#recipe: rotisserie chicken broth

[psalacanthea]

rotisserie chickens make good soup. if you've never tried to make a soup from a chicken carcass:

strip remaining white meat chicken off of carcass, set aside

remove skin with fat still attached/any big globs of fat (check near thighs/neck area, there's usually some very fatty bits)

add vegetable ends/pieces to a big pot. If you're adding veggies to your soup, any discard bits should go in the pot. Carrot tops and ends, onion root/top, celery bits, etc. When you cook you can save your veggie scraps for making broth, just chuck them in a bag in the freezer instead of in the trash

Add garlic (rarely does a soup not need garlic, ok?) you can just crush the cloves and toss them in, no need to chop.

If you want to sautee the veggies now is the time. Cook them in the pot until the aromatics become fragrant.

if you haven't eaten the legs/wings, add them whole to the pot

if you plan to boil the broth (quicker), remove the thigh meat as well. If you're going to do a low simmer, the dark meat can stay on. It's fatty enough to not dry out, unlike the white meat, and will add flavor.

Break up the carcass if necessary to fit in your pot (channel your inner barbarian and rip that shit up) and add

If you're using fresh herbs, put some of each in the pot.

Cover with water until the carcass is just submerged

Cook for 1 hour, strain to separate broth. Discard everything but the broth, unless there's meat on the carcass you want to save. If there is, pick it off and add it to your white meat.

If the broth looks fatty, let it cool and skim off the fat. The more fat you remove from the carcass beforehand, the less you have to worry about.

Make your soup using the broth!

Here's my soup recipe for the day, it's quite a simple one:

Chicken enchilada soup

ingredients:

3 cloves garlic

2 med carrots or large handful of baby carrots

1 med onion, diced

2 large tomatoes, diced

Any other veg that needs using (i've got zucchini today)

Rotisserie chicken and broth

Ancho chile powder (if you don't have/can't find, just use chili powder. I make my own chile powder from dried chiles, mine is a mix of ancho and guajillo )

Tomato paste

Optional toppings: shredded cheese, tortilla or tortilla chips, salsa verde, sour cream, avocado, etc

1- Put your empty soup pot on the stove at med-high heat until it's quite hot

2- Add 3 big honking tablespoons of chile or chili powder to the bottom of the clean and hot pot. Stirring frequently with a spatula, cook chile powder until its color darkens and it becomes very fragrant. Add a touch of ground cumin if you want it a bit more smoky (or a chopped chipotle in adobo if you like smoky AND spicy)

3- Add 2 tablespoons of tomato paste and saute until the paste is slightly caramelized- IE you can smell it quite strongly (the chile can make it hard to see if the tomato's darkened.

4- Add garlic and onion, continue sauteing until fragrant.

5- Add chopped carrots, tomato, and other veggies. Saute until most of the liquid from the fresh tomatoes has evaporated. Add chicken stock.

6- Chop all chicken to appropriate bite sizes, add to pot. Turn heat to low, simmer until everything is cooked through and liquid has reduced to your preference.

7- taste for seasoning. rotisserie chicken has lots of salt, so generally it shouldn't be necessary to add too much. Pepper for sure, though!

And then it's done! You can toss whatever you want in, even pasta if you prefer it. The secret to adding pasta to soup, though, is to cook the pasta SEPARATELY and put your serving in the bottom of your bowl before you ladle the soup over it.

When you store the leftovers in the fridge, the pasta goes in a separate container to chill. That way it doesn't absorb all the broth and become sad and mushy <3

sunday souuuuup

[aturnoftheearth]

i’ve been binge watching this youtuber (dollar tree dinners) and she is so sweet and creative and her videos are so entertaining and they give me so many ideas for recipes but also like?? general inspiration to find new ways to make something out of nothing?? anyway i had nothing set to cook for dinner bc we’re really towards the end of the grocery run and now im managing to make chicken pot pie thank you rebecca dollar tree dinners i adore u

[lovesodeepandwideandwell]

Slow roasted chicken in a cast iron skillet. That's the key

[fruitviine]

What's your favorite animatronic at Freddy's?

honestly? chica! she seems like she'd be really fun to hang out with, and who doesn't like food? I only hope she could find it in her heart to forgive me for my diet being about 90% chicken though...

