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Old 12-06-2015, 01:21 PM
 
Location: Islip,NY
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Carrots, celery, bay leaf, fresh garlic, dash of poultry seasoning, 1 tsp. each salt and pepper
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Old 12-06-2015, 05:03 PM
 
Location: North Oakland
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Mine is fairly similar to everything everyone else posted. But I always add my last Parmigiano-Reggiano rind, and I don't put anything garlic in the stock. I don't hate garlic. I love garlic. But not in my chicken soup TYVM.

I got my original recipe from this book: The Cook's Encyclopedia of Italian Cooking by Carla Capalbo | 9780760720790 | Paperback | Barnes & Noble
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Old 12-06-2015, 08:44 PM
 
Location: Houston
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you guys are making this too hard! i have a video on my blog, in case you want to try it out.


https://www.youtube.com/watch?v=zaXB4IeJXoA

mia
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Old 12-06-2015, 11:10 PM
 
Location: Middle America
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Take chopped onion, celery, and carrot, otherwise known as mirepoix, and saute it, and you'll have a decent flavor base for a lot of different soups.
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Old 12-07-2015, 12:33 AM
 
Location: Heart of Dixie
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Quote:
Originally Posted by cookmia18 View Post
you guys are making this too hard! i have a video on my blog, in case you want to try it out...
Yeah, thanks.
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Old 12-07-2015, 12:35 AM
 
Location: Heart of Dixie
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Quote:
Originally Posted by jay5835 View Post
...I always add my last Parmigiano-Reggiano rind, and I don't put anything garlic in the stock. I don't hate garlic. I love garlic. But not in my chicken soup TYVM...
...no garlic, but cheese rinds are okay.
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Old 12-08-2015, 10:56 PM
 
Location: Mid-Atlantic
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Quote:
Originally Posted by Dirt Grinder View Post
You can also make a more robust version by roasting the chicken parts (except the feet) and veggies used to make the broth. This creates a darker, richer broth.


BTW - I know many of you probably shudder at the thought of using chicken feet, but they really do add a rich silkiness to the soup. A local store, here, sells chicken backs and feet by the pound.
I don't shudder at the thought, but I haven't seen a chicken foot in years. They're around here somewhere, because my son has seen people snacking on them.
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Old 12-08-2015, 11:08 PM
 
Location: Mid-Atlantic
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Quote:
Originally Posted by Dirt Grinder View Post
...no garlic, but cheese rinds are okay.
Nope, don't want any cheese rinds in chicken soup. I use a little garlic, but not much. You can't make Jewish penicillin without a little garlic.
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Old 12-09-2015, 01:06 AM
 
Location: Heart of Dixie
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Quote:
Originally Posted by Gerania View Post
Nope, don't want any cheese rinds in chicken soup. I use a little garlic, but not much. You can't make Jewish penicillin without a little garlic.
Cheese rinds are for marinara - I would NEVER add them to a chicken soup. However, I probably add a bit more garlic than most.
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Old 12-09-2015, 06:37 AM
 
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
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Quote:
Originally Posted by Dirt Grinder View Post
Cheese rinds are for marinara - I would NEVER add them to a chicken soup. However, I probably add a bit more garlic than most.
Cheese rinds are GREAT in bone broths!!! They add such richness, nuttiness, and umami! For a 'classic' chicken soup, I wouldn't personally go that route (nor do I use garlic in that dish), but I make at least a dozen other broth-based soups that include a Parmigiano rind, simmered in the broth. It's a fantastic way to flavor, season, and add depth to soups!!
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