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How to cook sharkfins soup?

Whatis the best way to cook chicken soup?

  • i have half a chicken left that i didnt eat so can i put it all in and add vegies in water would that make a good suop the only thing i could add is one of those chicen noodle soup packets that are 89c. or will it be to plane. i dont have much but i have rice. and that noodle packet any suggestions. ?

  • Answer:

    Add chicken stock or if you don't have, vegetable stock. The trick is to boil as much chicken as you can for as long as you can, and that will make your soup more flavorful.

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No, boil the bones first. Dump your chicken in a pot with a full pot of water, simmering for 2-4 hours. Then you should strain out the bones and meat (at least I do), put the broth back in the pot, cut up the chicken meat, add it back to the broth with cut up vegetables and spices and cook for another 45 mins. Only add the noddles the last 10 mins. I put 1 onion, 5 cloves garlic, 1/2 cup parsley (or a heaping tbsp of dried), 2 1/2 tsp salt, 1 tsp pepper. Few cups of carrots, potatoes, and celery, and finally 1 1/2 cup egg noodles. If you've got any chicken flavored bouillon cubes throw one in, too.

Raatz

The exact temps matter for safety. No foods should sit out for more than 4 hrs between the temps of 40 F (refrigerator temp) and 140 F (the temp of cooked fish), but that includes it's lifetime from butchering, cutting into, etc. So, if your cooked chicken has been in the frig since cooking it for all but 4 hrs or less, it's safe to eat for a few days. As for how to make chicken soup from half a whole chicken, you can just do pretty much what you said, but I'd add some seasonings (salt/pepper, bay leaf, at least) and probably some onion, carrot and celery if you have it. That will give you chicken *broth* soup. If you want to make a richer, more flavorful chicken "stock" that you can turn into soup later, you'll need only the bones (plus the seasonings I mentioned). If you cook chicken meat as long as you'd need to for stock it would be way overcooked. Check out these answers of mine about making soup and stock, and about safe temperatures: http://answers.yahoo.com/question/index?qid=20110323124113AAq8jRO http://answers.yahoo.com/question/index?qid=20110520175645AA2XSOj http://answers.yahoo.com/question/index?qid=20101119094855AAFyUfC (+ freezing stocks) ...Many of the pureed-veggie/legume soups taste good with a dollop of sour cream stirred into them before serving too. http://answers.yahoo.com/question/index?qid=20110430092432AAt9an4 http://www.fsis.usda.gov/help/FAQs_Food_Spoilage/index.asp .

Diane B.

That's a long time to have cooked chicken sitting out. I think you better just throw it away and buy some chicken soup in a can or something.

Butter

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