Re: Chicken soup -

[Guest guest]

Usually when you make your stock you start with onion, celery and carrot that gives it flavour.

but no, I've never heard of garlic in it.

Try it and see!! Maybe a couple of cloves in whole towards the end might give enough flavour without being overpowering or else sweat it with the onion,carrot and celery in the beginning.

Good luck!

To: SydBand Sent: Mon, 19 July, 2010 9:49:48 AMSubject: Chicken soup -

I made chicken soup on Saturday... it was good and it is going to be my staple for the next few days. The weather is definitely on for soup still, and I have to kick my dairy addiction that I have at the moment. I was going to make another pot this weekend, and wondered if anyone has made chicken soup and put a couple of garlic cloves in with chook when making the stock. I was a bit concerned about it being too over powering. Every recipe I have read about chicken soup never mentions the garlic... but I am a garlic nut.

[Guest guest]

Thanks DebraI am just too scared to put in a clove and ruin a whole batch. I know that cooking chook usually I will put in garlic, but not in a soup. Hmmm, might go slowly slowly and just put in one clove this weekend and see how it goes. By the by, I found the boiled chicken easy to eat, even the breast meat was able to go down - mind you it was shredded through the soup. But it was very moist and it was perhaps the first time in about 4 years that I have attempted a chicken breast and kept it in down. It had been boiled away for 3 hours making the soup/ stock, but it was still nice and fleshy, but didnt seem to have that same dry/ fibrous texture that seems to cause the usual blockage grief I experience.