Chicken Soup

[Anonymous No.16653950]

Im planning on making chicken soup tonight since me and my partner are sick, I'm going to be using leg quaters.
I've never made this before so I just have a few questions.
Do I keep the skin on?
Should I add better than bullion to enhance the taste?
What kind of starch should I put in, noodles or pasta?

[Anonymous No.16653998]

>>16653950
Noods. Also if you have homemade stock no need for cube. If you don't the. Put it in. Add some random veggies and thats it. Skin on. Imo.

[Anonymous No.16654007]

>>16653950
Pull the skin off but brown it with the meat to get some extra flavour, you can discard it before serving. Bouillon won't hurt, I'd prefer noodles personally, and a spoonful of plain flour while you're browning things will make the broth a little thicker.

[Anonymous No.16654029]

>>16653950
If a furry can do it so can you

[Anonymous No.16654283]

Good luck anon, I hope you get well soon.

[Anonymous No.16654304]

>>16654029
They make all kinds of food

[Anonymous No.16654316]

>>16653950
>me and my partner
You better be gay

[ieatinmycar No.16654544]

>>16654283
I gotta say that looks fucking awful.

[Anonymous No.16656575]

>>16654544
It does, but it will make you feel better.

[Anonymous No.16656592]

>>16653950
You put everything that's on the chicken in the water for additional flavour but also the collagen content that kinda thickens the soup/fond. There should also be no need for additional ingredients to enhance the flavour other than the chicken or vegetables, herbs and spices. Also noodles are better of course.

[Anonymous No.16656726]

Chicken soup isn't hard.
Dice onion, celery and carrot in 30/30/30 ratio.
Add the chicken and brown in.
Add water.

To the water you can add corn, creamed corn, herbs, champignons, whatever.

When you cook it try not to boil the shit out of it, it's sufficient that it boils for a few minutes.

For the sake of economy I often make stock with chicken necks/ frames and add this stock instead of water