CHICKEN SOUP BASE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I keep plenty of this delicious soup base on hand for my father. He can serve it as is, or dress it up with some easy variations.
Provided by Taste of Home
Categories Lunch
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 14 servings (6-1/2 pints soup base).
Number Of Ingredients 9
Steps:
- Place chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer for 2 hours or until chicken is tender. Remove chicken; allow to cool. Add enough water to broth to measure 3 quarts. , Remove chicken from bones; cut into bite-size pieces and return to pan. Add remaining ingredients; cover and simmer for 10 minutes or until vegetables are tender. If desired, pour cooled soup into 1-pint freezer containers and freeze for future use., For Chicken Potato Soup: In a saucepan, combine 1 pint thawed soup base, 1/2 cup cubed peeled potatoes, and salt and pepper to taste. Cover and cook over medium heat until potatoes are tender. , For Cream of Chicken Soup: In a saucepan, combine 1/4 cup all-purpose flour and 1 cup milk; mix until smooth. Stir in 1 pint thawed soup base. Bring to a boil; boil for 2 minutes, stirring constantly. Add 1/2 teaspoon chicken bouillon granules and salt and pepper to taste.
Nutrition Facts : Calories 145 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 779mg sodium, CarbohydrateContent 4g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 15g protein.
CHICKEN SOUP BASE RECIPE | MARTHA STEWART
This is the base for the ultimate comfort food in wintertime... or any time you might be feeling sick.
Provided by Martha Stewart
Categories Soup Recipes
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Number Of Ingredients 8
Steps:
- In a 10- or 12-quart stockpot, heat oil over high. Add chicken parts and cook, turning frequently, until browned on all sides, 15 minutes.
- Pour out fat. Add whole chicken, carrots, celery, onion, peppercorns, parsley, and enough cold water to cover ingredients by 1/2 inch (about 12 cups).
- Bring to a boil over high. Reduce heat and simmer until chicken is cooked through, 40 minutes, skimming fat and foam and flipping chicken once.
- Transfer whole chicken to rimmed baking sheet and let cool, about 10 minutes.
- Pour liquid through a paper-towel-lined sieve into a large bowl (you should have 10 cups broth). Discard vegetables and chicken parts.
- Shred chicken into bite-size pieces, discarding skin and bones (you should have 4 cups meat).
Nutrition Facts : Calories 216 g, FatContent 7 g, FiberContent 2 g, ProteinContent 29 g, SaturatedFatContent 2 g
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