I have just discovered a cooking Ebook containing many soup recipes. I thought this would be especially useful to the visitors of this blog, who are hunting down those soup recipes!
The Ebook is available at the following address: http://www.healthrecipes.com/free_soup_recipes.htm
The Ebook is in PDF format, so you will require Adobe Acrobat Reader to view it which you can get here: www.adobe.com
Saturday, 22 December 2007
Free Soup Recipes Ebook - Including Chicken Soup
How To Make Chicken Stock Video
The following is a video on how to make chicken stock. This is only Step 1, for all the other steps please search for 'Chicken Stock' on YouTube.com
How To Make Chicken Stock For Soup
1 Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, parsley.
2 Add salt and pepper, about 1/2 tsp of salt, 1/4 tsp of pepper.
3 Bring to a boil and immediately reduce heat to bring the stock to barely a simmer.
4 Simmer uncovered at least 4 hours, occassionally skimming off the foam that comes to the surface.
5 Remove the bones and strain the stock.
6 If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.
Source: http://www.elise.com/recipes/archives/000264how_to_make_chicken_stock.php
2 Add salt and pepper, about 1/2 tsp of salt, 1/4 tsp of pepper.
3 Bring to a boil and immediately reduce heat to bring the stock to barely a simmer.
4 Simmer uncovered at least 4 hours, occassionally skimming off the foam that comes to the surface.
5 Remove the bones and strain the stock.
6 If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.
Source: http://www.elise.com/recipes/archives/000264how_to_make_chicken_stock.php
Chicken Noodle Soup Recipes - Recipe 1
Recipe Serves: 8
Recipes Ingredients:
3 lb Chicken pieces
1/4 ts Rosemary
6 c Hot water, divided
1/4 ts Pepper
2 x Lg stalks Celery, thin slice
1 ts Salt, (opt.)
1 c Med Carrots, thin sliced
1/2 c Thin Egg Noodles
1/2 ts Dried Basil
Recipe Instructions:
In a 5-qt Casserole combine chicken, 4 cups Hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until Chicken falls easily from the bone, stirring twice during cooking. Remove Chicken from the bones. Discard bones and skin. Dice Meat and return to caserole. Add 2 cups Hot water and noodles. Cover. Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender. PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol Exchanges: 1 veg, 1 1/2 Low Fat Meat
From www.free-recipes.co.uk
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