Reddit mentions of Vegeta, Gourmet Seasoning, No MSG, 17.6oz 500g bag

Babcia's Polish Soup

Ingredients:
-2lbs beef neck bones, shank, or oxtail (first two are cheap, last is becoming more expensive)
-2 chicken carcasses (or equivalent of random chicken bones - say you only buy thighs, etc. But whole carcasses are the best)
-1lb pork bones
-1-2lbs turkey or chicken wings
-1-2 chicken breasts for serving at the end
-2tblsp oil
-1 bag of carrots
-4 medium yellow onions
-1 head of celery
-1/4-1/2 cup vinegar (white or apple cider)
-1 bunch of thyme
-1 bunch of dill
-1 bunch of parsley
-egg noodles
-salt, pepper
-Vegeta (optional, but this helps give it that authentic Polish flavor)

Equipment:
-a heavy stock pot that could fit all of the above comfortably with water to cover, with a lid if you have
-roasting pan with foil on it (less washing later)

Do:
Okay, so usually at this point I have the chicken carcasses and pork bones cooked and picked of most of their meat ahead of time (take out from freezer into fridge on day 1). I buy the beef bones, chicken breasts, and turkey wings the day of or defrost them, raw at this point.

Marinate the chicken breast on day 1 with simple (but generous) seasonings, salt or Vegeta and pepper and some dried herb of choice, what have you, stick them in the fridge for when soup is done.

Take beef bones and wings and toss with the 2tblsp oil, Vegeta or salt, pepper. Roast them in a 400*F oven for a while, til browned; if using chicken wings, they will brown fastest and need to be taken out and put aside. Turkey wings take longer but still probably taken out before neck bones, just check on things 30min in, then every 10-15 minutes until adequate. Doesn't need to be cooked all the way through, but roasting brings out the flavor and is important. If the chicken/turkey wings have cooked through, pick off some of the meat and put it in the fridge (optional).

Wash vegetables. Take off onion skin from 2 onions, no need to peel carrots (use half bag). Use half of celery. Add to big pot of boiling water that has been lightly salted. Add roasted beef bones. Add pork bones, and wing bones. Add vinegar, and if you have them, whole peppercorns (if not, just be patient with that for now, you will add crushed pepper later). Simmer for 6-8 hours (overnight if you wish). Cool it down and put in fridge.

Day 2.

Pick out bones from pot (as many as you can find, preferably all). Strain out the vegetables (you can bring it to lukewarm on the stove if it has gelled, to do this). I usually fish it out with a mesh strainer on a handle, then pour it through another strainer if I need to. Don't be too picky.

Add bones back in again, add chicken carcasses. Add 1/2 of remaining veggies, saving some to serve later. No need to chop any up again, just cut to fit in amongst the bones. If your water has reduced a lot, cover the bones 'n stuff with more water. Simmer for 4-6 hours, adding water if need be. Add thyme and simmer another 30min or hour, turn off heat.

Cool pot and put in fridge until fat forms on top and it has gelled up underneath, if it hasn't, try cracking the bones and cooking another few hours. It always does by now for me. I heard rotisserie chickens don't make as good a gelled broth, but even so, the extra wings and beef bones will help a ton with that. Salt or Vegeta and pepper to taste before refrigerating.

Warm it a little on Day 3, strain pot of all bones and veg. This is your soup base! I prefer to cook some chicken breast on the stove to brown it a bit (shred with fork) because by now any remaining meat on the bones will be pretty bland.

Pour some stock into a smaller pot, chop veggies and cook along with egg noodles. Add chicken breast. Chop up a teaspoon of dill per bowl, and two teaspoons of flat leaf parsley per bowl (absolutely necessary IMO!).

If you have any questions I'll be happy to clarify.

Nappa Cabbage and Vegeta mmmmmmmmm

Looks similar to Vegeta. I use it on meat, potatoes,....everything...

Now I want some delicious homemade chicken noodle soup flavoured with Vegeta

They have a no MSG version, but looks like their standard is with MSG.

http://www.amazon.com/Vegeta-Gourmet-Seasoning-17-5oz-500g/dp/B0012S8VHS

vs

http://www.amazon.com/gp/product/B0002DQYGE/ref=pd_lpo_sbs_dp_ss_2?pf_rd_p=1944687462&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0012S8VHS&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=16RQ951SWD4R62XPNT5H

Podravka sells a version of vegeta without msg. on foreign markets.

Order some of this seasoning off Amazon, tastes fucking delicious. If you can handle it, also add little bit of siraccha sauce

Vegeta, Gourmet Seasoning, No MSG, 17.5oz 500g bag https://www.amazon.com/dp/B0012S8VHS/ref=cm_sw_r_cp_apa_i_hC4SCbYA933AN

red wine, honestly just use any store brand wine it will be fine. i fried it until all the red came out of the meat, then cook with liquid for 15-20min.

also if you have this where you live, add it as a spice

I just bought Vegeta and it's pretty good. I'm adding it to everything. https://www.amazon.com/dp/B0012S8VHS/