[oculuspentacam]

Recipe for Easy Chicken Broth When a rotisserie chicken is finished, use the carcass to make this delectable homemade chicken broth. You can then consume it right away, use it in your favorite soups, or freeze it for later use. 2 teaspoons salt, 1 large onion cut into large chunks, 2 medium carrots cut into large chunks, 2 medium rotisserie chicken carcasses, 8 cups water, 1/2 cup fresh spinach, 2 large stalks celery cut into large chunks

[suchbeautifulbrokenthings]

Rotisserie Chicken Soup This rotisserie chicken soup contains whole wheat noodles, canned corn, and aromatic vegetables but no pre-made broth or bouillon is required.

[foodffs]

Chicken Gnocchi Soup is an easy, super delicious soup that comes together in less than thirty minutes with the addition of rotisserie chicken. It combines gnocchi, onions, celery, carrots, spinach, and chicken into a creamy broth. It is one of our favorites, and this recipe is just as good or if not better than Olive Garden’s recipe.

[kedreeva]

Well, it took 2 full days of reducing, but here's my chicken stock bullion! It is cooling/freezing in my little portable freezer so it doesn't wreck the temp o in my real freezer, and then I will pop them out and stash them in the chest freezer for later use. We don't eat a lot of chicken, but we do use a lot of chicken stock for rice dishes, and this reduces our non-compostable waste.

I also pitted, cut, packed, and froze 4lbz of dark sweet cherries for later. LOOK at how pretty these bad boys are!

Recipe for the bullion under cut!

4 rotisserie chicken carcasses (everything we didn't eat the day of acquisition, bones, skin, juices etc)

6-8 large carrots (washed, ends clipped, but not peeled), cut in half to make thick chunks

1 Vidalia onion (as much of it as possible, chunked into quarters)

2 celery hearts (pulled apart, tips snipped, green stalks only not the yellow inner heart... That's for me to crunch on while waiting)

3 heads of garlic (not cloves, the whole head, cloves peeled)

1/2-3/4 cup dried parsley flakes (prefer to use whole fresh stalks but my garden is still growing and I have dried to use up)

Salt (no idea how much but. Salt.

Normally that's the recipe but it's been kind of bland (I know chicken stock is supposed to be kind of bland but this was worse) so I also added a tablespoon of cumin, a pinch of paprika, a pinch of cinnamon, and a spoonful of brown sugar, and it really kicked the flavor up well.

Toss everything into the pot, fill with water past the level of the stuff in it, and let simmer (not boil) for 8-12 hours. If you want the broth to be clear (not opaque) you can skim the foam/Stuff off the top as you go, and make sure you DO NOT BOIL it. Once it hits boil temp the proteins dissolve and cannot be separated back out and the broth will be opaque. Which doesn't hurt anything imo and skimming is more work so I don't bother, but some people don't like it.

Remove the chicken and stuff to a bowl or other pot (I use a screen colander over a smaller pot and ladle stuff in until I'm sure it will fit and then dump the rest in). Take the clean liquid that is left and reduce to the desired concentration. I could have gone another hour or so on this batch, I think but I was done waiting.

[ms-demeanor]

Huh. Realized I made a soup from leftovers that would make a pretty decent beginner soup.

Leftover Turkey Pot Pie Soup

The goal of this soup is to be (relatively) quick and easy to prepare and to make use out of leftover poultry. It relies pretty heavily on pre-made ingredients (though you can make those ingredients yourself if you want to)

Ingredients:

Pre-cooked turkey or chicken (one large turkey breast, two medium chicken breasts). You can use leftovers, a grocery store rotisserie chicken, or, optionally, uncooked frozen chicken breasts or thighs. The poultry should not be breaded and the skin should be removed; if you are using uncooked frozen poultry you may want to taste more carefully and make sure to season sufficiently.

