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Chicken soup

I'd do the same really, use scallions instead of onion Cheryl and a little Xanthan gum as thickener.
Not for thickening, no love. sorry.


Gold Member
dunno lol. i read it somewhere x
Oh yes, that should work, but add it after you've boiled the stock I'd think.
No she said Flask Sticky. ;)

Lisa D

Full Member
What stock are we allowed to use?
Pretty much any stock, just check the carbs, some of the bouillon cubes can be carby, others are very low.


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Im lazy and for the purpose of todays soup have brought a ready made one. I can post the soup on there if you like but i didnt think it would need it. I cut off pieces of chicken (im very fussy over which bits i eat), chop them up as big or small as you want them, place them in a pan with the stock and whatever onions/scallions your allowed to use, boil, then simmer. Mine was cooking for about 2hrs as i find the longer its cooking the better it tastes. Will taste a whole lot better in the morning if there is any left!
sounds lovely and different too!!!

im defo trying this next week :D

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