Leftover chicken soup with veggies, noodles, or even a kneidel or two can turn into a gourmet cream soup, and no one will ever know your secret.
Cream of Chicken Soup
Leftover chicken soup with veggies, noodles, or even a kneidel or two can turn into a gourmet cream soup, and no one will ever know your secret.
Sauté a very large onion, adding a little flour once it’s golden to make a roux. Once it’s all incorporated, add a 4-lb container of soup, along with all the veggies, noodles, and kneidlach, and bring it to a boil. Then blend it, and you have cream of chicken soup in minutes! Top with some challah croutons. Delicious!
—Chaya Surie Goldberger
Sometimes I find that my chicken soup is cloudy, but I never know why. Do you have any tips on how to avoid that?
—Shaindy Cohen, Monsey NY
Chicken soup gets cloudy when the stock comes to a very full boil and some of the fat emulsifies into the soup. The trick is to start with cold water and never let it come to a rolling boil. Just keep it at a simmer the whole time and then strain the soup at the end. I strain my soup using paper towels, changing it a few times, and it’s very clear.
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