Return to Level1Techs.com

How to make a mirepoix and then chicken soup

We should make a new tag for cooking and recipes
I am still currently cooking so give me a minute to copy the other thread I have going into this recipe how to

1 Like

I'm going to make some soup


The hardest part about cooking is trying not to eat all of the ingredients before they get mixed together

You are going to want one or maybe even 2 small pre-cooked chickens you can find at a grocery store

one stalk of celery
and maybe a pound of carrots
and some chicken bouillon cubed or powdered

3 Likes

The first step is making your vegetable stock also called a mirepoix

Chop up your carrots and celery


I tend to use equal portions



Cover it with water and then a little bit more and boil it you add the chicken bouillon after it's boiled that makes the first step complete now we shred our chicken

3 Likes

Alright here's the part where we literally do the most metal thing I can think of
rendering flesh from bone

All right
that is 2 chickens shredded up
and I have the egg noodles in a different pot getting ready to boil

my carrots and celery are already boiling

this is coming along nicely


2 Likes

At this point a quick taste test confirms that the carrots and celery are indeed becoming tender nice and soft
This Mirepoix, or vegetable stock should be good to go pretty quick

I will be adding my chicken bouillon to the vegetable stock


It says roughly 1 tsp per cup since I will be working with about 8 cups I will probably put in about six or seven scoops yes I realize the spoon in the picture is not a teaspoon

1 Like

Okay everything is soft carrots celery and egg noodles

at this point I am going to drain the egg noodles and Portion out the vegetable stock half and half

and Portion out the noodles half and half between the two pots

and then portion out the shredded chicken half and half

so that we can have 2 complete pots cooking
twice the volume half the time

As it turns out I was able to fit like 90% of everything into the larger pot so I just pulled off some of the vegetable stock to save for later

At this point reduce the heat to a low
To where you can barely hear little bubbles and let that son-of-a-bitch sit for a few hours Stir It Up every now and then from the bottom upwards

If you want it even heavier and thicker
leave it uncovered

if you want it Soupierr with more fluid

cover it and turn the flame even lower

2 Likes

you know there's a food category right?

good tutorial though

Wait, there is a food cat?
I did not see it on my phone..

just @ a mod and ask them to move it, thread will probably do better there

You can even take the butt end of your celery
throw it in a glass of water for a few days
and then go plant it in your garden

2 Likes

@Eden
@Destroyed007
Haay guiiz

Looks good now.

1 Like

I've done this with spring onion. It works well, it works better if you never a good 2-3 inches.

1 Like

yep, this works with most bulbs

2 Likes

I use onion along with the celery and carrot [use the celery leaves too]. If you cook the vegs in some oil or butter in the stock pot before adding water, it adds flavor. I skip the bouillon and use herbs; bay leaf, oregano, marjoram, rosemary, sometimes garlic powder....just depends on what I have at the time.

Good trick with the root, I didn't know.

This^

Cajun here. Technically what makes a mirepoix is Onion, Celery, and Carrots. Usually, you would have more onion than the other two and you do a quick “warming up” in fat (butter, oil, etc) to bring out the flavor (onions first, then carrots, then celery). It is used as an aromatic as well.

If you want to look at another part of French base cooking, you should try using the Holy Trinity (Onions, Bell Peppers, and Celery). goes very well for Tomato heavy, and Roux based foods.

1 Like

After you take the meat off the bones you can slow boil the bones (just a few bubbles, just barely at a boil) and after a few hours the bones release gelatin. This also make the house smell wonderful. I like to add a carrot and onion and celery if I have it.
The resulting stock can also be used to make gravy, roux and rice.
The resulting stock
Tyme works great in chix soup.

I then throw the bones out on the lawn. If I put them in the trash the bear that lives nearby makes a huge mess.

2 Likes

This morning I decided to make a scalloped potatoes for lunch. Well, sometimes things just don’t work the way you want. Ended up throwing a bunch of stuff into the slow cooker and we’ll see what comes out. I’ll list ingredients and report back later.

5 small red potatoes cubed 3/4"
1 small onion chopped 1/4"
~1 cup chopped celery
~1 cup cooked chicken breast chopped 3/4"
1 medium apple peeled and chopped 3/4"
2 cans cream of mushroom soup
~1 cup 10% cream
~ 1/4 cup shredded romano
~1/4 cup cubed mozzarella 1/4"
some pepper
some salt
1/2 tsp rosemary
1/4 tsp marjorum
1/2 tsp basil
1/8 tsp fresh ground nutmeg
3 drops liquid smoke

I’ll report back in several hours.

Edit;
God, it smells good! I forgot to write in 2 ingredients, nutmeg and liquid smoke flavor. be careful with liquid smoke, a few too many drops will ruin a good meal. I also had to add another can of soup, the sauce didn’t turn out like I had hoped. It looked slightly curdled but tastes fine. I probably should have taken the time to make a roux. [< speling?]
My slow cooker is old and has 2 temp settings; low and high. I had it on high for about 6 hours.

It tastes pretty good. Slightly sweet but no real apple flavour, I used Royal Gala. Just a hint of smoke and a nutty background.

1 Like

^^^ updated.

We need to make this a weekly thing.

So I bought a Sous Vide (immersion circulator cooker) for my wife for Christmas and we have managed to use it at least once a week since then. We have made Lamb Shank, Steak, Chicken, Gizzard, and Chicken Heart recipes. The tenderest meats ever. I will be posting some of the recipes once I get my realtek NIC to start working on my computer. Typing on a phone is not ideal.

2 Likes