Add “Magic” to Homemade Chicken Soup

Homemade Soup should be the signature of every thrifty cook.  It doesn’t need to start with the can opener humming or the popping lid of a grocery store ready to heat gourmet soup.  These convenient soups have their place, but do not contribute to your culinary skills.  The word “Magic” is used to describe a wonderful gift I received from a friend.  The gift sat on a shelf for awhile like a stranger you were afraid to talk to.  I pondered over a way to introduce this unusual gift to my never fail homemade Chicken Soup.  The remarkable results will have you visiting the product web page and an international food grocery store.

  

Let’s start with the Chicken stock.  I buy fresh Chicken Breasts with rib bones attached; boning them out to use the lovely meat immediately or pounding thin to freeze for later use.  I usually freeze the boned breast carcasses flat in freezer bags.  My favorite pressure cooker is Kuhn Rikon because it is fast, easy and safe.  In this recipe I placed 4 frozen breast carcasses and cover with water; bringing them to the highest pressure ring for 20 minutes. Upon quick release (see Kuhn Rikon’s product instructions)  I removed the cooked boned breasts to cool.  The cooked white meat remnants fall off the bones neatly.  Set aside to add to soup.  You are welcome to strain the liquid at this point – I found that unnecessary.  A quick tour of my vegetable crisper was an embarrassment as a lonely celery stalk cluster called out, “use me”.  I chopped and threw that in along with chopped white onion.  No carrots?  Well, not surprising as my horses always win those rewards first.  Tasting the broth after the celery cooked for 8 minutes or so, I quickly realized extra flavor was needed.  My “go to” favorite Chicken bouillon cube is Maggi found worldwide. One cube refined the flavor. Read this article about the cube. I added some frozen peas and quickly reviewed the English instructions pasted over the foreign language on the box of Kartoffel-Knodels (potato dumplings).  Could it really be this easy?  Take time to read the company’s 80 year product history. There were 6 boiling bags filled with magical ingredients that came to life when dropped into the soup.  I cooked according to box instructions running each one under cold water slightly to remove the mesh bag, placing the cooked balls back into the soup.  They were remarkable to look at in the stock pot.  I was excited to have my husband review the finished soup and potato dumpling.  Every home cook’s critic should be so complimentary.  No doubt the rating will boost the interest in finding the products to try for yourself.  These products deserve international attention.  Please share this Blog post and remember that making soup is easy with minimal ingredients and a lot of creativity makes it memorable.

 

 

 

Please note:  the company websites are linked to the product names mentioned in this blog.  Contact each company for details and product availability in your country of residence.

 

Leave a Reply

%d bloggers like this: