#homemade chicken soup

[johnthestitcher]

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.

[020755]

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…

[saltandlavenderblog]

Lemon chicken tortellini soup recipe

[care666bear]

[bubblemaximus]

Time to eat my irl Ghibli soup

[heydrangeas]

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?

[lovesodeepandwideandwell]

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

[foodshowxyz]

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.

[giggly-squiggily]

hi friend!! how are you holding up? :)

Hey friend! If I’m being completely honest- mentally I feel like utter crap; both for given reasons and some personal things going on in my IRL life that have been leaving me a bit more down than usual; hence my spacey presence here on the ol’ hell sight 😅

That said, I’m determined to find and celebrate the brighter things in life! My birthday is next week, I’ve been working through my backlog of otome games in my free time with moderate success (Tengoku Struggle is amazing btw just gonna throw that out there) and I’ve been living for the new Blue Lock season! They’re small things, but right now they’re helping me hang in there.

I hope you’re doing alright right now yourself friend 💖 May you find joy and comfort in things you love! Take care, treat yourself to something that makes you happy and remember that you’re always welcomed to come by and chat via asks here on my blog!

Sending lots of hugs to everyone! 💖💖💖💖

[solargeist]

Do u eat soup (I have no idea what I'm doing-)

what kind of person doesn't eat soup

[thelcsdaily]

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

[girlscience]

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.

[saltandlavenderblog]

Crockpot lemon chicken orzo soup

[ohmytomatoe]

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.

[gardening-guy]

i'm doing so much cooking lately

today i'm making friendsgiving turkey, sautéed kale with fried green tomatoes from the garden, and a lovely lil quiche with fresh dill, fresh green onions, and other fillings not from the garden.

yesterday i made homemade chicken noodle soup in the slow cooker, and i'm donating the leftovers in reusable containers to my local community fridge!

[nojaloart]

this was not, in fact, normal overstimulated exhaustion post work shift, but in fact overstimulation exhaustion fever! wahoo