#homemade chicken soup
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OMG! Delicious homemade chicken soup I made entirely from leftovers! Chicken was leftover store-cooked chicken, leftover rice, leftover 7-grains I had, even old carrots! Cooked in broth with egg noodles, onions, green onions, parsley, and tarragon - AMAZING. The white fluffy thing is a 'snow white fungus' from the Asian store. I cooked it separately and added it last - next time I will add it right to the soup to re-hydrate since it thickened the water I had it in. It's. All. Good.
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Homemade Chicken Soup with Not-So-Homemade Matzo Balls
I always make my own chicken soup. It is delicious broth. I usually make a few batches and freeze them because it’s a great thing to have frozen in quart containers as stock and will last for up to six months frozen. When the holidays come—whether Rosh Hashanah or Passover—I always make my chicken soup with matzo balls. I make the soup a day ahead and skim whatever fat is on there before adding…
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#holiday recipes#Homemade Chicken Soup#Homemade chicken soup with or without Matzo Balls#Matzo Balls#Passover Recipes
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Lemon chicken tortellini soup recipe
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#I just spent my whole evening doing cooking & more cookin#made a whole chicken for two dinners this week#carcass soup AND a chicken pot pie I finished the filling for + homemade pie crust#I’m feelin good#also hi here’s my bum bc you probably don’t care for my cooking adventures. some ppl do lmaoo
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Time to eat my irl Ghibli soup
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hey. hey. did you know if you buy a rotisserie chicken ($5-10 depending on where you get it) you can dig into it like a rat, then strip and save the rest of the meat, then make as much stock as you can fit in your largest pot by simply simmering the bones with herbs and veggies or veggie scraps for 6-8 hours, thereby easily doubling the value of your purchase and making the best soup base ever?
#let me know if I should go into detail here#seriously homemade stock is just so good#I just used some random baby carrot a few garlic bulbs some sage I dried from my garden peppercorns and bay leaves#life pro tips#money saving#don’t forget to strain and KEEP. the stock#life hacks#rotisserie chicken#cooking#homemade#food#soup#recipes#breaking news#costco#mine
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My great-uncle runs grocery stores and he told me about having to close down the one by the university because the students never bought fresh perishable foods there and (though I haven't been a college student these 6 years) I still am very proud of myself whenever my grocery list is just perishables
#today i got kale arugula smoked salmon apple lemon green beans and coconut milk#to be supplemented by chicken pot pie (homemade w homemade broth and chicken fat to make the roux) and butternut squash soup#and chia seed pudding and eggs to feed me for the week#am i like. a healthy eater?? i know i am but the amount of greens i actually want to eat rn is shocking#also hello i'm barely clinging to life and health in the aftermath of 2 trips in 2 weeks but i AM clinging#i am fed i worked out outside i am showing up at work and getting it done#i still have an entire conference paper to write in the next 8 days#and i need to get my car repaired#AND apply for a job (many things have changed in me so fast job-wise#but i can't really post about it til i journal about it but that won't happen for days)#my soul is so full though i got so much physical touch and saw beloved friends and their children#4 parently professors 10 dear friends and 3 children IT WAS THE BEST#and then today i had dinner with my friends here and goofed with the twins so :) all's well :)#i just am on a tight deadline to get my body and life stabilized before next weekend i take another road trip and pms#love you all i hold you dearly i intend to send forth mail. once i'm sane at home again. which may not happen til december#oh! and my copy of deep secret by diana wynne jones came in the mail while i was gone#and! i got to the colorwork part of my sweater and it looks AWESOME
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Burmese Coconut Chicken Noodle Soup (Ohn No Khao Swè) 🍜🍗🥥 ( full recipe ⬇️ )
Ingredients:
For the Soup:
• 1 lb (450 g) boneless chicken thighs, cut into bite-sized pieces 🐔
• 2 cups coconut milk 🥥
• 4 cups chicken broth 🍲
• 1 cup chickpea flour (or gram flour) 🌾
• 1 medium onion, finely chopped 🧅
• 3 garlic cloves, minced 🧄
• 1-inch piece of ginger, minced 🧑🏻🍳
• 2 tbsp fish sauce 🐟
• 2 tbsp soy sauce 🌿
• 1 tsp turmeric powder 🌿
• 1 tsp paprika 🌶️
• 1 tsp ground coriander 🌿
• Salt and pepper to taste 🧂
• 1 tbsp vegetable oil 🫒
• 1 lb egg noodles 🍜
For Garnish:
• 1/2 cup chopped cilantro 🌿
• 1/2 cup sliced green onions 🧅
• 1/2 cup fried shallots 🧅
• 2 hard-boiled eggs, halved 🥚
• Lime wedges 🍋
Instructions:
1. Cook the Chicken:
• Heat vegetable oil in a large pot over medium heat.
