Tag Archives: soup


Okay, we’re sick, both of us. I have these packages of chicken “soup bones” I buy from the co-op we belong to, so I decided to make chicken soup from scratch.

The package was 3 carcasses, cost $1.59/lb for natural chicken, not quite $5, or maybe just $5 when you add in sales tax. The package was 2.91 lbs.

I regret that I put the scale in lbs and oz instead of grams, now. This was much more difficult than it would have been!


  • carcass 1 = 8.25 oz wasted bones
  • carcass 2 = 8.78 oz wasted bones
  • carcass 3 = 8.25 oz wasted bones.
  • I skimmed the broth twice. 1.25 oz and .75 oz or 2 oz scum.

In general you’d think there was 1.5 lbs of bones, right? It actually was 1 lb, 9.28 oz. (These are wet from having been boiled too. I have no idea how much weight was added by the water.)

The usable meat is 6.25 oz. And I’ll have about a gallon of soup when I’m done. The soup cost approx. $5, plus fuel, veggies, and seasoners. A gallon of no salt, natural chicken broth online (without shipping or tax) is $6.98. So, I think that the cost of shipping and the other ingredients mean that mine will be cheaper, because for about the same amount of $ I get broth and nothing else (less shipping) if I buy it mail order say. But you know? I really have no idea. It’s real close, either way.

All that said, there’s no heavy metals (like BPAs) leached into my broth from the can, although I guess they could from the plastic the chicken was wrapped in, if I was stupid enough to heat it in the plastic!

Also, I can season it as I like, not salt free or overly salty, which seem to be the only options with canned broth.

I really don’t know. I haven’t used canned broth for years. I use demiglace, something I first learned about from Williams Sonoma, although who the heck can afford to buy their food there? I sure can’t make soup with something which costs $10-$30 a jar! I use Better Than Bullion, although these days I see other products in my supermarket’s soup aisle, since I like what I use I haven’t tried others. I might –sometime, maybe.

Did you know that soup was possibly the first “fast food?” There was a form of soup made oh long ago by boiling and boiling and boiling soup down to make “pocket soup.” A traveller could take the pocket soup, add it to water and have yummy broth. (Wiki article here.)

I have to go check on the soup. It has chicken, onions, celery, parsnip and carrots in it. I need to add tomato (if we have any) and some chopped greens which will go in not long before it’s served. And, if I could taste anything, I might add some herbs. The house should smell like chicken. DH tells me it does —  I can’t tell!

I will probably add herbs anyway. But cooking without smell and taste is not easy!



Today I have been cooking

I set up batter bread last night, so we have a loaf of freshly baked bread.

I roasted peppers while I was waiting for the bread to rise & after the bread baked (the oven was already hot).

I finished the apples I had in the dehydrator and started another pot of apple butter.

Tonight we’ll have roasted pepper soup, salad, and HM bread for dinner. In the meantime, the last of the apples are slated to be turned into cider. I am glad. Frankly, I’m getting just a bit tired of apples!

My next food project is broccoli. I tried to buy some yesterday when I did most of our weekly shopping, but there just wasn’t any? [Well, I found one scraggly package of organic and about 2 smashed packages of conventionally grown. Even frozen there wasn’t much!]  I guess everyone and their uncle had the same idea I did, that brocc0li/cheese casserole would be lovely this week.

Ah well.  .  . I have ground beef/pork mixed for albondigas soup, which I’ve been craving! I’ve never made it before, and I don’t think any of the rices I have qualify as “short grain,” which is what’s specified in at least two recipes.

I think I’ll just use some of my broken jasmine rice, it’s the oldest rice we’ve got, and so should be used first anyway. The grains aren’t full size, so if the reason for the “short grain” rice is that bigger pieces won’t cook through, that should take care of it!

Now that I’ve written about this, I think I’ll make the albondigas instead of the pepper soup. I like both, but I really, really have been wanting albondigas, for a couple of weeks now. Hmmmmm.

P.S. After I wrote this, I went looking (again) for an albondigas soup recipe, like what I remember growing up in Southern California. Nope. Some are closer in some ways than others, but none of them seems exactly “right.” So, as usual, I’m faking it.

I’ve found recipes using either beef broth or chicken stock. Since what I remember is either a very light beef broth or a stock made from the meat drippings (beef & pork, I swear it has to be or maybe just pork?) and I have no beef broth, the broth will be made with chicken stock and pan drippings. Some recipes call for canned tomatoes, my stomach & memory say no. There’s tomato powder in the meat mix, but no tomatoes in the stock.  I’m doing onions, celery, broth, drippings the meat/rice balls, and herbs, cilantro and maybe cumin? We’ll see!

I have a real love/hate for this kind of cooking!

I have a definite idea what is “right,” and no real idea how to make what I want. All of life is editing sometimes! You add this and take away that: stuff, knowledge, people, writing, work, and cooking. I’m winging it. I’m sure it will be edible, but it likely won’t be what I want. It will be closer than no albondigas soup at all however!