I made a chicken soup the other day by taking a store bought rotisserie chicken , cutting off slices for sandwiches, breaking up the frame putting it in a big pot with water and some store bought chicken broth and boiling and simmering it for about 2 hrs.
I removed all the chicken meat and threw the carcass and bones away.
Then to the water and broth, I added carrots, a turnip , a red potatoe, a big onion, all chopped to smaller sizes plus a little ground up garlic, which I boiled and simmered for about 2 more hours until the carrots were soft.
I then put the chicken meat in , shut the heat off and let the meat warm up for about a half hour.
It tasted OK but I was surprised as much as I like potatoes , the turnip was just as good. And in my next try I will use more turnips.
What mistakes did I make?
Any suggestions for a very simple chiken soup recipe will be appreciated.
Remember I am going to boil it or fry it so please keep it simple. -Tom
You say your chix soup was just “ok.”
Assuming you mean the broth was not flavorful enough, take a tip from pro-chefs......
at the end, toss in 2-3 chicken boullion cubes .....or use powdered chix base......til you get the taste you want..
Soup is whatever you want it to be:
http://www.epicurious.com/recipes/member/views/chicken-soup-from-rotisserie-chicken-52631041
A lot of the Chinese soups, like Egg Drop or Hot and Sour, are pretty easy, tasty, and don’t require much but boiling.
I’m late to the party. But when you have rotisserie chicken leftovers, I have a recipe I like to make.
It was inspired by a mild spicy chicken soup from a local restaurant.
Meat is Equal to a chicken breast (more or less) to taste - or a can of cubed chicken breasts:
CHICKEN AND SALSA SOUP
1 Cooked Chicken breast, cubed
4 Cups Chicken Broth*
1 can Rotel Tomatoes
1/2 can Vegetarian vegetable soup
Corn - handful of frozen
1 Tbls brown sugar
Spices: onion powder, garlic powder, chili, paprika
I just give a few shakes from the spice jar-
Bring to boiling, simmer 5 minutes.
Add:
1 Tablespoon Pace/salsa
1 Tablespoon heavy cream.
Salt and Pepper to taste
* I often just use the better than bullion or Orrington Farms Chicken Base added to water for the broth.
Since it’s just hubby and I, I often have 1/2 cans of soup and other stuff, to use up. This recipe also is great to add a few white beans if you have some leftover navy or great northern beans.