• Add the chopped onions, garlic, and ginger. Sauté until fragrant and onions are translucent.
• Add the chicken pieces and cook until they are no longer pink.
2. Make the Soup Base:
• Stir in turmeric, paprika, and ground coriander. Cook for another 2 minutes.
• Add chickpea flour and stir well to coat the chicken.
• Gradually pour in the chicken broth, stirring constantly to avoid lumps.
• Add coconut milk, fish sauce, and soy sauce. Bring to a simmer and cook for 20-30 minutes, until the chicken is tender.
3. Prepare the Noodles:
• Cook the egg noodles according to the package instructions. Drain and set aside.
4. Assemble the Soup:
• Divide the cooked noodles into bowls. Ladle the coconut chicken soup over the noodles.
5. Garnish and Serve:
• Garnish with chopped cilantro, sliced green onions, fried shallots, and halved hard-boiled eggs.
• Serve with lime wedges on the side.
#Burmese Coconut Chicken Noodle Soup (Ohn No Khao Swè) 🍜🍗🥥#food#food blogs#delicious#recipe#food pics#homemade#foodshow#dessert#breakfast#home made soup#healthy food#healthy eating#food photography
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Do u eat soup (I have no idea what I'm doing-)
what kind of person doesn't eat soup
#ask#im very basic i enjoy a good homemade chicken noodle soup w/ a lot of veggies <333#i also rly like chicken and dumplings served over rice
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Creamy Chicken Congee topped with Bacon
Add bones for the most delicious congee. It's a cost-effective and environmentally friendly method of cooking, but I use it because the chicken congee I make with the bones is far superior. Congee can be made with just water and rice; nevertheless, many traditional meals around the world use the time-honored method of adding bones to dishes that don't necessarily call for them.
“When I give food to the poor, they call me a saint. When I ask why the poor have no food, they call me a communist.” ― Dom Helder Camara
#food#asian cuisine#chinese cuisine#congee#rice porridge#rice soup#comfort food#chicken dishes#rice dish#homemade#home cooking#home cooked meal#my photography#food photography#original photography#thelcsdaily
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Okay. I know I have a lot of cooking mutuals, what do I need to do to make cooking enjoyable??? I am so fucking tired of eating canned soup and kraft mac n cheese and "concoction" (ground beef with whatever else I have that needs eaten and every spice I own). I know people say "if you don't like veggies try different ways of cooking them!" here the thing though, I hate veggie prep. So even changing how I cook them, everything else about veggies is an awful experience for me so I never want to do it. I know people talk about "15 minute meals!" and "one pan recipes!", but so far those have all been lies. People talk about experimenting and trying new things, but I straight up don't know how to do that. People say to listen to podcasts or audiobooks while prepping, but either I focus on the prep and hear none of the story or I focus on the story and struggle with the prep. I am not fast with prep, so meals that require prepping multiple things at once or prepping something while something else is cooking never fails to stress me out to a wild degree. I don't know how I'm supposed to keep everything from burning and keep things stirred and chop up everything and get the next ingredients out and clean as I work all at the same time. I do not enjoy picking out recipes or buying groceries (genuinely hate more than any other chore besides laundry), so meal prep is next to impossible for me. I forget to thaw meat nearly every time I want to cook something and so end up putting it off for days. I can never seem to get my roasted veggies to actually roast, somehow they just steam themselves in the oven. I do not want or like cooking gadgets, so I am doing everything with the very basic supplies. I am cooking for one person so leftovers are a constant issue (I have eaten so much left over food that I find genuinely sickening because I didn't want to waste it). And then I have to do this every day forever till I die. How do I make myself like this??? I am so fucking tired of eating gross food.