64oz poultry or vegetable stock (I used the stock I made out of turkey carcasses and my stock bags of kitchen trimmings from the freezer, but store bought is fine) (if you do not want to or cannot use stock, you can also just use water but you will likely have to add more spices and I would recommend adding one extra carrot and one extra onion)

3tbsp Cooking oil (can be olive oil or canola oil or butter - use what you've got handy and what tastes good to you, you don't have to buy something special for this)

1 cup of frozen peas

2 large carrots coarsely chopped

2 large onions coarsely chopped

3 tbsp cooking starch (most people use corn starch, I use potato starch because of food allergies. Any neutrally flavored starch is fine, but do not use flour).

1/2 cup milk/half and half/cream (you can use a combination or just one of these, it depends on what's in your kitchen and what taste you prefer)

Poultry seasoning (pre-made mix; alternately you can add sage, rosemary, and marjoram to taste. I added poultry seasoning then added extra sage and rosemary)

Salt

Black pepper

Paprika

Garlic powder

3 Bay Leaves

1tsp dried Parsley

Tools:

4-6 quart stock pot with a close-fitting lid

Chef's knife (for chopping vegetables and poultry)

Cutting board

Large cooking spoon

Small bowl

Fork or small whisk

Before you cook:

Read the entire recipe and check that you have all the tools and ingredients listed in your kitchen and ready for use.

Prep your kitchen - make sure there's room in the trash can, that the sink is clear of dishes, and that there is a burner on the stove clear for your pot. Designate a space close to the stove as your working area and set your cutting board there so you can easily transfer from your cutting board to the pot.

Gather your ingredients - make sure that you've got all the tools and ingredients listed. If you want to, you can take the time to measure out everything at this stage and have it ready to go in the pot.

Prep your ingredients - wash and chop your carrots, peel and chop your onions. Remove the skin from your poultry (if frozen, set the poultry aside, you will do something slightly different) and chop into bite-sized pieces.

Cooking Instructions:

Turn the heat on your stove to medium and warm the oil up in the bottom of the pan. Once it is shimmering and flowing easily, add the chopped carrots and onions to the pan.

Add a small amount of each of your seasonings to the pot - no more than half a teaspoon of each at this stage - and stir them in with the vegetables.

Stirring continuously, heat the vegetables and spices until the onions are softened and translucent.

If you are using pre-cooked poultry, add it to the pot and stir it in with the vegetables and spices (if you are using raw frozen poultry, don't add it to the pot yet). Add in the frozen peas at this point.

Add your broth or stock to the pot and stir, using your spoon to scrape the bottom of the pot to make sure nothing is sticking to the bottom. Add the bay leaves to your pot. Increase the heat to high and watch the pot until it comes to a boil.

If you are using raw frozen poultry, NOW add the frozen meat (whole breasts or thighs still frozen) to the pot and bring to a boil. For raw frozen poultry ONLY keep the pot covered at a boil for thirty minutes, watching to make sure it doesn't boil over. Once the poultry has cooked for thirty minutes, use your spoon to remove the pieces from the pot and set them on your cutting board, then cut them into bite-sized pieces. Instructions are the same regardless of what meat you're using after this step.

Once the previous steps are finished, reduce the heat to a low simmer and cover the pot. Let simmer for half an hour.

Taste the soup and add spices and seasonings as needed. You will probably want to add more salt first, half a teaspoon at a time. Add in your salt then stir and simmer for five minutes before tasting again. Repeat as needed, adding spices in small amounts to adjust the flavor as you go.

Once the flavor is close to right, mix the milk and the starch in a small bowl, whisking thoroughly to ensure that there are no lumps. Gradually add the starch slurry to the soup a few tablespoons at a time. Stir between increments, checking for thickness. When the soup is at the desired thickness (should be quite thick, like what you would find inside of a pot pie) taste test the soup and adjust spices as needed.

