Chicken soup -- how long to cook?

(N T) said:

Needless to say, my overcooking is the constant complaint.

Howdy,

Reduce by 15 minutes. Serve. Listen.

Continue as above.<g>

HTH,

--
Kenneth

If you email... Please remove the "SPAMLESS."

It needs some chicken fat for flavour. I add garlic and ginger as well as salt and pepper. Cook
chicky till it fall off the bone and take if out let cool and then proceed with dumplings or balls
or what ever. The broth is then very edible. If it still doesn't have enough flavour add a couple of
chicken legs with feet attached and you will also have a fine gelatin.

N T said:

There's a complaint in my house that I overcooked chicken in the soup. There are so many recipes
for chicken soup. I did this: Put about four thighs and legs (organic) in the pot with 4 quarts
water and some vegetables -- carrots, celery, onion, etc. Brought it just up to the boil, about to
boil, then turned it down to simmer. Stopped it at 1 hour and 15 minutes. The complaint is that
the chicken is tasteless from being overcooked. Needless to say, my overcooking is the constant
complaint. I try to keep it to the minimum time but can't seem to find the borderline. What do you
think it is?

N T said:

There's a complaint in my house that I overcooked chicken in the soup. There are so many recipes
for chicken soup. I did this: Put about four thighs and legs (organic) in the pot with 4 quarts
water and some vegetables -- carrots, celery, onion, etc. Brought it just up to the boil, about to
boil, then turned it down to simmer. Stopped it at 1 hour and 15 minutes. The complaint is that
the chicken is tasteless from being overcooked.

I'd venture to say it was tasteless because you used too little chicken and too much water. Goomba

"N T" <[email hidden]> wrote in message
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Quoted message said:

There's a complaint in my house that I overcooked chicken in the soup. There are so many recipes
for chicken soup. I did this: Put about four thighs and legs (organic) in the pot with 4 quarts
water and some vegetables -- carrots, celery, onion, etc. Brought it just up to the boil, about to
boil, then turned it down to simmer. Stopped it at 1 hour and 15 minutes. The complaint is that
the chicken is tasteless from being overcooked. Needless to say, my overcooking is the constant
complaint. I try to keep it to the minimum time but can't seem to find the borderline. What do you
think it is?

I would use half water/half chicken or veg stock. Chicken boiled in just water tends to be rathy
tasteless. I also use ginger in mine and sometimes sweet paprika. If I use the sweet paprika I
use 1/3 chick stock, 1/3 cup stewed tomatoes and 1/3 cup water. It's a little different, but
really good.

Suzan

N T said:

There's a complaint in my house that I overcooked chicken in the soup. There are so many recipes
for chicken soup. I did this: Put about four thighs and legs (organic) in the pot with 4 quarts
water and some vegetables -- carrots, celery, onion, etc. Brought it just up to the boil, about to
boil, then turned it down to simmer. Stopped it at 1 hour and 15 minutes. The complaint is that
the chicken is tasteless from being overcooked. Needless to say, my overcooking is the constant
complaint. I try to keep it to the minimum time but can't seem to find the borderline. What do you
think it is?

Add a package of ramen noodles, including the flavor packet in the last 10 minutes. The little bit
of MSG will make a world of difference. You might also add some thyme and black pepper.

Bob

You can also cook the chicken just until it is done, remove the chicken and debone it, then put the
bones back into the chicken soup for the remaining time to flavor the broth.

"N T" <[email hidden]> wrote in message
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Quoted message said:

There's a complaint in my house that I overcooked chicken in the soup. There are so many recipes
for chicken soup. I did this: Put about four thighs and legs (organic) in the pot with 4 quarts
water and some vegetables -- carrots, celery, onion, etc. Brought it just up to the boil, about to
boil, then turned it down to simmer. Stopped it at 1 hour and 15 minutes. The complaint is that
the chicken is tasteless from being overcooked. Needless to say, my overcooking is the constant
complaint. I try to keep it to the minimum time but can't seem to find the borderline. What do you
think it is?

