What can I make for dinner using chicken broth?

[Dan00001]

I've made a chicken broth, it's been on for about 24h I'm and looking for something to make using it for dinner tonight. I've run out of meat (waiting for a delivery from the butchers) so it's going to have to be veg based. I've got carrots, onions, garlic, celery, broccoli, peas and various tins of tomatoes, tomato purees, lots of herbs etc. I've also got a soup maker but I've never been able to use it an not burn the soup! So any ideas? I'm thinking a veg soup using the broth, not sure how to thicken it up?



Thank you.

 

[Toddy]

Rice

Chicken and rice and veggies is very traditional, very good for you, and filling too If you have a wee can of sweetcorn that adds to it too

M

 

[Limaed]

Pearl barley or rice to thicken or make a roux for a classic chicken soup.

 

[Falstaff]

I'm drooling looking at that, looks fine as it is.
"carrots, onions, garlic, celery, broccoli, peas and various tins of tomatoes, tomato purees, lots of herbs"
All of that, mash it a bit with a fork to thicken it up a bit and job done. There are enough roots in that to provide the carbs. It's a one pot meal I have quite often.

The uk, including me, seem to be very keen on thick soups, whereas europeans are more ok with thin ones that have just as many calories. I'm learning to appreciate some of their practices, often originated in low incomes/food costs.
Sometimes the soup is like a first course, maybe with bread, before a 2nd course of carbs and protein, like cous cous/fish, pasta/parmessan, a few potatoes/small cooked meat portion.

My parents always told me that you ate your share of the Yorkshire pudding, (roasting tin sized) with the meat gravy first, to fill up on before you got to your meagre meat and veg rations.

 

[TeeDee]

I have several packets of dumpling mix in the cupboard - I find it a useful pantry addition - anything in a pot can be turned into dumpling surprise.

 

[Toddy]

Hadn't thought about making (we call them doughballs, because dumplings are boiled fruit cake made in a floured cloth) those with it.
Herby ones or cheese ones would be rather nice

 

[Nice65]

Strain it, make Thai noodle soup. It’s carried in poly bags, one broth, one shredded veg, one noodles, in bunches tied to the handlebars of bicycles and mopeds all over Thailand.

It’s just not the weather for hearty stews, but added lemongrass, garlic, lime leaves and it’s nutritious hot weather food.

 

[Chris]

Risotto?

 

[grainweevil]

With some trepidation I share my mother's secret ingredient for thickening soups - instant mashed potato.

 

[Herman30]

I would take "carrots, onions, garlic, celery, peas and various tins of tomatoes, tomato purees, lots of herbs".
Cook them in the broth and when ready make it into a pure´.

 

[Stew]

With some trepidation I share my mother's secret ingredient for thickening soups - instant mashed potato.

If it works!

Sounds like a good idea - I’ll be sure to remember it.

 

[Dan00001]

I'm drooling looking at that, looks fine as it is.
"carrots, onions, garlic, celery, broccoli, peas and various tins of tomatoes, tomato purees, lots of herbs"
All of that, mash it a bit with a fork to thicken it up a bit and job done. There are enough roots in that to provide the carbs. It's a one pot meal I have quite often.

The uk, including me, seem to be very keen on thick soups, whereas europeans are more ok with thin ones that have just as many calories. I'm learning to appreciate some of their practices, often originated in low incomes/food costs.
Sometimes the soup is like a first course, maybe with bread, before a 2nd course of carbs and protein, like cous cous/fish, pasta/parmessan, a few potatoes/small cooked meat portion.

My parents always told me that you ate your share of the Yorkshire pudding, (roasting tin sized) with the meat gravy first, to fill up on before you got to your meagre meat and veg rations.

Yes thinking about it, on the rare occasion I go abroad, I always like the thinner soups in Europe. I especially liked the Goulash in Budapest. Think I'm going to have a go at a thin soup.

 

[Dan00001]

Sorry for the late reply everybody, and thank you for all the suggestions, my girlfriend surprised me with a some food she picked up on her way home so the broth will be used to make food tomorrow night instead.

 

[Dan00001]

Well I made soup today. Chicken broth, tomatoes, carrots, onion, peas, mixed herbs, fresh rosemary + Bay from the garden, pinch of salt & pepper. I didn't add anything to thicken. It was very nice, so nice in fact that my girlfriend had seconds! I'll be making it again next week.

What's peoples opinion on peeling carrots from the supermarket? Safe to leave the skin on if cleaened? (I'm thinking pesticides etc.)

 

[Chris]

Looks lovely that mate. Similar to Falstaff’s comment above, I love a nice and thin brothy soup.

Carrot skins are fine if washed just with cold water. Although to be honest if I am just cooking for myself, I sometimes don’t bother if they aren’t very dirty.

 

[Toddy]

A lot of the supermarket ones are 'washed'.....I don't know what in, but there's a distinctive smell and they go slimy, even if kept in the fridge....peel them, unless you know who grew them and where and when.

Look up Sclerotinia.

I miss those big sweet long lasting Winter carrots we used to be able to buy. Now I think they're grown too fast.

M

 

[Herman30]

I allways peel carrots no matter where they come from.

 

[demographic]

Pea and ham soup.







From a chicken, thats clever.



For anyone wondering WTH I'm chuntering on about, it was an advert yonks ago.

Ha, I found it.
Clicky, here.

 

[Toddy]

I remember that advert

We still use it semi sarcastically for someone doing something weird with something unexpected L
"Pea and ham; from a chicken? now that's clever "

 

[Billy-o]

Here's a thing that works well - I'd likely skip the cheese to an extent and replace with chilli flakes and shrimps and parsley ... even a dash of white wine in there, stir in some broccoli or munch up with asparagus