weed

In large pot with cover, start just the chicken and some salt and
peppercorns in COLD water to cover- this will help extract more flavor
from the bird. Bring to a boil and then let simmer, covered, for an hour
or so. Then add the onions, carrots and celery cook about an hoour more.
Taste for seasonings. Remove chicken an put into a bowl-cool unti
handleable with yoru fingers. remove vegetables and let drain in a
strainer or colender. put back soup that drains into the pot and pick out
carrot slices fromthe vegetable s ad replace into soup. (some peole
prepare freshly cooked carrot slices for this purpose. I am a bigger
cheapskate:-). Sim soupof excess fat if desired. adjust seasoning and
bring to a boil. Wash dillweed and with a scissors, snip quite a bit into
the boiling soup and then turn it off. That's it. It is a relatively
clear sup with floaating carrots . If you liike yu can serve some of the
deskinned and boned chicken meat in it or sve it for some other use like
chicken salad.

Some people put parsnips and parsley root in the soup, but that is nothow
my mother and grandmothers made it.

Wendy

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.

I made Mulligatawny soup. Like your grandmother's recipe, but no
potatoes or corn, some celeriac instead. Remove the boiler chicken
when tender and let it cool some. Add cream of coconut and some heavy
cream. 1 can and 1 dl respectively per liter-

Fry some chopped onion, stir in curry powder and/or garam masala, Stir
into soup, pick meat off the chicken and add to soup. Finally, add
cooked lentils, about 100 g uncooked per liter stock, more if you want
a thicker soup. Heat, add salt and spice to taste.
Maybe a sweet potato would add color and thickness? It would nearly
dissolve. Mmmm - must experiment, there's still a liter of chicken
stock available ... and of course, "we'll have sherry with the soup".
("Dinner for one")

sounds great!

KROM


"Ozgirl" wrote in message ...

Made a full slow cooker full Friday night and had it for lunch as well
yesterday and now today's lunch too. It is ham hock (there was a goodly
amount of ham on the 2 hocks as well). So:

2 ham hocks
2 cans of chopped tomatoes (400gr size so about 13 ounces each?)
chopped celery plus leaves
small amount of cabbage, the last of it or would have been more
chopped onion and garlic
sliced carrots
about half a small packet of red lentils
1 litre of chicken stock plus a bit of added water
the last of some fresh green beans, cut into pieces
chopped parsley straight from the plant (added in the last few minutes
though)

That's it I think. Oh I had some broccoli that was just starting to
"turn" so a goodly amount of that too.

"Ozgirl" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ozgirl" > wrote in message
>> ...
>>>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.
>>
>> I don't have a recipe since my soup is never the same twice. I used to
>> put peas in it but since Angela is allergic I don't do that any more. I
>> always put onion, celery and carrot in there. Parsley too. Sometimes
>> green beans. Sometimes some peppers or tomatoes if I have them. I
>> usually use some pasta or rice. I only use potatoes if I am doing it
>> like stew. But I don't make that often because if there is one thing
>> Angela hates more than soup it is stew. She actually likes tomato soup.
>> Weird because she hates tomatoes. But she won't eat any other kind of
>> soup.
>
> I grew up on canned tomato soup (made with water, hate it made with milk)
> and packet chicken noodle soup. Can't stand the chicken noodle now but I
> still love tomato soup... I have never, that I can recall, had home
> made tomato soup

I hate milk in tomato soup. I wouldn't eat it as a child. Now I do eat
some that comes in a box. My mom was big on Campbell's soup. Lunch was
usually soup. I liked Scotch Broth, Vegetable, Vegetarian Vegetable, Beef
with Barley, Bean with Bacon and any of the Chicken and Noodle or Chicken
and rice. Now the only ones I eat are Bean with Bacon and Beef with Barley
and I don't eat them often.

"W. Baker" > wrote in message
...
> 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.
>
> Your ham hock soup reminds me of my turkey carcase soup. It also
> cleans
> out the fridge:-)

I think most soups do don't they? I have tossed in a rasher of bacon
that wasn't enough to make a meal of bacon and eggs for someone, even
leftover bits of salsa or pasta sauce and of course any veggie that is
starting to be a little limp etc. I often have little bits of onion that
have been partly used but not needed for anything else for a few days. I
never throw out my celery leaves, they go into stews and soups or finely
chopped and mixed with salads. Small amounts of frozen veggies that
haunt the freezer go in too

Now for chicken soup.

