Chicagoist: Chicken Soup for the Soul ... Who Can't Stand To Waste

matty

Wed, 22 Aug 2007 16:32:01 -0600

all kidding aside I will be making this. great recipe and thanks for sharing.

leah

Wed, 22 Aug 2007 16:03:35 -0600

does one prepare this soup in a fishtank? perhaps a kiddie pool. that is a lotta H20. Sorry, I had to. 6-8 gallons lol.

Carikube

Wed, 22 Aug 2007 16:03:30 -0600

No! That's wrong! I made a terrible mistake! And Matty, you are totally right. When I wrote 6-8 gallons I meant to write 6-8 quarts (which is about 2 gallons). I apologize for my own inherent wrongness and have already corrected the mistake.

matty

Wed, 22 Aug 2007 15:46:26 -0600

if it serves 10 people everyone is going to be having .8 gallons of soup. that's WAY too much. hahhaha.

matty

Wed, 22 Aug 2007 15:45:25 -0600

6-8 gallons is far too much. try a gallon.

Carikube

Wed, 22 Aug 2007 15:16:09 -0600

That's right, 6-8 gallons. You can easily make a smaller amount of soup by putting some of the stock in the freezer for a later project. The soup, as I realize now I forgot to mention, could easily serve ten people.

guest

Wed, 22 Aug 2007 14:47:32 -0600

6 to 8 gallons?

guest

Wed, 22 Aug 2007 14:18:12 -0600

FYI: It's implied that boil the carcass with to make the stock. Not the meat you removed from the bones.

matty

Wed, 22 Aug 2007 12:44:27 -0600

word up.

Carikube

Wed, 22 Aug 2007 12:40:42 -0600

You do add a new onion to the stock...once it has become stock. The other onion was roasted with the chicken and I keep it around to help create and flavor the stock but then strain it along with the bones etc. Then, I do add a new onion to the soup. Vidalia if you get get it. Adds a bit of sweetness.

matty

Wed, 22 Aug 2007 12:21:32 -0600

"Take out the onion that was in the chicken and cut it up a bit" when was the onion in the chicken? when you roasted it before hand? why not just throw a new onion in the pot raw?