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Old 10-28-2014, 10:04 PM   #11
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do they strain it out at some point?
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Old 10-29-2014, 05:12 PM   #12
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When I make chicken soup I use stock made from my previous collection of bones.
Add veggies, herbs & spices I'm in the mood for and have on hand.
As stated earlier it's best to start small and add later. You can always put more in but it's hard to take it out.
Simmer until the veggies are getting close to done tasting as it progresses and adjusting the seasoning.
Add the chicken. I usually use cubed thighs but whatever you have will work.
Keep cooking and adjusting until the veggies and chicken are done.

I see making stock/broth as a separate entity from making soup.
To make the stock/broth the ingredients are cooked to much to extract flavor to make them usable in the soup.
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Old 10-30-2014, 10:51 AM   #13
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Quote:
Originally Posted by bugaboo72 View Post
Thanks, everyone. Great advice about the rotisserie chicken. I'll try that next time! So I did start out with a teaspoon of each and 1/2 of tarragon because I remembered that I have used less tarragon before. I put 2 T of salt and, yes, fresh onion. I've been slowly adding more herbs. My memory is telling me I did at least a tablespoon of each, but I could be remembering wrong. I also did remember to put a bay leaf in. I think the tarragon is what makes me like this soup so much (that and the chunky veggies), although I agree that it can be too much. We shall see, almost one
If you like the tarragon, you might consider adding some fresh fennel bulb, chopped or grated. I add that to my turkey or chicken soup.
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Old 10-30-2014, 04:20 PM   #14
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Originally Posted by buckytom View Post
oy vey, using a cooked chicken for jewish penicillin?

...
But you cannot use rotisserie chicken for "jewish penicillin"
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