Add parsley and do a final taste test, simmer for five minutes before serving.

If you want, you can let the soup cool and fill a pre-made pie crust with it (top and bottom crust, making sure to leave holes for venting) then bake in a 400 degree Fahrenheit oven for 40 minutes or until the crust is golden brown.

For the slurry, I like to use 2:1 liquid to starch when mixing an use half and half for the slurry but add a couple of tablespoons of heavy cream after the soup has started to thicken; this is totally optional and if you just go based on what's in the recipe you should be fine.

How to make homemade stock, if you want to:

as you cook over the course of several weeks, gather things like onion tops, the ends of tomatoes, wilty celery, and whatever other safe-to-eat but unpleasant vegetable trimmings you've got and add them to a 1-gallon freezer bag.

Keep the bag in the freezer and add stuff until the bag is full. Once it's full, or if you happen to have a chicken or turkey carcass and a mostly-full bag, add the frozen trimmings and any meat trimmings or carcasses you have to a large stock pot (at least a two gallon pot).

Add in a few cloves of garlic and a few bay leaves

Add in water until the vegetables and trimmings are completely covered.

Bring to a boil.

Reduce heat and let simmer for a minimum of two hours.

Turn off the heat and let cool

Spoon or strain out the solids - one way to do this is to pour from the pot into a collander and into another large pot. You can also use a slotted spoon or a strainer or ladle out the liquid from the stock pot, but you want to discard the solids and keep the liquids.

Skim excess or undesired fat off of the stock and discard.

Ladle or pour the stock into containers for storage. I like to use cleaned salsa jars and leave about 20% of the space in the jar free, then freeze the stock in jars so I can use it whenever I want to.

If you aren't freezing the stock, use it within two weeks.

[elminx]

Thai Style Chicken Soup: a Kitchen Witch Recipe for the Days When You Can't Kitchen Witch

Since I am sick, I wanted to share my favorite soup that helps me feel better fast. This isn't so much a magic recipe because I don't have the energy to do real kitchen magic when I am ill. But it's full of many ingredients that can help you feel better, and that's a different type of magic.

This is my absolute favorite soup, and I'm happy to make it for my partner or friends, even if I'm not the one who's under the weather. It is even better when I'm feeling ill. The chicken broth plus coconut milk soothes a sore throat, and the spices help to break up congestion. It stores well in the fridge for a couple of days and tastes even better after the flavors have had time to meld.

Besides the fresh ingredients, we like to keep everything needed to make this soup on hand during cold and flu season, just in case. We pick up the rest no-contact at our grocer to keep everyone else safe.

You will need:

Rotisserie chicken, shredded - about two cups

6 cups chicken broth

1/2 tbsp ground turmeric*

1/2 tbsp ground ginger*

1 tsp chili powder

2 cloves garlic, minced

1 fresh chili (as hot as you can stand - seed or not to your tolerance)

2 tbsp fish sauce (Worcestershire in a pinch, but Thai is better)

1/2 cup crushed peanuts

1/2 can coconut milk

juice of 1 lime

ramen noodles without flavor-packet (1 package per person you are serving)

4 tsp. toasted coconut, optional but recommended

fresh cilantro, optional, optional but recommended

green onion, optional but recommended

*if you have fresh, add them in with the garlic and fresh chilis

Saute garlic and fresh chili until tender

Add broth, turmeric, and ginger - bring to a boil and cook for 10 minutes

Reduce heat, add chicken, fish sauce, coconut milk, and crushed peanuts, ramen noodles, and cook for an additional 2-3 minutes (depending on the cooking instructions on your noodles)

Remove from the heat and add in lime juice

Serve with coconut, cilantro, and green onions as a garnish

If you have an InstaPot or similar, a hack to make this even more healthful when you are sick is to strip the chicken and make a bone broth to use as the base for this recipe. You can substitute store-bought bone broth as well.