I think you're overcooking the vegetables. I use a whole chicken, boil until done w/kosher salt &
peppercorns. Remove the chicken & peppercorns let cool and debone, set aside. Meanwhile season the
chicken broth with whatever spices you'd like then add the vegetables and cook for about 20 minutes.
Taste the broth at this point and add seasonings if necessary. Throw the chicken back in just enough
to heat it up. You can also add precooked pasta or rice with the chicken. If the vegetables are
mushy then the whole soup tastes overcooked. Hope this helps! Roberta

"N T" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

There's a complaint in my house that I overcooked chicken in the soup. There are so many recipes
for chicken soup. I did this: Put about four thighs and legs (organic) in the pot with 4 quarts
water and some vegetables -- carrots, celery, onion, etc. Brought it just up to the boil, about to
boil, then turned it down to simmer. Stopped it at 1 hour and 15 minutes. The complaint is that
the chicken is tasteless from being overcooked. Needless to say, my overcooking is the constant
complaint. I try to keep it to the minimum time but can't seem to find the borderline. What do you
think it is?

(N T) said:

There's a complaint in my house that I overcooked chicken in the soup. There are so many recipes
for chicken soup. I did this: Put about four thighs and legs (organic) in the pot with 4 quarts
water and some vegetables -- carrots, celery, onion, etc. Brought it just up to the boil, about to
boil, then turned it down to simmer. Stopped it at 1 hour and 15 minutes. The complaint is that the
chicken is tasteless from being overcooked. Needless to say, my overcooking is the constant
complaint. I try to keep it to the minimum time but can't seem to find the borderline. What do you
think it is?

Save all your bones, and get a "soup chicken" once in a while. Make stock out of them after roasting
in the oven. Then, when you make chicken soup cook the veggies in the stock, and add eating chicken
near the end, so it will be just done. Don't try to use the meat on the soup chicken except for
croquettes or dumplings, where you can season them directly.

Rodney Myrvaagnes J36 Gjo/a

The meme for blind faith secures its own perpetuation by the simple unconscious expedient of
discouraging rational inquiry.
- Richard Dawkins, "Viruses of the Mind"

"Lorena" <[email hidden]> wrote in message
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Quoted message said:

You can also cook the chicken just until it is done, remove the chicken

and

Quoted message said:

debone it, then put the bones back into the chicken soup for the remaining time to flavor
the broth.

That is exactly what I did the last time I made chicken and dumplings. And the reason I did it was
the same reason the OP mentioned.... overcooked chicken, and underflavored broth on a previous
attempt. So this time I boiled the chicken just until done, then removed it, deboned it and put the
skin and bones back into the stock to cook longer. Thus my chicken was still firm and flavorful, and
my stock was cooked long enough to reduce somewhat and get the most from the bones and skin. I
strained my stock after cooking and it was rich, well-seasoned and delicious. I used only legs and
thighs, because that's what I had. I usually use whole chickens, plus a few backs, necks, whatever I
have saved up when I make stock. I think just using legs and thighs doesn't give as rich a broth,
and that was my reason for doing it this way. I'll do it this way from now on, I think.

....just what works for me. Miss Jean, 9M3W6D

Quoted message said:

"N T" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

There's a complaint in my house that I overcooked chicken in the soup. There are so many recipes
for chicken soup. I did this: Put about four thighs and legs (organic) in the pot with 4 quarts
water and some vegetables -- carrots, celery, onion, etc. Brought it just up to the boil, about
to boil, then turned it down to simmer. Stopped it at 1 hour and 15 minutes. The complaint is
that the chicken is tasteless from being overcooked. Needless to say, my overcooking is the
constant complaint. I try to keep it to the minimum time but can't seem to find the borderline.
What do you think it is?

Miss Jean said:

I usually use whole chickens, plus a few backs, necks, whatever I have saved up when I make
stock. I think just using legs and thighs doesn't give as rich a broth, and that was my reason
for doing it this way. I'll do it this way from now on, I think.

Next time try roasting your vegetables and chicken parts before throwing them into the pot... mmmmm.

Practice safe eating - always use condiments

On 31 Jan 2004 16:20:23 -0800, [email hidden] (N T)

Quoted message said:

There's a complaint in my house that I overcooked chicken in the soup. There are so many recipes
for chicken soup. I did this: Put about four thighs and legs (organic) in the pot with 4 quarts
water and some vegetables -- carrots, celery, onion, etc. Brought it just up to the boil, about
to boil, then turned it down to simmer. Stopped it at 1 hour and 15 minutes. The complaint is
that the chicken is tasteless from being overcooked. Needless to say, my overcooking is the
constant complaint. I try to keep it to the minimum time but can't seem to find the borderline.
What do you think it is?

Your timing isn't unreasonable, provided you took it down to a simmer after you brought it to a
boil.... maybe the amount of water was a little too much, but lots of people like a thin broth... so
next time add some SALT. Just a little perks up a flat tasting dish (which is soup, in your case).

Practice safe eating - always use condiments

"N T" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

There's a complaint in my house that I overcooked chicken in the soup. There are so many recipes
for chicken soup. I did this: Put about four thighs and legs (organic) in the pot with 4 quarts
water and some vegetables -- carrots, celery, onion, etc. Brought it just up to the boil, about to
boil, then turned it down to simmer. Stopped it at 1 hour and 15 minutes. The complaint is that
the chicken is tasteless from being overcooked. Needless to say, my overcooking is the constant
complaint. I try to keep it to the minimum time but can't seem to find the borderline. What do you
think it is?

Generally, I pull the chicken out of the stock mix and strip it from the bones. The bones go back
into the pot for simmering, etc. When I am done simmering, I strain & discard the bones & old
veggies. I do a second strain, and then add fresh celery, some celery tops, onion, carrot & garlic,
and bring the stock to a nice simmer.

When it is time to make the actual soup, I gauge how much I will need, and put it in a separate pot,
I bring that up to a boil, add the noodles, and at that time, I also add the meat back in. The point
is, you do not need to have the meat simmering the entire time you are making the soup stock. Cook
the meat, and then get it out of the stock. It will retain flavor that way.

--
Tank

This Space To Let

[email hidden] (N T) wrote in
:"]news:[email hidden]:

Quoted message said:

There's a complaint in my house that I overcooked chicken in the soup. There are so many recipes
for chicken soup. I did this: Put about four thighs and legs (organic) in the pot with 4 quarts
water and some vegetables -- carrots, celery, onion, etc. Brought it just up to the boil, about to
boil, then turned it down to simmer. Stopped it at 1 hour and 15 minutes. The complaint is that
the chicken is tasteless from being overcooked. Needless to say, my overcooking is the constant
complaint. I try to keep it to the minimum time but can't seem to find the borderline. What do you
think it is?

When I make Chicken Soup, I use "Chicken Stock", pieces of cooked Chicken Flesh, mixed veggies, and
noodles or rice.

When I make "Chicken Stock" I use the boney parts of several chickens, water, spices, and several
flavourfull veggies like onions, celery, parsnips etc. The trick is to use enough boney chicken
parts (necks, back bones, wings, left over carcasses) and not to use salt. Usually water to cover
the boney bits by a inch plus garlic cloves,onion halfed, bay leaf, 10 or so peppercorns, several
carrots, several ribs celery, and a parsnip. This gets simmered for several hours till the veggies
are mush or extremely soft. Strain this and chuck all solids as they have given up all flovour to
the stock. Next cool this in the fridge (usually over night) till you can remove any fat easily as
it will harden into a sheet. If the stock is thickened and like partially set jello (while cold) you
have made a very good stock. Roasting the chicken parts and the veggies, before you start, makes for
nice brown stock. Using ginger and other spices or sherry/wine as well works well. But leave off
using salt untill you turn the stock into soup.

--
Once during Prohibition I was forced to live for days on nothing but food and water.
--------
FIELDS, W. C.

N T said:

There's a complaint in my house that I overcooked chicken in the soup. There are so many recipes
for chicken soup. I did this: Put about four thighs and legs (organic) in the pot with 4 quarts
water and some vegetables -- carrots, celery, onion, etc. Brought it just up to the boil, about to
boil, then turned it down to simmer. Stopped it at 1 hour and 15 minutes. The complaint is that
the chicken is tasteless from being overcooked. Needless to say, my overcooking is the constant
complaint. I try to keep it to the minimum time but can't seem to find the borderline. What do you
think it is?

