"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Reply
 
Thread Tools Display Modes
 
Old 07-28-2009, 09:10 PM   #1
Cook
 
Join Date: Jan 2009
Location: Minneapolis, MN
Posts: 52
Question Chicken Wild Rice Soup - Broth Spice question - in progress!

OK, so I had a leftover chicken carcass (with one full drumstick and about 1 cup of cut up chicken breast that are reserved for the soup), and a tiny amt of drippings. So I dumped it in a large pot in a colander (for ease of getting tiny bones out), with a handful of sliced carrots, onion, two florets each of slightly chopped cauliflower and broccoli, some black pepper and two bay leaves. Water to cover - about 10 cups.

What else should I put in the broth??? The following is what I have to choose from:

I have fresh & dried sage, fresh & dried oregano, fresh & dried basil, fresh french thyme, a little fresh rosemary, (the rest are in the cupboard) -> tarragon, cumin, cardamom, paprika...

OK, I have more, but getting too irrelevant.

What would you put in knowing it's going to be chicken wild rice soup? And I don't plan on putting cream in the soup - I don't have any right now, just some rice milk that I'm not sure is necessary.

I plan on using kale, carrots, broccoli, onion and cauliflower as veggies in the soup.

Oh, and it's not straight wild rice - it's a cool mix I threw together of basmati, native MN wild rice, purple rice and red rice. Not that it matters, just nummy. =)

Oh, and I haven't put any salt in yet, because I wasn't sure how that affected the absorption rate of the water. I use Himalayan Sea Salt. Should I put it in broth or just wait til soup is going?

Your _sage_ advice?

Thanks!!!

__________________

__________________
Peace,
Carrie Anne, a gluten-free & soy-free Gemini
http://www.facebook.com/greenwarriorbunny
salubriousbunny is offline   Reply With Quote
Old 07-28-2009, 09:22 PM   #2
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
i like thyme, a bit of sage (a little goes a long way), and rosemary.
__________________

__________________

Wyogal is offline   Reply With Quote
Old 07-28-2009, 09:52 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Simmer the meat and bones with some onion, celery and carrot, a few peppercorns and a couple of cloves of garlic. When the broth is ready (after two-three hours of simmer), strain out all the bones and veggies. No salt until you season the final soup.

Then go on to make the soup. For herbs and spices, I'd go with thyme and a little cumin.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 07-28-2009, 10:05 PM   #4
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Add a couple drops of yellow food coloring. It really makes it look pretty.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 07-28-2009, 10:26 PM   #5
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
For color, I put in yellow onion skins, taking them out after the broth is done.
__________________

Wyogal is offline   Reply With Quote
Reply

Tags
broth, chicken, herbs, soup, wild rice

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:51 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.