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| Author |
Message |
| 9 new of 23 responses total. |
jep
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response 15 of 23:
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Jun 2 16:24 UTC 2003 |
My mother makes vast quantities of soup, and freezes them in pint
containers. My dad eats soup for lunch every day. But they have a big
deep freezer. I have a modest-sized freezer over my refrigerator. I
can still probably apply the same principle on a smaller scale.
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slynne
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response 16 of 23:
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Jun 3 03:59 UTC 2003 |
I always plan to but seldom get around to it.
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mary
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response 17 of 23:
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Jan 5 14:45 UTC 2007 |
I made a variation of chicken soup the other day from a recipe off
Epicurious. It's a quickie and uses frozen cooked meatballs, canned broth
and fresh veggies. It was quick and tasty.
http://www.epicurious.com/cooking/healthy/recipes/recipes/233804
Is it still chicken soup if you use beef and pork meatballs? What would
Martha say? ;-)
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tod
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response 18 of 23:
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Jan 5 15:15 UTC 2007 |
re #17
Actually, once you add pork to veggies in a soup then it becomes either Brodo
di Porco or Ciorba de Porcul
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edina
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response 19 of 23:
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Jan 5 15:23 UTC 2007 |
Re 17 I *love* stuff like this because A) it's easy, B) it's nearly
homemade and C) it's *good*!
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dtk
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response 20 of 23:
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Dec 25 20:44 UTC 2013 |
The traditional recipe for penecillin:
Chop onion and celery in a 3:2 ratio. Put into a pot
Cut disks of carrots and parsnips in a 2:1 ratio. Put also in the pot
Put cut up chickens on top of the vegetables
Add garlic, both powder and crush
Cover with water.
Sprinkle with black pepper.
Bring to a boil, then lower to a simmer and cook until the firmest vegetable
(either the carrots or the parsnips) are spoon-soft.
Raise to medium heat
Add wide egg noodles and parsley
Cook for 6 - 8 minutes
Remove from heat, serve.
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denise
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response 21 of 23:
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Jan 17 03:17 UTC 2014 |
Sounds good! I'll have to give it a try sometime, minus the parsnips.
How much chicken and vegetables do you use to get a good flavored broth
[since I didn't see any chicken broth or boullion [sp?] listed]. And
with the water, do you add just enough to cover the solids or maybe 2-3"
above?
I made some chicken soup recently but it came out too salty so as I take
some out of the freezer, I'll try diluting it down.
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dtk
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response 22 of 23:
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Jan 23 04:01 UTC 2014 |
You don't need boullion. The cut up chicken needs to be more by volume than
the veggies, but not by much. Vary the amounts until the taste and colors are
right.
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denise
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response 23 of 23:
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Jan 25 21:29 UTC 2014 |
Ok; will try again sometime soon.
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