Leftover veg?? and chicken? Can I make soup?!
Ok so I have potatoes, leek, turnip and carrots left over from dinner!. I also have some chicken wings I don't want to waste them, can I make soup!? and how!?
Please give lots of details I am really stupid when it comes to cooking!?
ThanksWww@FoodAQ@Com
Please give lots of details I am really stupid when it comes to cooking!?
ThanksWww@FoodAQ@Com
Answers:
Since everything is already cooked , just shred the chicken off the bones , chop your veggies to size , and add to chicken broth til heated through!.!.!.on medium 15 -20 min
Here are some other ideas for you!.!.!.
Potato Leek Soup Ingredients
3 Leeks (lighter portion) sliced very thin 1 tablespoon Lemon pepper
3 stalks Celery sliced thin 1 1/2 tablespoon Garlic minced
2 Carrot chopped 1 teaspoon Cumin
2 tablespoon Butter 1 tablespoon Salt
8 medium Potatoes cubed 1 teaspoon Ground ginger
5 cups Chicken broth 1/4 cup Sour cream
3 cups Water
Instructions for Jeanine's Potato Leek Soup
Saute leeks, celery, carrots, and garlic in the butter for about 7 mins!. Add potatoes, stock, and water, and bring to boil!. Throw in spices!. Cook till potatoes are well done, about half hour!. Add sour cream!. If needed for thickening, you can also add one quarter of a cup of milk mixed with one and one half Tbsp cornstarch!.
Eat as is, or puree about half for a creamier soup!.
OR~
FAST COUNTRY CHICKEN SOUP
4 cans (14 1/2 oz!.) clear ready to serve chicken broth
5 carrots, peeled and cut into 1 inch pieces
1 lb!. turnips, peeled and cut into 1 inch pieces
1 lb!. red potatoes, cut into 1 inch pieces
1 sm!. bay leaf
1 lg!. parsnip, peeled and cut into matchstick thin strips
1/4 c!. chopped fresh parsley
1 med!. leek, split in half lengthwise and cut into 1 inch pieces
1/2 tsp!. pepper
1/8 tsp!. dried thyme leaves, crushed
1 med!. clove garlic, minced
2 1/2 to 3 lb!. broiler-fryer, cut up and skinned
1!. In 6 quart Dutch oven over high heat, heat broth to boiling!. Reduce heat to low!. Add carrots, turnips, potatoes, bay leaf, thyme and garlic!.
2!. Cover, simmer 10 minutes!. Add chicken, parsnips, parsley and pepper; simmer 30 minutes more until vegetables are tender!. With slotted spoon, remove chicken from soup!. Remove meat from bones, return meat to soup!.
3!. Add leeks; heat thoroughly!. Remove bay leaf!. Makes 13 cups or 7 servings!.
Enjoy your weekend;)Www@FoodAQ@Com
Here are some other ideas for you!.!.!.
Potato Leek Soup Ingredients
3 Leeks (lighter portion) sliced very thin 1 tablespoon Lemon pepper
3 stalks Celery sliced thin 1 1/2 tablespoon Garlic minced
2 Carrot chopped 1 teaspoon Cumin
2 tablespoon Butter 1 tablespoon Salt
8 medium Potatoes cubed 1 teaspoon Ground ginger
5 cups Chicken broth 1/4 cup Sour cream
3 cups Water
Instructions for Jeanine's Potato Leek Soup
Saute leeks, celery, carrots, and garlic in the butter for about 7 mins!. Add potatoes, stock, and water, and bring to boil!. Throw in spices!. Cook till potatoes are well done, about half hour!. Add sour cream!. If needed for thickening, you can also add one quarter of a cup of milk mixed with one and one half Tbsp cornstarch!.
Eat as is, or puree about half for a creamier soup!.
OR~
FAST COUNTRY CHICKEN SOUP
4 cans (14 1/2 oz!.) clear ready to serve chicken broth
5 carrots, peeled and cut into 1 inch pieces
1 lb!. turnips, peeled and cut into 1 inch pieces
1 lb!. red potatoes, cut into 1 inch pieces
1 sm!. bay leaf
1 lg!. parsnip, peeled and cut into matchstick thin strips
1/4 c!. chopped fresh parsley
1 med!. leek, split in half lengthwise and cut into 1 inch pieces
1/2 tsp!. pepper
1/8 tsp!. dried thyme leaves, crushed
1 med!. clove garlic, minced
2 1/2 to 3 lb!. broiler-fryer, cut up and skinned
1!. In 6 quart Dutch oven over high heat, heat broth to boiling!. Reduce heat to low!. Add carrots, turnips, potatoes, bay leaf, thyme and garlic!.
