Turkish chicken soup

[narcasse]

I’ve been meaning to try homemade chicken soup for a while now or at least homemade Western chicken soup since the Burmese/Chinese variety is fairly straightforward.



The recipe called for a whole chicken with onions, carrots, flat leaf parsley, a bay leaf and peppercorns and salt but since I only had chicken pieces that turned out to be pre-cooked in the freezer, no flat leaf parsley and only the ability to grind peppercorns rather than fish them out in unground form I had to make do. I added a chicken stock cube to the mixture rather than attempt to extract any flavour from already cooked chicken and settled on dried parsley and however many turns of the pepper grinder I felt was appropriate. And having let those ingredients simmer for something like an hour and a half it tasted good enough anyway.

I was loathed to throw out the lovely soft onions and sundry after I’d strained the soup so those are going into puff pastry parcels along with some of the chicken tomorrow. I’d have made a chicken pie but lacking milk or cream they’ll have to be dryer pasty-like affairs instead.



Having strained out the soup components and added the vermicelli came the addition of an egg yoke beaten with some lemon juice. The tip was to add some of the soup to the beaten egg yoke mixture before adding the entirety of the mixture to the pan while stirring.



I’d used far too much vermicelli for the amount of soup I made in the end so I ended up with a case of Turkish chicken noodles rather than soup of any kind but it really was quite lovely anyway. And since I could only eat just about a third of it that left another two portions to put away in the freezer once cooled for those days when I can’t be bothered to make this from scratch.

Comments

[herzog-ludwig.livejournal.com]

At first, I thought, "Mmm, gotta love that bland precooked chicken flavour," because I had what I suspect was a chicken breast on a wheat bun for lunch (huzzah for school food!), and it really tasted like I was chewing on wheat and some kind of meat lathered in teriyaki sauce with the sauce added as an afterthought.

But what really made me giggle was the packet of vermicelli you have there. It's one of the better brands I have used it doesn't dissolve in hot water in the matter of two minutes. Although my mother has recently taken a fancy to the sweet potato versions, too.
I wonder, have you ever happened across the "Lungkow with Double Dragons" brand?

[reichsfreiherr.livejournal.com]

The chicken worked surprisingly well in the faux-pasties I made today at least. On the other hand, what you had for lunch there doesn’t sound particular appealing. That distinctly flavoured sauce to cover up the lack of any flavour to the meat tactic always worries me.

It only occurred to me when I read your comment that I’d actually used the wrong type but never mind. I do actually recall the Lungkow brand but I’m not entirely sure if I’ve ever tried it.

[alucards-bane.livejournal.com]

I do really think that you need to have your own cooking show. Because it seems as though when you don't have the correct ingredients you always seem to find a good substitute and the dish comes out decent anyway. :) My stomach is growling just looking at the pictures, at any rate.

I reached a new plateau last night when I cooked Chicken Alfredo and didn't. get. sick., haha, I'm still awesome proud of myself.

[reichsfreiherr.livejournal.com]

That might not be such a good idea seeing as it would probably consist of my running about my kitchen looking for ingredients and spending half the time with my head in a cupboard.
Rice vermicelli really does seem to work nicely with this dish at least so I’d highly recommend it as a substitution.

Congratulations. I’m not sure how I feel about Alfredo sauce really because of the cream but if it were really light I’m sure it would be nice.

[alucards-bane.livejournal.com]

True, but I'm sure it would work out anyway. ...it could be a whole new type of cooking show. One where you never actually get a clear shot of the host. Mysterious.

Thank you. I don't know anything about it much, but the sauce wasn't very thick at all. I didn't actually make the sauce, it came in a jar. Ha ha.

[reichsfreiherr.livejournal.com]

It might the reverse of Nigela Lawson’s show then where I tend to get cross with the fact that the food is always shot at artsy angles so while you can see her preparing things you can’t quite see what the end result is half the time which is a shame.

Cream sauce seems to be the general recommendation of the moment it seems. I picked up a little pack of porcini mushrooms yesterday and that came with a recipe for porcini and asparagus cream sauce to go with tagliatelle. Though I didn’t even attempt making a substitute sauce this morning and really could have just done with tagliatelle and asparagus at the end of the day.

[alucards-bane.livejournal.com]

That does sound like a shame.

Well, this is true, I guess.