Comments on: Get Well Soon Soup

By: Dr. Brent

Dr. Brent — Wed, 24 Feb 2010 00:12:10 +0000

Hi, Ann

If you go to your grocer’s butcher, he can give you the “parts” which usually include the neck, liver, heart and sometimes the feet. You don’t have to use them, but they will make a more rich stock

By: Ann Brown

Ann Brown — Tue, 23 Feb 2010 23:42:40 +0000

In this recipe you call for “chicken parts”, as well as a whole chicken. What do you mean by “chicken parts”?

By: Dr. Brent

Dr. Brent — Thu, 04 Feb 2010 15:38:01 +0000

Hi, Elaine

Agreed. The beautiful vintage dishes are ESSENTIAL to the cure

By: Elaine

Elaine — Thu, 04 Feb 2010 03:08:22 +0000

Mmmm…there’s nothing better than a bowl of soup to get you on the mend especially when it is served in beautiful dishes!

By: Dr. Brent

Dr. Brent — Wed, 03 Feb 2010 11:09:45 +0000

Hi, WF

We will definitely give this a try for our next chicken soup. Moms are rarely wrong

By: Dr. Brent

Dr. Brent — Wed, 03 Feb 2010 11:08:48 +0000

Hi, Nicole.

We do the same thing! Waste not/want not

By: Nicole

Nicole — Wed, 03 Feb 2010 08:12:27 +0000

I always ask for the remaining bird carcasses after Thanksgiving/Christmas/New Years dinner, to many strange glances from the in-laws. I store them in the freezer, and then, when the time comes, I add them to my 16 qt stock pot, cover with water, bring to a boil, and then reduce to a simmer for 24 hours. At the end I have the most flavorful soup (after I strain the bones etc, out and add the leftover meat back in. (Of course I add veggies in as it nears the end of cooking). I cook noodles on the side so I can freeze extra portions without the noodles getting too soggy and ruining the taste of the soup.

I see myself as the victor when I’m able to make pots of soup for myself and hubby after the fact. That’s using the most of what you’ve been given!

By: weekendfarmer

weekendfarmer — Wed, 03 Feb 2010 07:52:10 +0000

yum : ) ! Man…that looks and sounds great! I will have to try your recipe after our snow tubing this weekend.

My mom used to gently ‘pound’ the chicken legs and brown them with garlic and then boil for the soup. That way …the bone marrows are well integrated in the stock. Also, Asian chickens (free ranging) are usually harder than farmed chickens….hence the pounding.