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Old 01-22-2014, 08:24 AM
 
Location: In a chartreuse microbus
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I like to lightly saute' my onions and celery in good old fashioned butter before adding to the soup. Just a little bit to soften, but not cook them all the way.
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Old 01-22-2014, 03:35 PM
 
Location: Texas
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I just saw a chicken soup recipe that used ground chicken. They made chicken meat balls. So I thought why not make spicy Cajun chicken soup. If you're an okra lover bonus points plus okra is a natural thickner. Plus it will warm ya up on a cold day.

So what Y' all think?
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Old 01-23-2014, 05:20 AM
 
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Quote:
Originally Posted by shh1313 View Post
I just saw a chicken soup recipe that used ground chicken. They made chicken meat balls. So I thought why not make spicy Cajun chicken soup. If you're an okra lover bonus points plus okra is a natural thickner. Plus it will warm ya up on a cold day.

So what Y' all think?
Sound tasty. Dumb question but it calls for stock right? I don't see the meatballs imparting enough flavor to make stock.
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Old 01-23-2014, 07:01 AM
 
Location: Texas
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They used commercial broth. Tomatoes would provide some liquid as would other veggies. I might just give it a try. I love Cajun food.
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Old 01-23-2014, 07:12 AM
 
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Originally Posted by shh1313 View Post
They used commercial broth. Tomatoes would provide some liquid as would other veggies. I might just give it a try. I love Cajun food.
Me too. You might want to make a dark roux to give it another depth of flavor as well. Let us know how it comes out.
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Old 01-23-2014, 08:02 AM
 
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One time I did chicken soup from scratch, I drained off all the stock down the sink and was left with the veggies in the strainer my husband couldn't wait to tell his work mates .
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Old 01-23-2014, 08:40 AM
 
Location: Glasgow Scotland
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Isnt using a whole chicken making the soup very greasy.. I dont make chicken soup very much as I prefer smoked ham soup.. Ive not noticed any of you using lentils or split peas.. this is my soup and the family love it.

four lean rashers of smoked bacon or chicken pieces or both
one large leek
large grated carrot
small cup of lentils
ham stock cube..

parsley
spring onions
celery.. optional I blend the soup but not to everyones taste.
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Old 01-23-2014, 08:43 AM
 
Location: Glasgow Scotland
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I dont make these but thought you might like to have a look

http://www.foodnetwork.co.uk/recipe/...p-keyword.html
http://www.ehow.com/how_4886275_make...-ham-soup.html
http://eileengoodall.hubpages.com/hu...-Chicken-Broth
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Old 01-23-2014, 09:01 AM
 
Location: Texas
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The roux sounds like a great idea!
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Old 01-23-2014, 09:03 AM
 
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Regarding the fat that may come from the chicken skin in the stock/soup. I refrigerate the soup overnight and skim off the any hardened fat that rises to the top.
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