2!. Cover, simmer 10 minutes!. Add chicken, parsnips, parsley and pepper; simmer 30 minutes more until vegetables are tender!. With slotted spoon, remove chicken from soup!. Remove meat from bones, return meat to soup!.
3!. Add leeks; heat thoroughly!. Remove bay leaf!. Makes 13 cups or 7 servings!.
Enjoy your weekend;)Www@FoodAQ@Com
CHICKEN WINGS WITH CARROTS
2 to 2 1/2 lb!. chicken wings
Salt and pepper
4 tbsp!. butter
2 c!. slice onions (2 lg!.)
1 tbsp!. butter
8 to 10 sliced carrots
2 cans chicken broth (13 1/2 oz!.)
1 sm!. bay leaf
1 clove garlic, crushed
2 tbsp!. chopped parsley
Sprinkle wings with salt and pepper, brown in 2 batches using 2 tablespoons butter for each!. Remove from skillet!. Saute onions in 1 tablespoon butter 1 minute!. Return wings to skillet!. Add carrots, chicken broth, bay leaf, and garlic!. Bring to boil!. Boil uncovered for 20 minutes or until carrots tender!. Makes 4 servings!.
~~~~~~~~~~~~~
HOMEMADE "JEWISH" CHICKEN SOUP
Pieces of chicken (4) (breasts, legs, thighs, wings)
1 sweet potato, skinned & diced (lg!. pieces)
1 turnip, diced
2 carrots
3-4 parsnips, skinned & diced
1 lg!. onion
Dill weed
Place chicken in large pot!. Sprinkle vegetables around chicken!. Add water to cover chicken (3/4 of pot full)!. Add salt and pepper to taste!. Add dill weed (about 1 tablespoon)!. Bring to a boil, then reduce heat to simmer and cook for 2 hours (or more)!. (Minimum cooking time not more than 3 hours!. For excellent flavor, 2 hours!.)
Boil up some egg noodles or other thin variety, separately and add to soup!. Guaranteed to cure all ills!.
~~~~~~~~~~~~~~~~~~~~
VEGETABLE SOUP WITH CHICKEN WINGS
6 chicken wings
2 onions, chopped
1 turnip, chopped
1 celery stalk, diced
2 carrots, chopped
2 tomatoes, diced
1 bay leaf
1 tbsp!. parsley, chopped
1 garlic clove, minced
1/2 tsp!. salt
2 qts!. boiling water
Cook chicken wings in the water until nearly done!. Cook onions, carrots, turnip, celery and tomato in 1/2 cup of water until softened!. Add bay leaf, parsley, and a pinch of thyme; and the rest of the ingredients to the chicken wings!. Bring mixture to a boil, reduce heat, cover and simmer slowly for 1 hour!. Yields 2 quarts!. Will keep for 2 weeks in the refrigerator!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Www@FoodAQ@Com
2 to 2 1/2 lb!. chicken wings
Salt and pepper
4 tbsp!. butter
2 c!. slice onions (2 lg!.)
1 tbsp!. butter
8 to 10 sliced carrots
2 cans chicken broth (13 1/2 oz!.)
1 sm!. bay leaf
1 clove garlic, crushed
2 tbsp!. chopped parsley
Sprinkle wings with salt and pepper, brown in 2 batches using 2 tablespoons butter for each!. Remove from skillet!. Saute onions in 1 tablespoon butter 1 minute!. Return wings to skillet!. Add carrots, chicken broth, bay leaf, and garlic!. Bring to boil!. Boil uncovered for 20 minutes or until carrots tender!. Makes 4 servings!.
~~~~~~~~~~~~~
HOMEMADE "JEWISH" CHICKEN SOUP
Pieces of chicken (4) (breasts, legs, thighs, wings)
1 sweet potato, skinned & diced (lg!. pieces)
1 turnip, diced
2 carrots
3-4 parsnips, skinned & diced
1 lg!. onion
Dill weed
Place chicken in large pot!. Sprinkle vegetables around chicken!. Add water to cover chicken (3/4 of pot full)!. Add salt and pepper to taste!. Add dill weed (about 1 tablespoon)!. Bring to a boil, then reduce heat to simmer and cook for 2 hours (or more)!. (Minimum cooking time not more than 3 hours!. For excellent flavor, 2 hours!.)
