My favorite chicken soup

This is from the family. From investigation has Hungarian and Russian roots.
Been eating this all my life. its takes hours to make, but I got to have it that way.
It basically a clear soup, much like Won Ton, but a lot different.
Adding some beef flavor really is best. The family recipee......
http://www.pitt.edu/~szek...t%20chicken%20soup.htm

why would you add beef to chicken?

bill voss


why would you add beef to chicken?

I added beef base to the chicken stock I used when making potato soup one time and will continue the practice. I was desperate: my soup had a serious case of "so what?" and needed extra depth, a 'bass note,' so I tried it and it worked very well. The beef was undetectable, as I had added just a little, but it definitely rounded out the flavor. The soup ended up being very good.

Last time I made it I just used a piece of beef, I think said "for soup". however there was no bone. I think all the bones are required for the best soup. Just plain MORE FLAVOR. Its great. Its also great to later take out some beef and put in on a plate, along with a potato, carrot, onion, etc, and
some brown mustard for the beef. I also like to make sandwiches from the white chicken meat, with some mayo. When our families made it almost every Sunday, it was ready around noon, and its an all day meal, usually all
gone by the end of the day.

Adding beef is great for the taste and cutting up on the plate you take out of the soup along with veggies. It's not just soup. And the beef is WITH bone. You ca also just use beef bones. It the marrow!!

Greg

 
 
My problem is the only enamel lined pot I got is under the bed.
Which reminds me anyone seen Papa Joe lately???
 
I often add beef to chicken soup----whatever is in the refrig --
and lots of vegetables.  Put a mound of cooked rice in a big bowl and pour soup over it --- love to have a day or two
old piece of French Bread to dunk also.
 

What restaurant is that from?

White with red or blue trim and wood handle on wire bail? Or is it black/blue speckle porcelain? I don't think any of these young un's know how useful a chamber pot was nowadays. Besides, Allcald,LeCruset,and the rest of the brandware don't make such an essential nowadays nor will you find one in BBB.
 
 

the ancient mariner
 
My problem is the only enamel lined pot I got is under the bed.
Which reminds me anyone seen Papa Joe lately???
I

Mine is plain blue and good size. Point is, the longer you cook, the more the metal taste becomes apparent in a stainless pot.

Greg

Lentil is good, but I've become addicted to Safeways creamy mushroom bisque. FDA should put a warning label on that stuff: Eating this soup will cause an addiction to it's high fat goodness.
 
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