> This is a traditional jewish chicken soup. Using htat old boiler
> chicken
> is great. I wish we could still get them here, these days, also
> chicken
> feet, which are only rarely found.

If I was in Sydney I would be able to get the feet but I haven't seen a
boiler for years.

> Chicken Soup:
>
> 1 fowl4-5 lbs or regular chicken about the same amount.
> If you can find and don't have a fowl-veal bones or a trukey wing

How about turkey necks? I can get them easily.

> 3-5 very large carrots, scrubbed but not peeled, sliced in thin
> roounds
> Celery-stalks and leaves-lots chunked
> 2-3 onions, peeled and chunked
> whole peppercorns(can be put into a metal tea ball for ease of removal
> Salt to taste-some to start and later add as needed
> Water to cell cover chicken/
> Dill weed
>
> In large pot with cover, start just the chicken and some salt and
> peppercorns in COLD water to cover- this will help extract more flavor
> from the bird. Bring to a boil and then let simmer, covered, for an
> hour
> or so. Then add the onions, carrots and celery cook about an hoour
> more.
> Taste for seasonings. Remove chicken an put into a bowl-cool unti
> handleable with yoru fingers. remove vegetables and let drain in a
> strainer or colender. put back soup that drains into the pot and pick
> out
> carrot slices fromthe vegetable s ad replace into soup. (some peole
> prepare freshly cooked carrot slices for this purpose. I am a bigger
> cheapskate:-). Sim soupof excess fat if desired. adjust seasoning
> and
> bring to a boil. Wash dillweed and with a scissors, snip quite a bit
> into
> the boiling soup and then turn it off. That's it. It is a relatively
> clear sup with floaating carrots . If you liike yu can serve some of
> the
> deskinned and boned chicken meat in it or sve it for some other use
> like
> chicken salad.

We like the meat in the soup and I would reuse the carrots too, they
have soaked up the flavour. I would put as much of the vegetable back as
I could really, the onion and celery too. Thanks, another easy soup
recipe.
>
> Some people put parsnips and parsley root in the soup, but that is
> nothow
> my mother and grandmothers made it.
>
> Wendy
>
>

"BjørnSteensrud" > wrote in message
...
> 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.
>
> I made Mulligatawny soup. Like your grandmother's recipe, but no
> potatoes or corn, some celeriac instead. Remove the boiler chicken
> when tender and let it cool some. Add cream of coconut and some heavy
> cream. 1 can and 1 dl respectively per liter-
>
> Fry some chopped onion, stir in curry powder and/or garam masala, Stir
> into soup, pick meat off the chicken and add to soup. Finally, add
> cooked lentils, about 100 g uncooked per liter stock, more if you want
> a thicker soup. Heat, add salt and spice to taste.
> Maybe a sweet potato would add color and thickness? It would nearly
> dissolve. Mmmm - must experiment, there's still a liter of chicken
> stock available ... and of course, "we'll have sherry with the soup".
> ("Dinner for one")

Interesting, I would really like this, not sure about the kids but I do
make curries and use coconut cream and they eat it.

It was/is and as usually is the case it is getting better with each day


"KROM" > wrote in message
...
> sounds great!
>
> KROM
>
>
> "Ozgirl" wrote in message ...
> Made a full slow cooker full Friday night and had it for lunch as well
> yesterday and now today's lunch too. It is ham hock (there was a
> goodly amount of ham on the 2 hocks as well). So:
>
> 2 ham hocks
> 2 cans of chopped tomatoes (400gr size so about 13 ounces each?)
> chopped celery plus leaves
> small amount of cabbage, the last of it or would have been more
> chopped onion and garlic
> sliced carrots
> about half a small packet of red lentils
> 1 litre of chicken stock plus a bit of added water
> the last of some fresh green beans, cut into pieces
> chopped parsley straight from the plant (added in the last few minutes
> though)
>
> That's it I think. Oh I had some broccoli that was just starting to
> "turn" so a goodly amount of that too.