Tip Jar

[artdcnaldson]

chicken and dumplings used to be my absolute fav as a kid omg i haven’t had it in yearsss

It’s so easy babe hold on recipe beneath the cut

Ingredients:

12 c water

Salt/pepper/garlic powder to taste

1 can chicken broth

4 cans home style biscuits

pack of chicken breast tenderloins (or instead you could shred up a rotisserie chicken from the grocery store for more flavor! if you do this obviously skip the chicken steps below)

Steps:

fill large soup pot with 12 c water, add in chicken tenderloins and season pot with salt, pepper, and garlic powder. BE HEAVY HANDED it makes the broth taste good!! Set to med-high heat and boil for ≈25 minutes

Once chicken is cooked, remove from pot (turn off the stove during this part) and either shred or cut chicken up into small bites. Add back into pot, add in chicken broth. Return to boil.

Open biscuits and tear into small bite sized pieces, drop directly into pot. I usually use 3 cans, 4 if I want LOTS of biscuits. Once all biscuit “dumplings” are in the pot, cook for ≈10 minutes or until dumplings have mostly sunken

And that’s it!!! It’s so yummy I promise. This is how my mom made it growing up and it’s my favorite. The broth is so good you can drink it on its own I swear. Perfect comfort food.

[messier51]

In reference to your tags on the food that makes life worth living post - what are chicken squares???

They're kind of like chicken salad sandwiches but wrapped up and baked in crescent roll dough.

They are very delicious.

[image description: four baked chicken squares still on the pan. they aren't very square but the crescent roll dough is nicely browned and they're covered in browned stuffing bits]

At the risk of sounding like a food blogger, these are the food that I'd ask for when given a choice for my birthday. These are kind of an ultimate comfort food nostalgia thing for me. I use an altered version of my grandma's recipe (I measure with my heart, I am so sorry gramma but it turns out just fine this way, and no extra mushrooms) which is below vvvv. There IS a recipe online, on the Official Pillsbury Website (https://www.pillsbury.com/recipes/savory-crescent-chicken-squares/) from one of their contests. The name on the recipe is not my grandma, but the location is not far from where she lived. My grandma's recipe is better (obviously) but they're very similar and the version at the link is half the size if you want to try it but don't want to do math or something.

Part of the reason for making the full 8-sandwich version from my grandma's recipe is that it uses a full modern 8oz package of cream cheese (instead of the 3oz version that used to be common I guess?), and then you do not put the other half back in your fridge and forget about it until it gets moldy. If that's too much food, the chicken squares freeze really well! Just bake them for slightly shorter (I do it about 20 minutes) and then stick them in a freezer bag in the freezer until you want to eat them. They just need to be re-baked!

Chicken Squares Recipe (from aj's grandma)

Filling:

1 8oz package of softened cream cheese

1/2 stick butter (that's 1/4 cup) (recipe says "or margarine" lol) melted (you use the other half of it below)

4 cups cooked cubed chicken (this can be approximate. One rotisserie chicken or so. Leftover turkey works great! Canned chicken would probably be good too. My sister does hers with mushrooms for vegetarian reasons but I have no clue how to do that. You can adjust this though! It's super forgiving.)

1/2 tsp salt

1/4 tsp pepper

4 Tbsp milk (that's 1/4 cup)

4 Tbsp lemon juice

3 Tbsp chopped chives or onion. (Or like, as much as you want. If you like onion, more onion is really good in this. I have used half a large onion, a whole bundle of green onions, whatever looks good. 3 Tbsp is not enough imo, but if you're not into onions, then maybe ignore me)

2 8oz cans of refrigerated crescent rolls.

Sauce:

1 can chicken broth

2 cans cream of mushroom and/or cream of chicken soup

1 pint cream, half and half, or milk

sauteed fresh or canned mushrooms

Topping:

Pepperidge Farm Herb Seasoned Dressing (not the cubed kind) (you can use whatever breadcrumbs you have but the seasonings are really good! Sage, thyme, rosemary, poultry seasonings, whatever.)

