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Chicken Broth in Hot Weather

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I just cut up a chicken to pan-roast tonight, and I put the carcass in a pot with the wings, some aromatics, and some herbs. Soon I'll have chicken broth.

This wouldn't be a problem except that it's 90 degrees outside and we don't have air conditioning. Who's going to want to eat chicken soup? I would freeze it and use it in other dishes, but we're moving out of state in one week.

What can I do with chicken broth/soup in this hot weather?

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  1. Process some cukes and herbs of choice, salt, pepper, chicken broth. Chill.

    1. Make Senegalese Soup, a cold curried soup. This makes 10 servings but you can cut it in half.

      Melt 1/4 C. butter in a skillet and add 2 chopped medium onions and 3 chopped satlks of celery and cook until the veggies are soft. Then blend in 2 Tbs. flour and 1 Tbs. curry powder and cookseveral minutes.

      Transfer to a blender or food processor and add 2 peeled, cored, and chopped apples, 1 C. diced cooked chicken 2 qts. chicken broth and puree.

      Remove all to a saucepan and add 1 bay leaf and 1 C. half and half. Bring to a boil, remove the bay leaf and chill.

      1 Reply
      1. re: Candy

        And on the same note as Candys (which sounds just wonderful BTW), you could make bastaradized vichysoisse. The Knorr Swiss site has a good one.

      2. I used chicken broth yesterday to make a cold soup for today. I sauteed lots garlic and vidalia oniosn in a little butter for a few minutes in a pot, added the broth, herbs like rosemary, thyme, etc. and lots of zuchinni. I simmered it for twenty minutes and then blended it using an immersion blender and finished with a small pat of butter. I ate it warm but not hot and it was great. I look forward to it as a cool soup for lunch today.

        You can make the same recipe and exchange a little Indian curry powder or Thai curry paste for the herbs, and get a completly different taste.

        1. Use it to make rice pilaf instead of water.

          1. How about Vichyssoise?

            1. I made zucchini soup. It's chilling right now!!

              1. Yeah, any cold soup is good with nice chicken broth at the base. Make sure it's nice and clear. You can also just prepare a jellied consommé from it - kind of a grandma's thing, but really good too.

                BTW, when I'm doing zooks or other summer squash in a soup, I first steam the squash over water that has a bunch of dried rosemary in it. Then I chill it, purée it in cold broth, either strain it or not, adjust the seasoning, then beat in some sour cream. Sometimes cook a little onion in with the squash. Very refreshing.

                1 Reply
                1. re: Will Owen

                  It was my first time doing this so I improvised. Sweated an onion and som garlic with cayenne and chili flakes, added chopped zuc, cooked until tender, added hot broth, pureed, chilled, served with a dollop of sour cream. Came out pretty well. Very spicy, but sitting overnight mellowed it out.