When I make chicken soup, I make it kinda by memory by how my

Your friend is a fucking mook

>>8247442
Not many people I know like to cook, the few that I do know are somewhere between elitist and utilitarian and take pride in bland things.

No, I am not Russian

>>8247436

Your friend is fucked. I just made a delicious chicken soup last week.

> Prepped chicken stock out of the freezer
> Bone in, skinless chicken thighs
> Saute until golden
> Onions, carrots, and celery
> Saute in pot
> Add chicken stock
> Add chicken thighs with bones
> Add fresh herb braid (rosemary, thyme, bay, sage)
> Boil an hour or two
> Remove chicken from bones, discard bones, shred chicken.
> Cook noodles in stock separately

Lately I've been using ramen noodles....easy to have just a serving or two of noodles and they absorb the soup broth nicely.

>>8247445
Who are you quoting?

>>8247436

> Chicken breast
> No bones

> Stock
> I bet its from a box

> Onions
> Not a true mir poix

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Op here, upd8n.

Got my soup on a simmer right now, bones and herbs tied so I can just take them out later, noodles on the side and some Guinness chilling in the fridge, it's gon b fun tonight, thanks for watching

>>8247436
Your friend is retarded and next time he wants chicken soup give him a cup of hot water and a bullion cube.

I start with onions, carrots, celery, and move forward. I use the same herbs you mention. The biggest difference is that I like my soups hearty, so I always throw in some noodles, or potatoes to provide some carbs.

>>8247806
I've been thinking about adding taters for a while, but I don't want to eat soggy potatoes.

How do you prepare them? I've thought about it and I think baby red potatoes, cut up, would be the best, but I dunno.

>>8247837
Add them for the last 30 minutes. Red or yukon gold. I prefer yukon gold for more depth of flavor.

>>8247861
I might throw that into this batch, do you roast them at all? Or just cut and simmer?

Onions, celery, carrots fried, a few tablespoons of butter and flour, hot stock, simmer, aromatics, simmer, soup.
It's better if you make the stock fresh and use the chicken from the stock.
Aromatics: black pepper, basil, ground mustard, marjoram, maybe oregano, crushed red pepper, or even a tablespoon of bacon fat

>>8247880
Cut and simmer.

>>8247436
He's got the right idea, I subscribe to it, make each thing taste as fantastic as possible while using fewest ingredients. Salt, pepper, chicken, stock. I want to taste the meat or the broth, and not a mixture of herbs.
but if you like it, you like it, but it's not the same impressive as making something simple taste 10/10

>>8247436
i wouldn't say it's retarded. chicken soup is very much a comfort food, and i like it the same way you do even if it isn't technically the best way of making it because that's how i had it growing up.

>>8247447
>implying people haven't been abusing the greentext feature since 2009

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>everybody ITT using carrots

>>8247436
your friend is a knob, make what you want the way you like it and fuck that cunt

>>8247837
personally I prefer rice, or better yet, dumplings

>>8248454
>leaving a primary ingredient out of the holy trinity
jackass

>>8248476
it's an unholy trinity and everybody keeps perpetuating it

>>8248478
>I don't like carrots so no one should use them
ok son

>>8247436
is it wrong to just use boneless chicken cuts? I have some boness chicken thighs in the freezer. I usually don't bother with bone in things since its the same price

>>8247837
brown them in oil first.

Soups are for poor people who lived in the fifties.