Making chicken soup and this is what I have for broth. How much water and bouillon should I add? I had some leftover stock (in measuring cup)
And any recs on what to add? I only have fresh cilantro all other herbs/spices are dried. Thank you! First time making it.
by Blackmetalvomit
4 Comments
Blackmetalvomit
PS I like a very brothy soup to soak homemade bread in 🙂 (2 1/2 chicken breast)
Narrow-Height9477
As much as you need to make it as brothy as you want?
Dried spices work well. If you don’t want them floating around in your soup (I love it), you can make a satchet out of an empty tea bag or cheese cloth and remove them when they’re done.
I enjoy Thyme, sage, basil, peppercorns, and bay leaf.
AtheistPlumber
I throw the whole chicken in the cockpot, cook on low for about 8 hours with just seasonings, pepper, and garlic. Remove the carcass and separate all the meat and add my veggies. I just add water and salt to taste. Cook on high for another 2 hours. The whole chicken makes such a concentrated broth, I could split the broth again 50/50 with water and just add salt to taste. You really don’t need bouillon or pre-made stock unless you’re just doing a quick meal. Otherwise make the chicken make it’s own stock.
thingonething
If you google, you can find out the ratio of better than bouillon to water. For example, if you want four cups of chicken stock, you can put that amount in and it will tell you how many teaspoons of better than bouillon to use. Just say, for example , in your Google search, how much better than bouillon for four cups of chicken stock.
4 Comments
PS I like a very brothy soup to soak homemade bread in 🙂 (2 1/2 chicken breast)
As much as you need to make it as brothy as you want?
Dried spices work well. If you don’t want them floating around in your soup (I love it), you can make a satchet out of an empty tea bag or cheese cloth and remove them when they’re done.
I enjoy Thyme, sage, basil, peppercorns, and bay leaf.
I throw the whole chicken in the cockpot, cook on low for about 8 hours with just seasonings, pepper, and garlic. Remove the carcass and separate all the meat and add my veggies. I just add water and salt to taste. Cook on high for another 2 hours. The whole chicken makes such a concentrated broth, I could split the broth again 50/50 with water and just add salt to taste. You really don’t need bouillon or pre-made stock unless you’re just doing a quick meal. Otherwise make the chicken make it’s own stock.
If you google, you can find out the ratio of better than bouillon to water. For example, if you want four cups of chicken stock, you can put that amount in and it will tell you how many teaspoons of better than bouillon to use. Just say, for example , in your Google search, how much better than bouillon for four cups of chicken stock.