Chicken soup 101

Summary by Krater

A demonstration of how to make a basic chicken soup by boiling a whole chicken with vegetable scraps to make stock, then simmering chopped vegetables and the shredded meat.

From the video

Answers: How do you make chicken soup from scratch?

• Chicken stock preparation
• Vegetable chopping techniques
• Chicken soup making
• Meat shredding

Ingredients

• 4 lb / 2 kg chicken
• 1/2 (trovetted) onion
• water
• zucchini
• 1 stalk celery
• 2 small onions
• garlic
• carrots
• parsnips
• salt
• pepper
• turmeric
• 1 or 2 egg
• lemon juice
• parsley

What it concludes

• Fresh meat stock makes large quantities of healthier, cheaper, and more sustainable vegetables taste fantastic.
• Starting stock with cool water results in a slightly less cloudy stock, though the difference is minimal.
• Cooking soup with cool tap water avoids dissolved lead or other badness from antiquated pipe systems.
• Making chunks bigger than desired prevents vegetables from shrinking too much when cooked.
• Skimming is mostly for cosmetics and is not strictly necessary unless you want to remove particulates.
• Adding turmeric provides a subtle flavor and gives chicken soup a beautiful golden-yellow color.