How to make better chicken soup

[Moonlady]

We had a cold icy day last Friday so I took all my leftover chicken parts out of the freezer, threw them in a roasting pan and cooked them at 450 degrees. DH was unhappy because it smoked up the kitchen a bit. When they were good and roasted, I boiled them down. I do the same thing as momtothree on all my stocks I make from scratch - I refrigerate them overnight and skim off the hard fat that forms on the top. Anyway, I made the soup and as it turns out DH came down with a cold. He loved that soup. I asked him if he forgave me for stinking up the house, LOL.

I will say that the roasting the bones was something I never tried before, but I will definitiely do it again!

[l.wilson]

I boil my chicken thighs in water with bouillon. However....I now sauté my onion, celery, carrots etc in olive oil and a little butter slowly so not to burn but to soften. Then I throw them in the pot of chicken stock. Then I do a roux of melted butter and flour....add to pot....this is what gives it that rich, creamy flavor. Also, this method takes only about an hour to cook.

With the same chicken and veggies, I reserve some to make chick pot pie. So simple and a whole different dinner. Just put them in a large frying pan with maybe peas ect. Little broth, add little flour to thicken. Put in individual baking bowls with strips of store bought pastry...really yummy and easy.

[Dirt Grinder]

Originally Posted by l.wilson

...I do a roux of melted butter and flour....add to pot...

Yikes - that can be quite messy and can result in roux-balls. I always add my liquids to the roux and use a whisk to make sure it becomes silky-smooth .

Originally Posted by l.wilson

...only about an hour to cook...

I cook food that tastes good, and sometimes it's quick - but I put more emphasis on flavor.

[skibarbie]

Bayleaf.....all the difference in the world. Top it with a few dashes of hot sauce too.