Chicken stoup

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skilletlicker

Head Chef
Joined
Aug 28, 2005
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2,270
Location
Memphis, TN
Old bachelor cooking.

Meat and Stock from six chicken legs, leftover Chinese takeout rice, carrots, celery, onions, peas, garlic, and thickened with flaxseed meal.

By the way, gonna take a minute to get used to this new format.
 
Sounds good. I had never heard of thickening soup with flax seed meal before. Does it work well? I might have to give that a try.
 
Hi taxlady, it works. Different than fat and flour though; more viscous; think okra.
You are a moderator now. Congratulations. :)
 
Hi taxlady, it works. Different than fat and flour though; more viscous; think okra.
You are a moderator now. Congratulations. :)
Thanks for the info. I will have to give it a try. I'm not so fond of thickening soup with roux.

Nope, I'm not a moderator. Years ago, I was a moderator. That's why it says, "Moderator Emeritus".
 
Some soups, like Borscht, I will take a cup or so of the finished soup, strain back a bit of the liquid part and then blend it smooth before adding it back to the pot.
 
I'll have to try that for thickening, too - that okra like texture doesn't bother me! Something I keep on hand for thickening is some flour I make with some red lentils, or masoor dal.
 
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