Boil up some egg noodles or other thin variety, separately and add to soup!. Guaranteed to cure all ills!.
~~~~~~~~~~~~~~~~~~~~
VEGETABLE SOUP WITH CHICKEN WINGS
6 chicken wings
2 onions, chopped
1 turnip, chopped
1 celery stalk, diced
2 carrots, chopped
2 tomatoes, diced
1 bay leaf
1 tbsp!. parsley, chopped
1 garlic clove, minced
1/2 tsp!. salt
2 qts!. boiling water
Cook chicken wings in the water until nearly done!. Cook onions, carrots, turnip, celery and tomato in 1/2 cup of water until softened!. Add bay leaf, parsley, and a pinch of thyme; and the rest of the ingredients to the chicken wings!. Bring mixture to a boil, reduce heat, cover and simmer slowly for 1 hour!. Yields 2 quarts!. Will keep for 2 weeks in the refrigerator!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Www@FoodAQ@Com
Are the chicken wings already cooked!? If so just pick the meat off!. IF not, then boil them until the meat falls from the bone!. Pick the meat out, SAVE the broth!.
Strain the broth and use that as your soup base!. You can then chop the veggies and put it in the soup base with the chicken, cook on top of the stove til the veggies are done!.
A little seasoning would be good!. Do you have any oregano!? A pinch would be nice!.
~J~Www@FoodAQ@Com
Strain the broth and use that as your soup base!. You can then chop the veggies and put it in the soup base with the chicken, cook on top of the stove til the veggies are done!.
A little seasoning would be good!. Do you have any oregano!? A pinch would be nice!.
~J~Www@FoodAQ@Com
Ok, pull the meat(chicken) off of the bones!. All you really need to do is combine all of the ingredients together in a pot, add some water and simmer on the stove for a while!. You'll want to be very careful not to overcook because the chicken and all is already done!.
Put the heat on about medium for the first 15-20 minutes then turn all the way down to low for another 10-15 minutes!. And you can add a few herbs and spices to your taste!.
Bon Appetit!Www@FoodAQ@Com
Put the heat on about medium for the first 15-20 minutes then turn all the way down to low for another 10-15 minutes!. And you can add a few herbs and spices to your taste!.
Bon Appetit!Www@FoodAQ@Com
Yeh, Course!. You Can Either Do It Thick Like A Broth!.
If You Want A Runny Soup Just Blend It All & Warm It Up!.
To Get It Like A Broth Get A Pan Of Boiling Water & Chop You're Potatoes Up Depending How Chunky You Want Them!. Dice The Leek!. Cut The Carrot & Turnip Up Into Small Chunks!. Boil The Potatoes Until They Are Cooked And Soft!. Add 2 Beef Stock Cubes Then Add The Rest Of The Veg!. If The Chicken Is Cooked Just Cut It Up And Add It Then Leave It To Thicken!.
That's What My Mum Does Sometimes
Hope I Helped :DWww@FoodAQ@Com
If You Want A Runny Soup Just Blend It All & Warm It Up!.
To Get It Like A Broth Get A Pan Of Boiling Water & Chop You're Potatoes Up Depending How Chunky You Want Them!. Dice The Leek!. Cut The Carrot & Turnip Up Into Small Chunks!. Boil The Potatoes Until They Are Cooked And Soft!. Add 2 Beef Stock Cubes Then Add The Rest Of The Veg!. If The Chicken Is Cooked Just Cut It Up And Add It Then Leave It To Thicken!.
That's What My Mum Does Sometimes
Hope I Helped :DWww@FoodAQ@Com
You have all you need!. Throw it in a pot with a little water (be daring--use your own judgment) and put it on low for a couple of hours!. Or all afternoon!. Throw in any spices you enjoy!. Soup out of leftovers is the easiest thing to make, a lot of fun and satisfying!. Www@FoodAQ@Com
yes you can, add the chicken put in a pot with all your vegertables, salt & pepper, add canned chicken broth enough to cover and simmer on the stove for about 1/2 hour!. Makes a great soup!.Www@FoodAQ@Com
OK pull the meat off the bone add the veggies water chicken broth season to your taste when you cook it ok it is not rocket science!.Www@FoodAQ@Com