The other half of your stick of butter

Instructions:

Cream the cream cheese (a stand mixer is helpful for this) and beat in 1/2 stick of melted butter. Beat until smooth.

Add chicken, onion, salt, pepper, milk, lemon juice. (Order doesn't really matter.) Mix well.

Separate 1 package of crescent dough into 4 rectangles. Firmly press perforations to seal 2 triangles together. Pat out dough to make thinner and larger (make it sorta square if you cant). (See alternate options below*)

Place about 1/2 cup filling into the center of each dough rectangle. Pull the 4 corners to the center. Twist slightly and pinch together, and pinch the sides that came together to seal. (It's totally ok if they're not perfect. They filling isn't gonna go anywhere.)

[4 unbaked chicken squares on a cookie sheet with a silicone baking mat. Three of them are sealed and kind of lumpy, the fourth is still laying out as a square-ish shape of dough with a scoop of filling in the middle. It's got a lot of green onions in it.]

Repeat with your second roll of rolls.

Melt other 1/2 stick of butter in a shallow bowl or pie plate and fill a 2nd shallow bowl with the stuffing/dressing/herbed seasoned bread crumbs.

Set out a cookie pan (I like to line them with parchment paper but it's fine if you don't, they won't stick).

Carefully lift one sandwich packet. Dip both sides(!) in butter and then in the stuffing. Place on the cookie sheet. (Sometimes I wear gloves for this step, your fingers WILL get gooey. You want the bread crumbs sticking out all over, it'll be delicious.)

Repeat for the rest of them.

[four unbaked chicken squares coated in butter and stuffing bread crumbs on a cookie sheet, ready to go into the oven]

Bake at 350°F for 20-25 minutes (or at 375 for about half an hour if you live on top of a mountain like me). They should be golden brown when they're done (see photos at top and bottom of the post).

You can partially bake and freeze or refrigerate for later!

Prepare sauce:

(I'm going to be honest I don't bother. Sometimes I make a can of cream of mushroom soup in the microwave and pour it on top. It's good! But it's way too much for just a me, and it doesn't freeze as well.)

Sauté mushrooms in about 1/4 cup of butter (sorry that's another half stick of butter, that wasn't in the list above)

Heat chicken broth and cans of soup.

Mix in mushrooms

Simmer until thick and bubbly. Reduce heat and add cream right before use. DO NOT boil after adding cream.

To serve, ladle mushroom sauce over each chicken square on plate.

[a baked chicken square in a shallow bowl swimming in cream of mushroom soup]

*Alternatives to trying to make squares out of crescent dough:

Supposedly it works with dinner roll dough too but I don't remember ever doing that.

Buy the sheets of crescent dough, which makes it a little less likely to split along the diagonal where you tried to smoosh them together.

Make little roll ups! Spoon filling onto large side of the crescent roll triangle and roll up just like you would if you were making it without filling (this is also really good with jam or nutella js). You can still dip them in the butter and dressing, they turn out great! You get a bigger bread to filling ratio, so you might need more rolls for the same amount of filling. Bake time is a little shorter though, keep an eye on them. They're cute though!

[three chicken roll ups(?) on a plate]

[baked chicken squares and roll ups on parchment paper-covered cookie sheets sitting on the stove]

So, go forth and eat chicken squares. I've got some in my freezer that I made after thanksgiving with my leftover turkey, I'm going to eat some on Monday for my birthday meal, as is traditional.

[lokisis]

I have made soup (magic potion) to feel better myself, so now I pass the recipe unto thee:

Ingredients

6 cups vegetable stock (or chicken stock) (broth works just as well)

1 cup uncooked wild rice

8 ounces baby bella mushrooms, sliced

4 cloves garlic, minced

2 medium carrots, diced

2 ribs celery, diced

1 large (about 1 pound) sweet potato, peeled and diced

1 small white onion, peeled and diced

1 bay leaf

11/2 tablespoon old bay seasoning

1(14-ounce) can unsweetened coconut milk (or see cream sauce option below*)

2 large handfuls of kale, roughly chopped with thick stems removed

fine sea salt and freshly-cracked black pepper

Stovetop Method:

1: Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

2: Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf (I personally use TWO leaf of bay) and Old Bay seasoning. Stir to combine.

