When using a frozen chicken for soup (vegetable, stove, carrots)

[OpenD]

Yayyyy, I love it when a plan works out! Thanks for sharing your success!

Here's one more ProTip from my secret file:

I mostly like to serve a thick, chunky soup, but I don't like to add thickeners like flour or cornstarch. So a lot of times at the very end I'll take stick blender and use it to pulverize a small portion of the vegetables, right in the pot. Or you can use a regular blender... put a ladle full of broth and a spoonful of the veg in the cup, and carefully (it's hot!) blend until liquified, then recombine with the rest of the pot.

Just got some chicken, gonna make some myself today.

[kelsie]

Open D That is a wonderful tip! I tried to rep you, but I must spread the love.

Funny that I came in just now, I made a Pot Roast the other day and today I had a tiny piece of roast left, some potato chucks and The Trinity, (carrots, celery & onions). Which had all been cooked with the roast with plenty of gravy. I put them all in the blender and pulsed until pureed. Poured into a container and popped into the freezer until next week when I will make a thick and hearty vegetable soup! Yes.

OP I also like to use chicken thighs & feet with Organic chicken broth. I saute carrots, celery, onions in a little bit of sweet butter, stirring for 5 mins. Add to the pot with the chicken, I also use dill for healing purposes. When done I make up Anci di Pepe, or Orzo--Italian small pasta. Put into bowls and add soup to the pasta. I don't put the pasta into the pot of soup because the pasta will absorb the chicken broth.kelsie

[catsmom21]

Originally Posted by OpenD

Yayyyy, I love it when a plan works out! Thanks for sharing your success!

Here's one more ProTip from my secret file:

I mostly like to serve a thick, chunky soup, but I don't like to add thickeners like flour or cornstarch. So a lot of times at the very end I'll take stick blender and use it to pulverize a small portion of the vegetables, right in the pot. Or you can use a regular blender... put a ladle full of broth and a spoonful of the veg in the cup, and carefully (it's hot!) blend until liquified, then recombine with the rest of the pot.

Just got some chicken, gonna make some myself today.

That's what I do with my potato soup. After I cook the potatoes and celery (I pick the celery out after cooking, because I like the flavor but I do not like cooked celery) I take some of the potato and potato water and run it through the blender, then add it back to the soup, then add the milk white pepper and bits of ham. I like potato soup thick, but I like my chicken soup thin.

[jlawrence01]

Originally Posted by OpenD

I mostly like to serve a thick, chunky soup, but I don't like to add thickeners like flour or cornstarch. So a lot of times at the very end I'll take stick blender and use it to pulverize a small portion of the vegetables, right in the pot. Or you can use a regular blender... put a ladle full of broth and a spoonful of the veg in the cup, and carefully (it's hot!) blend until liquified, then recombine with the rest of the pot.

If you want to thicken chicken soup without cornstarch or flour, you can add chicken feet to the soup. It will add a certain gellatinous quality that cannot be beat, and has a great mouth feel.

Adding a good soup rice will do the same.

[Jenniferholmes]

I put my chicken in frozen. Thank you for all the comments. I have only made chicken soup once before. Hope this turns out good! Curious though.....how long do you cook the frozen chicken? I am still working on getting the giblets out! Ha! Have stove on low. He’s been cooking close to an hour now. Just not sure how much longer he should cook until he’s done? Any ideas?

[MyNameIsBellaMia]

I'm trying to figure out how a paper bag could hurt anybody, even if eaten. Good Grief! Of course if won't hurt to cook the thing in with the soup.

[littlelou]

Originally Posted by Jenniferholmes

I put my chicken in frozen. Thank you for all the comments. I have only made chicken soup once before. Hope this turns out good! Curious though.....how long do you cook the frozen chicken? I am still working on getting the giblets out! Ha! Have stove on low. He’s been cooking close to an hour now. Just not sure how much longer he should cook until he’s done? Any ideas?

maybe pull the giblets out before you freeze the bird - then thaw while the bird is cooking - throw in when thawed and you have removed the bag...

[lubby]

BTW adding chicken feet to the stock also gives the soup a great flavor.

[5-all]

I buy chicken leg quarters and separate the backs from the thigh to make stock. Works for me.

[kettlepot]

I've got to ask. Why do you saute your carrots and onions and celery before adding them to the soup? I just toss in my vegetables near the end. No special sauteing step.