I like non-mushed veg in chicken soup. Once you've done your stock and it tastes right, just add finely chopped cubes/strips of potato, carrot, onion, spring onion, any veg you like basically and simmer for a little while until they're done. I agree that beans are lovely in chicken soup, too - a tin of haricots is a really nice addition. I think it looks so pretty with lots of different coloured tiny cubes of veg. You can also use small pasta, pearl barley, lentils or noodles for fillingness (obv pearl barley takes quite a while to cook).
i do a lovely chicken soup....but takes about 6 hours to make!! do you want the recipe!
tis very simple
after eating the chicken..
cover the carcass with cold water in a big ol' pan..... add some cut up celery , carrots & onion .
Heat gently until simmering...then add some chicken stock & seasoning. Leave bubbling for a couple of hours...skimming any icky bits off the top. THen remove the carcass and add any bits of chicken to the soup . Keep simmering, skimming and tasting..adding more seasoning if neccesary. if you leave the skin on the onion, it makes the colour of the soup a bit darker..
you can reduce it further to intensify the chicken flavour....add thin vermiccelli...
if you have any Jewish delis near you, buy some mandels ( fluffy sort of croutons) or lokshen - thin long soup pasta!
and some matzoh balls ! which i cannot make, but are very simple apparently!
excellent for poorly people!
you can leave the soup in the fridge overnight and then skim the fat off in one go, but i skim as i go !!!