3: Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.

4: Add the coconut milk and kale to the soup, and stir gently until combined.

— Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed. (Keep that mf Old Bay on standby you will need extra!!)

I add a whole hand shredded rotisserie chicken to the soup before I add in the coconut milk and kale

If you use olive oil, veggie stock and no chicken then its a vegan meal!

5: Serve warm and enjoy! Goes great with a warm baguette!

Get better soon, my liege

Damn. How can you afford this

Half joking. Thank you for the recipe. I'll see what I can do with our... limited supply lol

I feel so bad for constantly complaining.. it's what I do to soothe myself. But I appreciate everyone being so kind to me anyway. Imagine a blob fish out of water holding tissues and an ipad

[missguomeiyun]

Avgolemono

Hi hi~ As you know, I don't like rice. .. but like congee lol Tina introduced this rice-soup to me while we were hanging out & I loved it! So then I made it at home :D

Avgolemono is a Greek rice-soup & the characteristic feature is the lemon-egg 'sauce'. I have never considered adding lemon anything with rice. In fact, it's not a common thing I have at home - lemons. That being said, I have lemon *juice* always in the fridge.

I looked at several recipes to get an idea of what's needed. I didn't have celery so I substituted with zucchini. It's NOT the same BTW. I had the "original" version at Tina's place. The celery makes the soup more sweet.

Anyway, begin by saute-ing the veggies: carrots, onion, & [celery]. I used the dill olive oil from Evoolution to start it up!

Add bay leaves & broth, & *garlic.

I used the dehydrated garlic cubes from Hmart. Recipe says fresh garlic cloves.

Add rice. Then turn down the heat to simmer/cook the rice.

The highlight = egg & lemon.

The tempering step is crucial (using the broth from soup) bcos you wanna like create a smooth lemon-egg 'liquid' before pouring this into the soup.

Add the lemon-egg mixture in & stir slowly. Season to taste .. I used rosemary sea salt.

Add chicken. So the lazy way is using store-bought rotisserie chicken lol or you can prepare your own chicken.

Done~

It's more congee-like than I had hoped. It is supposed to be more rice - soup esque, if you know what I mean? But I personally didn't mind it. As I said, I like congee haha

I did make this again 2 weeks later, WITH celery this time but kept everything else the same.

This was closer to Tina's avgolemono in flavour but all in all, very appetizing dish. It's hot but tastes refreshing at the same time bcos of the lemon. Try it!

[smalltowngnoll]

Feel Better Soup

Nothing like some warm soup in your belly to get you feeling better! This item can only be used once per battle and was given out by the Advent Calendar in Y24.

So it isn’t a food item, but I have the sick and needed to make my cure-all chicken noodle. This has gone under some revisions since I was in the college dorms, sicker than a dog.

Ingredients

1/2 c butter or olive oil

1-2 baby bok choy, slices with greens separated

2 carrots, diced

1 leek, sliced

1/2 an onion and a celery stick, if you have it, sliced

4 c veggie or chocken broth

1 head garlic

1 TBS olive oil for pan

salt

pepper

1 lb cooked chicken, diced (rotisserie is fine)

half a bag of veggie spiral noodles (1/2 lb of any pasta, really)

Recipe

Cut the tips off the head of garlic. Drizzle in olive oil and tightly wrap in aluminum foil.

Bake at 350*F for 45 minutes.

Once cooled, squeeze out roasted garlic and mash to a paste with a knife.

In a large pot, melt butter/heat oil. Then sauté leeks, carrots, bok choy stems, and onion and celery if using.

Once soft, add the broth, chicken, 1 tsp salt, and 1 tsp pepper.

In a separate sauce pan, cook noodles to al dente.

Add chicken, garlic, bok choy greens, and noodles to pot. Season as needed. Cook until heated.