The complaint is silly. The chicken is supposed to be tasteless. The flavor from the chicken is
imparted to the broth in the soup. If you want, you can chop up some of the chicken into chunks and
serve it in the soup just for the texture, but most people just disgard the chicken or use it in
chicken salad with lots of herbs and spices to add flavor.

orion said:

I would use half water/half chicken or veg stock. Chicken boiled in just water tends to be rathy
tasteless. I also use ginger in mine and sometimes sweet paprika. If I use the sweet paprika I
use 1/3 chick stock, 1/3 cup stewed tomatoes and 1/3 cup water. It's a little different, but
really good.

I think there's a misunderstanding about what the OP asked. The complain was that the meat of the
chicken is tasteless, not the actual soup. But that's what's supposed to happen so the problem is
that the people eating the soup ought not to be served the actual chicken meat; it should be removed
from the soup before serving.

"N T" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

There's a complaint in my house that I overcooked chicken in the soup. There are so many recipes
for chicken soup. I did this: Put about four thighs and legs (organic) in the pot with 4 quarts
water and some vegetables -- carrots, celery, onion, etc. Brought it just up to the boil, about to
boil, then turned it down to simmer. Stopped it at 1 hour and 15 minutes. The complaint is that
the chicken is tasteless from being overcooked. Needless to say, my overcooking is the constant
complaint. I try to keep it to the minimum time but can't seem to find the borderline. What do you
think it is?

Yep, too long! Chicken soup should start with chicken stock. Then simmer the thighs in the stock for
about 20 minutes and remove them. Add the carrots etc. (things that need cooking) and simmer 10-15
min until they are almost done. Remove the meat from the bones and return to the soup along with
things that don't need cooking, such as cooked pasta or cooked veg. Never cook pasta in the soup as
it makes it cloudy and starchy.

--
Peter Aitken

Remove the [censored] from my email address before using.

<[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

orion said:

I would use half water/half chicken or veg stock. Chicken boiled in

just

Quoted message said:

Quoted message said:

water tends to be rathy tasteless. I also use ginger in mine and

sometimes

Quoted message said:

Quoted message said:

sweet paprika. If I use the sweet paprika I use 1/3 chick stock, 1/3

cup

Quoted message said:

Quoted message said:

stewed tomatoes and 1/3 cup water. It's a little different, but really good.

I think there's a misunderstanding about what the OP asked. The complain was that the meat of the
chicken is tasteless, not the actual soup. But that's what's supposed to happen so the problem is
that the people eating the soup ought not to be served the actual chicken meat; it should be
removed from the soup before serving.

If I were making stock, I wouldn't keep the chicken. When I make chicken soup, I use the chicken. OP
is asking about soup, not stock or broth.

ciao,

Suzan

"sf" <[email hidden]> wrote in message
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Quoted message said:

Miss Jean said:

I usually use whole chickens, plus a few backs, necks, whatever I have saved up when I make
stock. I think just using

legs

Quoted message said:

Quoted message said:

and thighs doesn't give as rich a broth, and that was my reason for

doing it

Quoted message said:

Quoted message said:

this way. I'll do it this way from now on, I think.

Next time try roasting your vegetables and chicken parts before throwing them into the
pot... mmmmm.

Practice safe eating - always use condiments

I will try that on a day when I am home and a little extra time. It sounds like a great
idea. thanks.

I've also been sharing your sig line with my friends. They think it's great too.

Miss Jean

"sf" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Miss Jean said:

I usually use whole chickens, plus a few backs, necks, whatever I have saved up when I make
stock. I think just using

legs

Quoted message said:

Quoted message said:

and thighs doesn't give as rich a broth, and that was my reason for

doing it

Quoted message said:

Quoted message said:

this way. I'll do it this way from now on, I think.

Next time try roasting your vegetables and chicken parts before throwing them into the
pot... mmmmm.

Practice safe eating - always use condiments

Yanno, I always forget to do this, it makes an incredible difference. Thanks for reminding me!

Suzan