Cold? Chilly outside?? How about some homemade chicken soup

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I've been tempted to throw a clove of garlic in...

Jeff, you silly boy.

With a pot of soup that big, throw in three or more -- and it will be just fine! Chicken and garlic have an affinity for each other.

The classic recipe for roasting a whole chicken involves doing it with 40 (forty) cloves of garlic. If you get Chinese food, your serving of food has at least 3 or 4 cloves of minced garlic in it. Just look at it and you'll see.

Never be afraid of adding too much garlic to food. Professional chefs use more than you'd ever believe. Whenever the gang comes over here for roast pork loin, I always put an entire head of minced garlic on the roast. Everyone loves it. There's hardly anything a little bacon or garlic can't improve. I'd almost consider adding some garlic to one of your over-the-top chocolate cake recipes. ;-)

There's a restaurant in San Francisco called "The Stinking Rose." Dinner there sounds like the perfect date to me. Hmmm... Is that why I'm still single after 44 years?

Go on. Put it in. Tell me what you think.

Steve
 
I awnna see how you loaded it with all that bulky stuff.

here it is Bob, bottom rack first..
I'll be the first to admit I underload this DW!
 
Go on. Put it in. Tell me what you think.

I'm seriously biting my tongue at that one....

Crock pot is 6 quart I think, Santa brought it for me last year. I use it quite a bit.

Greg: yes thats the Waste King SS3300 back in the kitchen sink. I retired the Viking back in October. For a MOL 1/2 hp disposer this WK is an excellent performer. It ate every bit of the stuff in the sink pictured above, no muss, fuss or trouble. Of all the disposals I have tried out, I like this one best.
 
I WANT SOME OF THAT SOUP, NOW!

Go on. Put it in. Tell me what you think.
*too easy, WAY too easy*

So tell me Agiflow, is it the shape or the taste of the carrots that works for you? With so many carrots in your mouth you'll never go blind!

*LOL*

I have actually heard of the 40 clove chicken. Can't do it. the ex still lives in the same house as I do and he is a(n) (energy) vampire!
 
Jeff, I was wondering if you'd squeeze the crock liner in there lol. Actually, that's my biggest complaint about the KD15-17 series. You can "underload" them as you say, but you can underload them and still have them look very full, as you demonstrated above. And you loaded it superbly with what you had to put in it and what you had to work with. There's just no other way to deal with those nice big soup bowl type things. Don't get me wrong, I still love to load them when all I have is a ton of dishes and glasses and such to put in there. It still requires some planning. Nate just stood there and watch me as I worked on getting everything into Roger's KDI17 equivalent portables. Still took some rearranigng a time or two in the process of loading but in the end there wasn't one row of tines in the bottom rack or the top rack that was missed. Nate just stood there and shook his head and muttered "awesome" acouple of times. He said it definitely looked like a photo for an owerns manual lol.
 
Real Chicken Soup

I NEVER buy soup canned! Never buy any industrial food - I do it all myself, day by day!
For a real good chicken-soup I take:

1 Chicken (preferably an older soup-chicken for better flavour!)
4 pints of water (2 liters)
4 cloves
6 pimentos
2-3 bay leaves
6-8 juniper berries
a pinch of safron
2 whole ordenary onions with skin
3-4 cloves garlic
12 black peppercorns

and boil them in a pressure cooker for about an hour or an hour and a half.
Strain through a sieve and now cook for about 15-20 minutes the already cut into pieces following vegetables in it until they are tender:

1 leak in rings
2-3 carrots in cubes
1/4 cellery turnip in cubes
1 parsley turnip in slices

Finally add salt, some sherry (3 tablespoons full) and a bit of ground nutmeg and a handful of minced parsley to give a good and rich taste.

Cook some fine noodles or rice seperatly in salted water before you add to the soup and take some of the boild chicken meat, cut into strips, and add to the soupt before serving.

This is a real good soup to protect you from colds and flu during wintertime or, if already infected, to shorten the illness and make you feel much better!

Ralf

Any question? Don't hesitate to ask me!
 
Good!

I'm proud your choice is PASTA BARILLA! Here is the best-seller and of course the best-exporter...I eat pasta at least twice a day

Don't know "rotini"...maybe we call'em "fusilli"...

I'm always glade to hear overe here these wonderful recipies...
Thanks

GoodBye
Diomede
 
~Perverted minds never cease!
Now wouldn't the word "active" replacing "perverted" sound better? Well, the gray matter does need some excercise,and since I don't do sports and politics..........BTW did you answer the question? *LOL*

I think I have seen the "rotini" as "radiatore" also.
Diomede: Bon giorno... in Italia, are differnet shapes of pasta really considered a different food/meal?

At the time I looked at the site featured in the below link the menu suggestion shown was fusili. Looks ever so slightly different than the other names mentioned.

 
Hee hee

Tears are rolling down my cheeks,Jeff.

Now, I know you'll never believe me, but honestly, it really was garlic, and only garlic, on my brain when I said that. Innocently.

But you did make it awfully funny.

Steve
 

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