I am attempting to make chicken soup from scratch for the second time. The first try came out tasting good but boring. What I would like to do, is to make it stand out. Here is what I was thinking, in addition to the normal vegetables (onions, carrots, celery) I am planning to add mushroom and spinach, not sure if I want potatoes or noodles yet. Here is the question, I also would like to add half and half (cream to heavy for me) and cheese, but I am unsure how much. I have approx 21/2 quarts of stock and chicken already made. Also any other suggestions to make the soup “stand out” will be greatly appreciated.
Thank you in advance
Irish
Gee, I make so many forms of chicken soup, the list is endless.
And I wouldn’t mix the mushrooms & spinach group with onion, celery or carrots.
Some veggies just don’t seem to pair well, but that’s me. Perhaps not all.
One thing I often do is beat two or three eggs, and just before turning off the soup as finished, I turn up the heat, and rapidly stir the eggs in while slowly pouring.
Also, I always use dark meat for chicken soup. I buy boneless skinless thighs, trim em, and either cut them into small pieces, or sometimes into big hunks.
White meat isn’t as forgiving if ya’ over cook, and doesn’t store and reheat as well.
Unless you will eat all the soup when it is freshly made I wouldn’t add any starch (pasta, rice, etc). Cook it separately and add it to the bowls befor adding the soup. The starch will continue to soak up liquid and get mushy if it stays in the soup a long time.