Quote (ToXicMiSfiT @ 13 Aug 2011 18:10)
I like parsnip and celery the most, sometimes I add some carrots but wasn't in the mood now
cauliflower is also really good with this basic kind of soup..
when you start to add vegetables, you can start to add water, I turn the temp up to mid-high after this to get the water hot quicker
http://i.imgur.com/jvaHJ.jpg
about half way full with water there
now you keep adding till it's where you want it.. there's no rule.. just based on how much noodles you think you're going to add or how thick you want the soup, etc
http://i.imgur.com/4wSVD.jpg
when it gets hot, starts to bubble before boiling.. at full water level I then turn it to low or simmer.. depending on how high your stove does simmer, some simmers are like equal to others low.. so just depends
now you let it cook for maybe about an hour or so, let all the juices get in etc
this is actually quite similar to american chicken noodle soup but we use black pepper instead of red. we add more veges and sometimes use grain like wild rice instead of noodles, barley is awesome too. for chicken soups, meat on bones are really good to use, adds a lot of flavor. but breast is ofc healthier. a whole chicken would be best imo. i personally love italian herbs in my chicken soup. like oregano, parsley, basil, thyme, marjoram. to eat it asian style, eat it w/ a pickled vegetable
