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I recently learned how to make an easy chicken stew. I'm clueless about cooking stuff like this, so I was impressed with how easy it was: boil the chicken with some veggies, remove the meat, make dumplings or add whatever else you want to add. Quick, cheap, tasty.<br><br>
But here's the thing. I'd rather not eat chicken all the time. In fact, I'd probably make it without chicken (or any meat for that matter) a lot more often if I could come up with something that has a similar mouthfeel (the soup, not the chicken part). I don't have any idea what might impart the same degree of flavor. Any suggestions?
 

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Garlic soup has great health benefits but the "mouth feel" you are talking about usually comes from making a bone stock. The natural gelitan gives it that yummy feel.<br><br>
Deb
 

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You'll be surprised by this: <a href="http://www.fromsadtoraw.com/Recipes/UnchickenNoodleSoup.htm" target="_blank">http://www.fromsadtoraw.com/Recipes/...NoodleSoup.htm</a><br>
It's really tasty!<br>
Some tips:<br>
- you need fresh coconut, preferably on the young side so it's not very tough<br>
- instead of Bragg's add just salt to taste (or flavoured salt of your choice)<br>
- just skip the potatoes or replace them with some other starchy veggie (such as jicama or maybe squash)<br>
- you can add the spices you usually add to chicken soup<br>
- you can warm it up slightly<br>
Till you try it you can't imagine how close it comes to the real chicken soup. For me the parsley taste with the background of slightly greasy liquid is a perfect imitation of the chicken soup of my childhood.
 

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a basic roux gives a great mouthfeel to any soup or stew. it's oil w/ flour. check out any cooking site for more particulars.
 
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