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Chicken soup made with beef bone broth?

laterible Mar 14, 2013 04:55 PM

This passover I am torn between making my (much in demand) chicken soup with matza balls and the rich bone broth I have been addicted to the past few months.

I was wondering if anyone has opinions about making chicken broth with beef bones in it (a day ahead). Does it change the flavor that drastically and would it interfere with the "integrity" of the traditional chicken soup..?

Or even more wild--- could I get away with making a rich beef bone broth with matza balls (made with chicken schmaltz...)?

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  1. hotoynoodle RE: laterible Mar 14, 2013 05:01 PM

    you want to put chicken meat in beef broth? that's fine, i suppose, but your guests may not agree. as for integrity, no, it would not be chicken soup.

    i am not jewish, but i thought chicken soup with matza balls was traditional? can't you just skip the beef broth for one day?

    btw, i make bone broth too, both with 4-footed animals and birds. for chicken, i use backs, heads and feet and it is extremely delicious.

    6 Replies
    1. re: hotoynoodle
      laterible RE: hotoynoodle Mar 14, 2013 05:12 PM

      Well when you put it like that... it doesnt sound as good as it did in my imagination. i guess i am just torn between the two great tastes (rich umami bone broth vs chickeny clear with a touch of lemon) and was trying to combine them. Also for the health reasons to give my guests a good shot of gelatin. But now that I read your comment, I think you're right. I will put in plenty of chicken feet to make it healthier/gelatinous. Thanks.

      1. re: laterible
        hotoynoodle RE: laterible Mar 14, 2013 05:32 PM

        i cook my chicken broth for 12 hours and then reduce it down. it's not a thin watery concoction by any stretch.

        1. re: hotoynoodle
          laterible RE: hotoynoodle Mar 14, 2013 05:43 PM

          Ditto. I will make mine a day ahead (also to have more control over the fat content). What do you put in yours besides chicken parts?

          Last year I tried making that egg white and ground meat topping- think its called a raft. It did make the broth much clearer, but its a balance between beauty and taste :)

          In addition to a little lemon zest, I also add some tumeric to make it more vibrantly yellow (also healthy addition)

          1. re: laterible
            hotoynoodle RE: laterible Mar 14, 2013 05:50 PM

            carrots, dried thyme, peppercorns, sometimes ginger and sometimes tomato. i prefer to keep it on the neutral side so it's more adaptable later.

            a proper raft shouldn't affect the flavor, only improve the clarity. i don't bother with it since i am not making consomme. :)

            1. re: hotoynoodle
              C. Hamster RE: hotoynoodle Mar 14, 2013 06:05 PM

              I love making consommé !!

        2. re: laterible
          Lady_Tenar RE: laterible Mar 16, 2013 12:13 AM

          The chicken broth I make has all the richness, umami, and gelatin of my beef broth, it just tastes like chicken and not beef. There's no reason that chicken broth needs to be less flavorful, just make sure you are using the right ratio of chicken parts to water.

          My advice? If you are making brisket as your main course, use some of that tasty beef broth in your braising liquid! That's what I'm doing this year.

      2. C. Hamster RE: laterible Mar 14, 2013 05:11 PM

        You can't make chicken soup with beef broth.

        I think that goes without saying.

        But you can put whatever you find delicious into your beef broth

        1. m
          mwhitmore RE: laterible Mar 14, 2013 06:54 PM

          Well, many Chinese noodle shops toss fresh pork bones into their 'chicken' broth. And I love the taste, but...for Passover? (Not Jewish, but I respect Tradition) So, obvious solution---make both?! Or, have you tried the Edna Lewis/Cooks Illustrated chicken broth, which is quick but requires a 3 lb chicken for each 2-3 qt of broth. Or (I keep thinking here, I have to stop that!) how about making chicken broth using your beef stock instead of water. I will stop before the men in the White Coats...oh, wait minute, here they

          1. meatn3 RE: laterible Mar 15, 2013 09:48 AM

            Many people prefer tradition on a holiday. I tend to tweak much less in that situation.

            Use chicken feet in the mix and your chicken soup will have much more gelatin.

            I make bone broth routinely. But I would opt for tradition in this case.

            1. t
              treb RE: laterible Mar 15, 2013 09:54 AM

              It may end up being a heavy beefy tasting broth

              1. Jay F RE: laterible Mar 15, 2013 09:55 AM

                You may make your soup with beef bone broth.

                You may not call what you make with said broth chicken soup.

                1. Chowbird RE: laterible Mar 15, 2013 11:50 AM

                  Cock-a-Leekie soup (stop snickering back there, you teenagers!), a Scots specialty, is traditionally made with chicken, beef, leeks, and prunes. Jane Grigson has a really good recipe, which I can't post here because of copyright, but here's a similar one:


                  Just thought you'd like to know there ARE dishes that combine chicken and beef stock! :)

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