#the last time I cooked something myself I genuinely enjoyed was a pork tenderloin and the time before that was a soup#both were delicious and amazing#and both took well over several hours to complete.#I did nothing but cook those nights and didn't get to eat until like 8 or 9#in theory!!!! neither should have taken that long but I am not speedy!!!!#but anyway because they were so time consuming and messy and stressful I have never made them again#and it's been 2 years since the soup and probably almost 1 since the tenderloin#I tried other ways of cooking pork tenderloin and they were meh to actually gross and I was fighting my gag reflex#to force myself to eat the whole thing (homemade mustard for a crust without the correct ingredients is nasty fyi)#I have a handful of cookbooks some of which have recipes I would genuinely like to eat#but it's just so much#I don't know what to do#I ate some chicken strips and lettuce (both dipped in ranch) and cottage cheese last night#and I was actually forcing myself to eat every single bite because it was so gross feeling in my mouth and the taste was not good either#today I made some pilsbury cinnamon rolls and eating them was also just disappointing#I thought about making chicken and rice for dinner#I got a seasoning packet to try that my family said is super super good#but the chicken is frozen... I guess if I got it out now it would thaw#and the rice I have is eugh. it never cooks fully (tbh I'm not a huge rice person anyway)#and I don't have anything to eat with it? some frozen veggies but they don't feel like ones that would go#and I can never get frozen veggies to actually cook properly so I hate the way they feel when I eat them#I could make a muffin mix but I'm so tired of just eating carbs#I want to cry. I hate this
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CHICKEN SOUP 🍗🥕🧅🍄🧄
All the contents of my fridge overdue to be used, including rotisserie chicken, farro and plenty of SPICES: thyme, parsley, oregano, garlic and onion powder, salt and pep, squirt of lemon juice and a tbs of butter.
#cooking#garden#gardening#gardening tips#herb garden#plants#recipes#vegetable garden#flowers#greenhouse#autumn#fall cooking#chicken soup#homemade#soup weather#soup#vegetable soup#eat#food prep#foodblogeats#foodblogger#foodforthought#foodpics#foodie
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Crockpot lemon chicken orzo soup
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Soup in a mug >>> soup in a bowl
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My unorthodox Yangchunmian noodle soup/阳春面
(This is the reason why I was rendering lard lol)
Homestyle unorthodox Yangchunmian noodle soup recipe (enough for 1 person but must be served in a big ramen bowl) (Note: this version includes pork fat and is therefore not vegan/vegetarian/halal/kosher):
Ingredients (optional ones marked with *):
Noodles (preferably thin)
Egg
Soy sauce
Cooking oil
Pork lard (preferably rendered following the recipe that includes baijiu/green onions/ginger; if not, there are brands out there that can imitate the taste)
Pyropia seaweed (this is what nori is made from so unseasoned nori is also fine; also sold dried in giant discs)
*Wakame (brown kelp) OR Shanghai bok choy (stem is green instead of white) OR dried shiitaki mushrooms
Green onion
Chinese black vinegar (the one I used is Duliu Laocu/独流老醋, Zhenjiang Xiangcu/镇江香醋 is also fine)
Ground white pepper
Sugar
*Salt
Sesame oil
*Fish sauce/鱼露
*Chicken bouillon powder
Preparation:
Chop green onion, just one will do
Tear off a 2"x2" piece of pyropia seaweed OR 2 small pieces of nori
*If adding bok choy, wash bok choy
*If adding dried shiitaki mushrooms, rehydrate it first
In a ramen bowl, add:
~4 tbsp of soy sauce
~3/4 tsp of pork lard
~1 tsp of Chinese black vinegar
*A few drops of fish sauce
~1/2 tsp ground white pepper
~1/4 tsp sugar
*~1/4 tsp chicken bouillon powder
~1/2 tsp seasame oil
Pour just enough hot water to melt pork lard and combine everything together, mix well
In a sauce pan (at least 1.5 qt):
Turn on heat, set to medium
When pan is hot, rub the pyropia seaweed on the bottom of the pan a couple of times to mimic toasting, then put seaweed into ramen bowl
Pour a little cooking oil into pan, fry the egg until over hard
Add 5 cups of hot water into pan
Add noodles, *add bok choy
Let it cook
*When noodles are halfway done, add the vegetable (wakame/shiitaki mushroom) as desired
When noodles are done, pour everything into bowl, mix well with the soup base in the bowl
*Add salt as desired
Top with fresh chopped green onion and serve
The end product should taste mildly salty, mildly sour, and umami. Overall taste should be mild.
#the reason the soup looks more like the soup in ramen is because I fried the egg before boiling it with the noodles#frying anything before making soup out of it will make the soup more opaque#the traditional version uses homemade clear chicken stock but aint nobody got time for that#chinese cooking#chinese food#recipes#yangchunmian#阳春面
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I made a big pot of soup that's been simmering all day. And very soon I'll be eating a bowl of it and watching space movies with the family
#[static]#I made chicken soup since I had a whole chicken in the freezer#next week I'm going to make a stew to use up the last couple of pounds of chuck I have in there as well#homemade chicken soup is the easiest thing in the world to make#you just need a whole chicken and some water and some vegetables (and herbs)#it takes all day to make but that's just because you gotta leave the chicken in the pot for a few hours for itself to make the broth#otherwise all you're doing is just throwing it all in a pot and waiting there's really nothing more to it
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