How To cook Chicken Soup with Georgie from the Food Team
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Date: 2020-05-11
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Comments and reviews: 9
silencesean
You won't taste it in the finished recipe and if you dice them very finely they will pretty much disolve over the course of the cooking. You could always blitz the soup at the end before re-adding the shredded chicken to get rid of any signs of the onion if it's really an issue. It's be as light but it will still taste fantastic. There is white onion in pretty much every soup/sauce/stew/casserole you will ever eat, you probably just don't notice it!
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You won't taste it in the finished recipe and if you dice them very finely they will pretty much disolve over the course of the cooking. You could always blitz the soup at the end before re-adding the shredded chicken to get rid of any signs of the onion if it's really an issue. It's be as light but it will still taste fantastic. There is white onion in pretty much every soup/sauce/stew/casserole you will ever eat, you probably just don't notice it!
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TomTucker
Could you leave the celery out if you don't like it? Perhaps theres another vegetable that could be used instead? Also is that pot hot enough to thoroughly cook the chicken for that short amount of time? I'm just always paranoid about salmonella, forgive me as I don't mean to doubt this lovely lady's cooking. This does look good though, will be giving it a go. Thanks!
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Could you leave the celery out if you don't like it? Perhaps theres another vegetable that could be used instead? Also is that pot hot enough to thoroughly cook the chicken for that short amount of time? I'm just always paranoid about salmonella, forgive me as I don't mean to doubt this lovely lady's cooking. This does look good though, will be giving it a go. Thanks!
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silencesean
Not everyone uses their forefinger as a guide along the top of the blade, in fact, if a knife is properly weighted, you shouldn't have to, if you look at the design of the blade and the ergomonics of the handle, it's designed so your forefinger is flush with the hilt, right where she holds it. The way she's holding the knife is fine.
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Not everyone uses their forefinger as a guide along the top of the blade, in fact, if a knife is properly weighted, you shouldn't have to, if you look at the design of the blade and the ergomonics of the handle, it's designed so your forefinger is flush with the hilt, right where she holds it. The way she's holding the knife is fine.
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Jordan
She holds it perfectly fine. Did she cut herself? No. I've also used knifes like that for about 10 years and have never cut myself. Cooking is not about being a safety and hygiene freak. It's about having fun and experimenting. There's a reason people don't like safety obsessed cretins like you. You take the fun out of things.
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She holds it perfectly fine. Did she cut herself? No. I've also used knifes like that for about 10 years and have never cut myself. Cooking is not about being a safety and hygiene freak. It's about having fun and experimenting. There's a reason people don't like safety obsessed cretins like you. You take the fun out of things.
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miskee11
That's why I just walk around the streets eating gum and stuff I find lying around on the pavement. Last night I actually lucked out and saw a pool of yoghurt on the ground, ripe for picking! I scooped it up and strained it from any rocks and then I just boiled it with a little bit of bubblegum and wood. Great stuff.
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That's why I just walk around the streets eating gum and stuff I find lying around on the pavement. Last night I actually lucked out and saw a pool of yoghurt on the ground, ripe for picking! I scooped it up and strained it from any rocks and then I just boiled it with a little bit of bubblegum and wood. Great stuff.
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silencesean
All she did was place the chicken on top and the thyme and then barely cover with water and simmer for abou 60 minutes then add the potatoes and simmer for another 30 minutes or so until the potatoes are cooked and you're done. Make sure it's cooking at a simmer, not a boil.
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All she did was place the chicken on top and the thyme and then barely cover with water and simmer for abou 60 minutes then add the potatoes and simmer for another 30 minutes or so until the potatoes are cooked and you're done. Make sure it's cooking at a simmer, not a boil.
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Trojan
She has a taste for it from mums soup. Lemon is also medicinal, as she says and as you should know. Add whatever you like. A basic soup. Lemon be good for a cold/sore throat and aids digestion full of vitamin and mineral. Didn't yo mummy teach you anything guys?
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She has a taste for it from mums soup. Lemon is also medicinal, as she says and as you should know. Add whatever you like. A basic soup. Lemon be good for a cold/sore throat and aids digestion full of vitamin and mineral. Didn't yo mummy teach you anything guys?
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bartlettje
Mmmm looks delicious but I learnt from my mum and make my stock with the bones left from the roast chicken we ate on Sunday, and add the left over meat to the soup. Probably because we couldn't afford to buy a chicken just to make soup with!
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Mmmm looks delicious but I learnt from my mum and make my stock with the bones left from the roast chicken we ate on Sunday, and add the left over meat to the soup. Probably because we couldn't afford to buy a chicken just to make soup with!
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brutii25
I get it, I like the way a normal person shows how to make a great dish. It's quite clear that Jamie strives to inspire as many as possible to start cooking more from scratch and skip the processed foods. Kudos. I'd like to see what's next: )
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I get it, I like the way a normal person shows how to make a great dish. It's quite clear that Jamie strives to inspire as many as possible to start cooking more from scratch and skip the processed foods. Kudos. I'd like to see what's next: )
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