Chicken Soup...........

[smc1985]

I've been searching the board. Can't seem to find a recipe


I love cream of chicken soup.
I'm not too great at cooking

so looking for a great recipe while on atkins.

I have all the cooking stuff, blender etc
just not sure what goes into chicken soup

any recipe's
or links
would be greatly appreciated

Thank you

[not2late]

Basically, cream of chicken soup is chicken soup with cream added to thicken it. So........to make chicken soup, first you need to boil a chicken or chicken parts.

The most flavorful chicken parts are chicken wings. Stick the wings into a large pot with a chopped onion and chopped celery (the thinner you slice the celery and onion, the less you'll have to use because they will release more flavor.) Add soem salt and pepper. Optional seasonings will be a bay leaf, fresh parsley, etc. Add enough water to just cover the chicken. Bring it to a boil, boil for about 1 minute, then reduce the heat and allow it to simmer covered for about 30 minutes. At the end of that time, skim off any gristle or excess fat. That's your soup. You may pull the meat off the chicken drummettes for the meat in your soup. Or cool the wings, dry them off, then stick them in a hot oven to brown and crisp (and eat as you normally would.)

Back to the soup, to thicken it, mix together an egg yolk into a 1/2 cup of heavy cream. Bring the soup back to a simmer. Put about 1/2 cup of the hot soup into the cream-yolk mixture. Stir well. Then pour it into the soup. Stir, stir, stir, and allow to cook until thickened.

[Sunny_0ne]

Thanks for that one, Megs. It's a keeper!!!

[smc1985]

Not2late

Thank you so much! I really appreciate it! I am going to try this tomorow. I love soup. Often at work, I make soup and take it in a flask for lunch. So Maybe I can try this.


Love making new things

[not2late]

I love soup too and I bring it along to work---comfort in a cup. I'm always saving things for chicken or meat stock too.

I found a really "quick" way to make chicken stock is whenever I roast a chicken or chicken parts there's usually some roasting juices or the browned stuff that sticks to the bottom of the roasting pan. There's plenty of chicken flavor in that brown stuff. So I pour alittle water into the pan and set it over a medium high heat. Using a spoon I stir the water, scraping the brown stuff off the pan. Then I pour off the liquid, cool it and freeze it (label it too.) It's somewhat concentrated, so I know I can use a bit and dilute it up.

The plus side is that I get a chicken concentrate and I don't have to scrub as hard when I clean the pan!

[smc1985]

I made that recipe yesterday evening, although removed the celary. And I counted up the carbs etc
It tasted great. So I have some left for few days.

Thank you

[blawlor3]

This is not soup but give it has the same tummy warming affect ... Melt 1 Tbsp butter, 1 Tbsp chicken broth and 1 Tbsp of heavy cream and add leftover chicken cut into bite size chunks. Cook until the chicken is hot and the sauce has thickened a bit - about 5 mins. It's not someting I eat often with the butter and cream - but I handle it in when the rest of my meals are lower-fat.