-
You are currently viewing our forum as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to additional post topics, communicate privately with other members (PM), view blogs, respond to polls, upload content, and access many other special features. Registration is fast, simple and absolutely free, so please join our community today! Just click here to register. You should turn your Ad Blocker off for this site or certain features may not work properly. If you have any problems with the registration process or your account login, please contact us by clicking here.
i'm making chicken soup
- Thread starter Salomé
- Start date
BerberElla
12 and a half weeks
- Joined
- Sep 25, 2008
- Messages
- 2,725
- MBTI Type
- infp
Moroccan chicken soup:
Chicken bits, skinned, up to you how many.
Vermiccili
Parsley about a heaped palm full of it choped fresh or dried
Coriander same as the parsley
Tumeric about a tespoon and half
Black pepper to your taste, same with the salt
Half a teaspoon of ground ginger
One large onion grated
2 tablespoons of oil of your choice
Fry grated onion in the oil until softened, add chicken fry for a few minutes, add herbs and spices and half a cup of water and leave to simmer for another five minutes, stirring occassionally. Add a few cups of water so that it covers the chicken to about an inch above, leave to simmer.
Keep adding water as you check on it to be sure the water stays at that level for about 30 minutes, then crunch up some vermicilli into it, leave for about 5 minutes and serve with crunchy bread and butter.
Chicken bits, skinned, up to you how many.
Vermiccili
Parsley about a heaped palm full of it choped fresh or dried
Coriander same as the parsley
Tumeric about a tespoon and half
Black pepper to your taste, same with the salt
Half a teaspoon of ground ginger
One large onion grated
2 tablespoons of oil of your choice
Fry grated onion in the oil until softened, add chicken fry for a few minutes, add herbs and spices and half a cup of water and leave to simmer for another five minutes, stirring occassionally. Add a few cups of water so that it covers the chicken to about an inch above, leave to simmer.
Keep adding water as you check on it to be sure the water stays at that level for about 30 minutes, then crunch up some vermicilli into it, leave for about 5 minutes and serve with crunchy bread and butter.
Salomé
meh
- Joined
- Sep 25, 2008
- Messages
- 10,527
- MBTI Type
- INTP
- Enneagram
- 5w4
- Instinctual Variant
- sx/sp
mmm! sounds yum! now...where to get me some vermicelli and other that other posh stuff.
BerberElla
12 and a half weeks
- Joined
- Sep 25, 2008
- Messages
- 2,725
- MBTI Type
- infp
LOL well vermicilli is just really thin noodles, you can get a chinese noodle that is just as thin, basically look for the thinnest noodles you can find.
And the rest is all available in a supermarket or the local cash and carry corner shop. (or it should be)
It really is nice, I like mine quite peppery especially when I'm ill. It's cheap comfort food.
Salomé
meh
- Joined
- Sep 25, 2008
- Messages
- 10,527
- MBTI Type
- INTP
- Enneagram
- 5w4
- Instinctual Variant
- sx/sp
you can have mine - it blew chunks (quite literally!)
I don't have BerberElla's skills.
yugyug
Member
- Joined
- Oct 28, 2007
- Messages
- 38
- MBTI Type
- I?TP
Family Favorite
Combine in saucepan:
Cooked chicken, diced (soy kind for us, since we're vegetarians)
Diced Potatoes
1 can whole kernel corn (with its juice)
chicken bouillon, to taste
sprinkle or two of dill weed
(Could add diced carrots and drained can of Great Northern beans, but I don't usually)
Boil gently till potatoes (and carrots, if added) are tender. Lower heat a bit and melt a couple slices of real American cheese into it. Remove from heat, once cheese is melted and stirred in, and serve.
EDIT: I forgot! Add chopped onions and minced garlic, too. You can use dried onion and garlic powder, too. The soup isn't quite the same taste (nor is it as healthy) without it.
Combine in saucepan:
Cooked chicken, diced (soy kind for us, since we're vegetarians)
Diced Potatoes
1 can whole kernel corn (with its juice)
chicken bouillon, to taste
sprinkle or two of dill weed
(Could add diced carrots and drained can of Great Northern beans, but I don't usually)
Boil gently till potatoes (and carrots, if added) are tender. Lower heat a bit and melt a couple slices of real American cheese into it. Remove from heat, once cheese is melted and stirred in, and serve.
EDIT: I forgot! Add chopped onions and minced garlic, too. You can use dried onion and garlic powder, too. The soup isn't quite the same taste (nor is it as healthy) without it.
Last edited:
Giggly
No moss growing on me
- Joined
- Jun 12, 2008
- Messages
- 9,661
- MBTI Type
- iSFj
- Enneagram
- 2
- Instinctual Variant
- sx/so
If you make it from scratch, including the stock, it always turns out good, but it takes a lot of time to cook. When you start taking short cuts, that's when it starts increasing the chances of not turning out well.
Similar threads