"Julie Bove" > wrote in message
...
>
> "Ozgirl" > wrote in message
> ...
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Ozgirl" > wrote in message
>>> ...
>>>>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.
>>>
>>> I don't have a recipe since my soup is never the same twice. I used
>>> to put peas in it but since Angela is allergic I don't do that any
>>> more. I always put onion, celery and carrot in there. Parsley too.
>>> Sometimes green beans. Sometimes some peppers or tomatoes if I have
>>> them. I usually use some pasta or rice. I only use potatoes if I
>>> am doing it like stew. But I don't make that often because if there
>>> is one thing Angela hates more than soup it is stew. She actually
>>> likes tomato soup. Weird because she hates tomatoes. But she won't
>>> eat any other kind of soup.
>>
>> I grew up on canned tomato soup (made with water, hate it made with
>> milk) and packet chicken noodle soup. Can't stand the chicken noodle
>> now but I still love tomato soup... I have never, that I can
>> recall, had home made tomato soup
>
> I hate milk in tomato soup. I wouldn't eat it as a child. Now I do
> eat some that comes in a box. My mom was big on Campbell's soup.
> Lunch was usually soup. I liked Scotch Broth, Vegetable, Vegetarian
> Vegetable, Beef with Barley, Bean with Bacon and any of the Chicken
> and Noodle or Chicken and rice. Now the only ones I eat are Bean with
> Bacon and Beef with Barley and I don't eat them often.

If I buy commercial soups these days I buy the fresh sachets in the cold
section of the supermarket. Minestrone and chicken/corn are my
favourites and are two meals for me out of one sachet. They come without
additives and aren't highly salted like most canned stuff.

In article >,
"Ozgirl" > wrote:

> "W. Baker" > wrote in message
> ...
> > 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.
> >
> > Your ham hock soup reminds me of my turkey carcase soup. It also
> > cleans
> > out the fridge:-)
>
> I think most soups do don't they? I have tossed in a rasher of bacon
> that wasn't enough to make a meal of bacon and eggs for someone, even
> leftover bits of salsa or pasta sauce and of course any veggie that is
> starting to be a little limp etc. I often have little bits of onion that
> have been partly used but not needed for anything else for a few days. I
> never throw out my celery leaves, they go into stews and soups or finely
> chopped and mixed with salads. Small amounts of frozen veggies that
> haunt the freezer go in too

Yep, while my base soup has carrots, onions, and celery, I've used
broccoli stems or the thick parts of asparagus stems, if I have them
handy. I'll use a random assortment of herbs. I often roast the chicken
with a large stem of fresh rosemary in the carcass, in which case that
makes it into the soup as well.

--
"Isn't embarrassing to quote something you didn't read and then attack
what it didn't say?"--WG, where else but Usenet

Ozgirl > wrote:


: "W. Baker" > wrote in message
: ...
: > 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.
: >
: > Your ham hock soup reminds me of my turkey carcase soup. It also
: > cleans
: > out the fridge:-)

: I think most soups do don't they? I have tossed in a rasher of bacon
: that wasn't enough to make a meal of bacon and eggs for someone, even
: leftover bits of salsa or pasta sauce and of course any veggie that is
: starting to be a little limp etc. I often have little bits of onion that
: have been partly used but not needed for anything else for a few days. I
: never throw out my celery leaves, they go into stews and soups or finely
: chopped and mixed with salads. Small amounts of frozen veggies that
: haunt the freezer go in too

: Now for chicken soup.

: > This is a traditional jewish chicken soup. Using htat old boiler
: > chicken
: > is great. I wish we could still get them here, these days, also
: > chicken
: > feet, which are only rarely found.

: If I was in Sydney I would be able to get the feet but I haven't seen a
: boiler for years.

: > Chicken Soup:
: >
: > 1 fowl4-5 lbs or regular chicken about the same amount.
: > If you can find and don't have a fowl-veal bones or a trukey wing

: How about turkey necks? I can get them easily.

: > 3-5 very large carrots, scrubbed but not peeled, sliced in thin
: > roounds
: > Celery-stalks and leaves-lots chunked
: > 2-3 onions, peeled and chunked
: > whole peppercorns(can be put into a metal tea ball for ease of removal
: > Salt to taste-some to start and later add as needed
: > Water to cell cover chicken/
: > Dill weed
: >
: > In large pot with cover, start just the chicken and some salt and
: > peppercorns in COLD water to cover- this will help extract more flavor
: > from the bird. Bring to a boil and then let simmer, covered, for an
: > hour
: > or so. Then add the onions, carrots and celery cook about an hoour
: > more.
: > Taste for seasonings. Remove chicken an put into a bowl-cool unti
: > handleable with yoru fingers. remove vegetables and let drain in a
: > strainer or colender. put back soup that drains into the pot and pick
: > out
: > carrot slices fromthe vegetable s ad replace into soup. (some peole
: > prepare freshly cooked carrot slices for this purpose. I am a bigger
: > cheapskate:-). Sim soupof excess fat if desired. adjust seasoning
: > and
: > bring to a boil. Wash dillweed and with a scissors, snip quite a bit
: > into
: > the boiling soup and then turn it off. That's it. It is a relatively
: > clear sup with floaating carrots . If you liike yu can serve some of
: > the
: > deskinned and boned chicken meat in it or sve it for some other use
: > like
: > chicken salad.

: We like the meat in the soup and I would reuse the carrots too, they
: have soaked up the flavour. I would put as much of the vegetable back as
: I could really, the onion and celery too. Thanks, another easy soup
: recipe.
: >
: > Some people put parsnips and parsley root in the soup, but that is
: > nothow
: > my mother and grandmothers made it.
: >
: > Wendy

Traditinal jewish chicken soup is intended,not a a meal, but a first
course often with noodles or matzo balls, for the Sabath or holidays. It
is not a clean out the kitchen soup nor it is a leave everything in it
soup. It is kind of , what shall I say, a dressier soup, so you want the
golden clarity without all the mushy vegetables. those are a treat for
the cook to eat on the day she prepared the soup:-)

Wendy

"W. Baker" > wrote in message
...
> Ozgirl > wrote:
>
>
> : "W. Baker" > wrote in message
> : ...
> : > 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.
> : >
> : > Your ham hock soup reminds me of my turkey carcase soup. It also
> : > cleans
> : > out the fridge:-)
>
> : I think most soups do don't they? I have tossed in a rasher of
> bacon
> : that wasn't enough to make a meal of bacon and eggs for someone,
> even
> : leftover bits of salsa or pasta sauce and of course any veggie that
> is
> : starting to be a little limp etc. I often have little bits of onion
> that
> : have been partly used but not needed for anything else for a few
> days. I
> : never throw out my celery leaves, they go into stews and soups or
> finely
> : chopped and mixed with salads. Small amounts of frozen veggies that
> : haunt the freezer go in too
>
> : Now for chicken soup.
>
> : > This is a traditional jewish chicken soup. Using htat old boiler
> : > chicken
> : > is great. I wish we could still get them here, these days, also
> : > chicken
> : > feet, which are only rarely found.
>
> : If I was in Sydney I would be able to get the feet but I haven't
> seen a
> : boiler for years.
>
> : > Chicken Soup:
> : >
> : > 1 fowl4-5 lbs or regular chicken about the same amount.
> : > If you can find and don't have a fowl-veal bones or a trukey wing
>
> : How about turkey necks? I can get them easily.
>
> : > 3-5 very large carrots, scrubbed but not peeled, sliced in thin
> : > roounds
> : > Celery-stalks and leaves-lots chunked
> : > 2-3 onions, peeled and chunked
> : > whole peppercorns(can be put into a metal tea ball for ease of
> removal
> : > Salt to taste-some to start and later add as needed
> : > Water to cell cover chicken/
> : > Dill weed
> : >
> : > In large pot with cover, start just the chicken and some salt and
> : > peppercorns in COLD water to cover- this will help extract more
> flavor
> : > from the bird. Bring to a boil and then let simmer, covered, for
> an
> : > hour
> : > or so. Then add the onions, carrots and celery cook about an
> hoour
> : > more.
> : > Taste for seasonings. Remove chicken an put into a bowl-cool unti
> : > handleable with yoru fingers. remove vegetables and let drain in
> a
> : > strainer or colender. put back soup that drains into the pot and
> pick
> : > out
> : > carrot slices fromthe vegetable s ad replace into soup. (some
> peole
> : > prepare freshly cooked carrot slices for this purpose. I am a
> bigger
> : > cheapskate:-). Sim soupof excess fat if desired. adjust
> seasoning
> : > and
> : > bring to a boil. Wash dillweed and with a scissors, snip quite a
> bit
> : > into
> : > the boiling soup and then turn it off. That's it. It is a
> relatively
> : > clear sup with floaating carrots . If you liike yu can serve some
> of
> : > the
> : > deskinned and boned chicken meat in it or sve it for some other
> use
> : > like
> : > chicken salad.
>
> : We like the meat in the soup and I would reuse the carrots too, they
> : have soaked up the flavour. I would put as much of the vegetable
> back as
> : I could really, the onion and celery too. Thanks, another easy soup
> : recipe.
> : >
> : > Some people put parsnips and parsley root in the soup, but that
> is
> : > nothow
> : > my mother and grandmothers made it.
> : >
> : > Wendy
>
> Traditinal jewish chicken soup is intended,not a a meal, but a first
> course often with noodles or matzo balls, for the Sabath or holidays.
> It
> is not a clean out the kitchen soup nor it is a leave everything in it
> soup. It is kind of , what shall I say, a dressier soup, so you want
> the
> golden clarity without all the mushy vegetables. those are a treat
> for
> the cook to eat on the day she prepared the soup:-)

lol, they are certainly a treat!