Note: Leftovers will be thicker, resulting in a more casserole style meal. Equally delicious. Add water if you prefer soup, though.

Shitty Picture

This is a thick and hearty soup. Always makes me feel better!

[amuppetreference]

recipe 1

as per my deal with a hungry entity, i am posting the occasional recipe. i am not a professional chef, and these are not written formally. i hope these humble offerings will still suffice.

avgolemono soup

this is basically a creamy soup with no dairy, instead using a mixture of eggs and lemon juice. many different cultures have versions of this as a sauce or a soup. i'm using the greek name as it is the most common in the u.s.

personally, i'm familiar with it through sephardic cusine. kosher law forbids mixing dairy with meat, and thus most cream sauces and soups were forbidden. this proved a wonderful substitute. the ingredients are easy to come by, and while it requires some concentration it doesn't take that long to make.

tools

a pot. i use my dutch oven but pretty much any pot will do. just don't use a saucepan.

large heat proof bowl

whisk

spatula. i prefer to use a wooden one.

ladle.

cutting board

knife. it just needs to be sharp enough to chop onions

ingredients

salt and pepper. i like kosher salt and have a pepper grinder with a blend of black, white, and red peppercorns, but that's just me.

3ish tablespoons olive oil. just enough to cover the pan and cook the onions. i've tried shmaltz and butter as well, and while i wouldn't recommend substituting it can be done in a pinch.

1 yellow onion. or a white onion. just not a red one. i've tried using a few shallots instead and i wasn't a fan, but some people might like it.

3 or 4 eggs. this will impact texture. 3 eggs to 1/2 cup of lemon juice will result in a slightly lighter and fluffier soup and four eggs to 1/2 cup lemon juice will be slightly thicker and creamier soup.

8 cups chicken broth. i just use better than bullion. if you want more control over the saltiness, i'd recommend getting low-sodium broth and salting to taste.

1/2 cup lemon juice. use fresh lemon juice. it's one of those cases where you really can taste the difference, and citrus juicer are inexpensive. if you're unsure how many you'll need, just grab a bag.

1 cup orzo. arborio rice (a starchy short grain rice used to make rissoto) can also be used, although i'd recommend only using 1/2 to 3/4 cups of that.

shredded chicken. just get a rotisserie chicken and shred it yourself. i prefer breast meat in this dish, but you can add dark meat or even chicken skin if you want. add as much as you want. i'm not your mom.

fresh dill.

instructions

shred the chicken

chop or dice the onion according to your preference. if you don't know how, just google some techniques. and use the cutting board. if you don't have one, get one. you need it. season with salt and pepper.

if you haven't already, juice those lemons and measure it out.

gather all your ingredients and tools. trust me, it's way easier.

heat the olive oil in your pot/dutch open/whatever over medium heat

add the chopped/diced onions and sautée until softened. how much is up to you.

add the chicken broth and bring to a boil.

add the orzo and cook until tender.

in the mean time, combine the eggs and lemon juice in the heat-proof bowl and whisk together. don't half ass this. you should end up with a fluffy, light mixture.

now here comes the tricky part. when the orzo is cooked, reduce the heat until the soup is at a gentle simmer (i'd aim for low-medium). then, SLOWLY add about one cup of hot broth to the egg-lemon mixture WHILE WHISKING THE MIXTURE. you can use a measuring cup or your ladle. this can be tricky to do alone, so if you prefer you can get someone to pour the broth or whisk the mixture for you.

then, slowly begin to add the mixture into the soup while CONSTANTLY WHISKING THE SOUP. if done incorrectly, the soup will curdle and you'll end up with something more like egg drop soup. go slow, and pay attention. if the soup gets above a gentle simmer, turn down the heat more. don't stop whisking for more than a few seconds though. i told you this part was hard.

add the chicken. it shouldn't take more than a minute to heat through.

remove from heat and adjust seasoning. serve hot, and garnish the soup with fresh dill. you can skip that last part if you want to, but i think it really brings the dish together flavor wise.