Chicken stoup

[skilletlicker]

Old bachelor cooking.

Meat and Stock from six chicken legs, leftover Chinese takeout rice, carrots, celery, onions, peas, garlic, and thickened with flaxseed meal.

By the way, gonna take a minute to get used to this new format.

 

[taxlady]

Sounds good. I had never heard of thickening soup with flax seed meal before. Does it work well? I might have to give that a try.

 

[skilletlicker]

Hi taxlady, it works. Different than fat and flour though; more viscous; think okra.
You are a moderator now. Congratulations.

 

[taxlady]

Hi taxlady, it works. Different than fat and flour though; more viscous; think okra.
You are a moderator now. Congratulations.

Thanks for the info. I will have to give it a try. I'm not so fond of thickening soup with roux.

Nope, I'm not a moderator. Years ago, I was a moderator. That's why it says, "Moderator Emeritus".

 

[GinnyPNW]

Some soups, like Borscht, I will take a cup or so of the finished soup, strain back a bit of the liquid part and then blend it smooth before adding it back to the pot.

 

[pepperhead212]

I'll have to try that for thickening, too - that okra like texture doesn't bother me! Something I keep on hand for thickening is some flour I make with some red lentils, or masoor dal.