i like the celery leaves sauteed in butter with onion then put in a couple
of scrambled eggs, its really nice, Lee
"Ozgirl" > wrote in message
...
>
>
> "W. Baker" > wrote in message
> ...
>> 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.
>>
>> Your ham hock soup reminds me of my turkey carcase soup. It also cleans
>> out the fridge:-)
>
> I think most soups do don't they? I have tossed in a rasher of bacon
> that wasn't enough to make a meal of bacon and eggs for someone, even
> leftover bits of salsa or pasta sauce and of course any veggie that is
> starting to be a little limp etc. I often have little bits of onion that
> have been partly used but not needed for anything else for a few days. I
> never throw out my celery leaves, they go into stews and soups or finely
> chopped and mixed with salads. Small amounts of frozen veggies that haunt
> the freezer go in too
>
> Now for chicken soup.
>
>> This is a traditional jewish chicken soup. Using htat old boiler chicken
>> is great. I wish we could still get them here, these days, also chicken
>> feet, which are only rarely found.
>
> If I was in Sydney I would be able to get the feet but I haven't seen a
> boiler for years.
>
>> Chicken Soup:
>>
>> 1 fowl4-5 lbs or regular chicken about the same amount.
>> If you can find and don't have a fowl-veal bones or a trukey wing
>
> How about turkey necks? I can get them easily.
>
>> 3-5 very large carrots, scrubbed but not peeled, sliced in thin roounds
>> Celery-stalks and leaves-lots chunked
>> 2-3 onions, peeled and chunked
>> whole peppercorns(can be put into a metal tea ball for ease of removal
>> Salt to taste-some to start and later add as needed
>> Water to cell cover chicken/
>> Dill weed
>>
>> In large pot with cover, start just the chicken and some salt and
>> peppercorns in COLD water to cover- this will help extract more flavor
>> from the bird. Bring to a boil and then let simmer, covered, for an hour
>> or so. Then add the onions, carrots and celery cook about an hoour more.
>> Taste for seasonings. Remove chicken an put into a bowl-cool unti
>> handleable with yoru fingers. remove vegetables and let drain in a
>> strainer or colender. put back soup that drains into the pot and pick
>> out
>> carrot slices fromthe vegetable s ad replace into soup. (some peole
>> prepare freshly cooked carrot slices for this purpose. I am a bigger
>> cheapskate:-). Sim soupof excess fat if desired. adjust seasoning and
>> bring to a boil. Wash dillweed and with a scissors, snip quite a bit
>> into
>> the boiling soup and then turn it off. That's it. It is a relatively
>> clear sup with floaating carrots . If you liike yu can serve some of the
>> deskinned and boned chicken meat in it or sve it for some other use like
>> chicken salad.
>
> We like the meat in the soup and I would reuse the carrots too, they have
> soaked up the flavour. I would put as much of the vegetable back as I
> could really, the onion and celery too. Thanks, another easy soup recipe.
>>
>> Some people put parsnips and parsley root in the soup, but that is
>> nothow
>> my mother and grandmothers made it.
>>
>> Wendy
>>
>>

Nice tip, thanks Lee.

"Storrmmee" > wrote in message
...
> i like the celery leaves sauteed in butter with onion then put in a
> couple of scrambled eggs, its really nice, Lee

the dh says it looks nicer if you set the celery/onion aside and pour over
after they are cooked, i prefer him to just cook mine in, Lee
"Ozgirl" > wrote in message
...
> Nice tip, thanks Lee.
>
> "Storrmmee" > wrote in message
> ...
>> i like the celery leaves sauteed in butter with onion then put in a
>> couple of scrambled eggs, its really nice, Lee
>
>

dang it now I wanna make soup..lol

and in fact probably will this week

I am thinking something like lentil/chicken soup with quinoa..maybe a few
red beans..I was thinking red peppers and leek and celery..onion/garlic and
fresh herbs


KROM


"Ozgirl" wrote in message ...

It was/is and as usually is the case it is getting better with each day


"KROM" > wrote in message
...
> sounds great!
>
> KROM
>
>
> "Ozgirl" wrote in message ...
> Made a full slow cooker full Friday night and had it for lunch as well
> yesterday and now today's lunch too. It is ham hock (there was a goodly
> amount of ham on the 2 hocks as well). So:
>
> 2 ham hocks
> 2 cans of chopped tomatoes (400gr size so about 13 ounces each?)
> chopped celery plus leaves
> small amount of cabbage, the last of it or would have been more
> chopped onion and garlic
> sliced carrots
> about half a small packet of red lentils
> 1 litre of chicken stock plus a bit of added water
> the last of some fresh green beans, cut into pieces
> chopped parsley straight from the plant (added in the last few minutes
> though)
>
> That's it I think. Oh I had some broccoli that was just starting to "turn"
> so a goodly amount of that too.

I am having the last of this soup for lunch Tonight I am doing beef
casserole in the slow cooker. As is for me, with rice for the kids.
Nothing fancy, just a hearty beef "stew"

"KROM" > wrote in message
...
> dang it now I wanna make soup..lol
>
> and in fact probably will this week
>
> I am thinking something like lentil/chicken soup with quinoa..maybe a
> few red beans..I was thinking red peppers and leek and
> celery..onion/garlic and fresh herbs
>
>
> KROM

That sounds delicious, all the flavoursome ingredients

that sounds nice as it has cooled off here, Lee
"Ozgirl" > wrote in message
...
>I am having the last of this soup for lunch Tonight I am doing beef
>casserole in the slow cooker. As is for me, with rice for the kids. Nothing
>fancy, just a hearty beef "stew"
>
> "KROM" > wrote in message
> ...
>> dang it now I wanna make soup..lol
>>
>> and in fact probably will this week
>>
>> I am thinking something like lentil/chicken soup with quinoa..maybe a few
>> red beans..I was thinking red peppers and leek and celery..onion/garlic
>> and fresh herbs
>>
>>
>> KROM
>
> That sounds delicious, all the flavoursome ingredients

Its warming up here, we don't really have a winter as such But still,
soup is for any time

"Storrmmee" > wrote in message
...
> that sounds nice as it has cooled off here, Lee
> "Ozgirl" > wrote in message
> ...
>>I am having the last of this soup for lunch Tonight I am doing beef
>>casserole in the slow cooker. As is for me, with rice for the kids.
>>Nothing fancy, just a hearty beef "stew"
>>
>> "KROM" > wrote in message
>> ...
>>> dang it now I wanna make soup..lol
>>>
>>> and in fact probably will this week
>>>
>>> I am thinking something like lentil/chicken soup with quinoa..maybe
>>> a few red beans..I was thinking red peppers and leek and
>>> celery..onion/garlic and fresh herbs
>>>
>>>
>>> KROM
>>
>> That sounds delicious, all the flavoursome ingredients
>
>
>

it won't stay cool for long, very odd weather, but know it will be down in
the fourties tonight/tomarrow that just sounded very homey, we eat soup year
round, as someone said earlier, we often have what i call "adventure" soup
or stew to use up the things that must go and we always end up with
something tastey and never the same twice... if there is a lot, it will be
near rice one night or pasta the next, Lee
"Ozgirl" > wrote in message
...
> Its warming up here, we don't really have a winter as such But still,
> soup is for any time
>
> "Storrmmee" > wrote in message
> ...
>> that sounds nice as it has cooled off here, Lee
>> "Ozgirl" > wrote in message
>> ...
>>>I am having the last of this soup for lunch Tonight I am doing beef
>>>casserole in the slow cooker. As is for me, with rice for the kids.
>>>Nothing fancy, just a hearty beef "stew"
>>>
>>> "KROM" > wrote in message
>>> ...
>>>> dang it now I wanna make soup..lol
>>>>
>>>> and in fact probably will this week
>>>>
>>>> I am thinking something like lentil/chicken soup with quinoa..maybe a
>>>> few red beans..I was thinking red peppers and leek and
>>>> celery..onion/garlic and fresh herbs
>>>>
>>>>
>>>> KROM
>>>
>>> That sounds delicious, all the flavoursome ingredients
>>
>>
>>