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Chicken Soup Base

By: Martha Taylor  
"My widowed father isn't much of a cook. So I keep plenty of this delicious base on hand to serve as is or use in a variety of recipes."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (1)

Rate/Review | 53 people have saved this

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 (3 1/2) pound broiler-fryer
  • 3 quarts water
  • 1 cup chopped broccoli
  • 1 cup shredded carrots
  • 1 cup frozen peas
  • 1 small onion, chopped
  • 1/2 cup chopped celery
  • 1/4 cup chicken bouillon granules
  • 1 tablespoon chopped fresh parsley

Directions

  1. Place chicken and water in a Dutch oven or soup kettle; 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 qts. 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 into 1-pint freezer containers and freeze for future use.

Footnotes

  • 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; mix well.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2008 by ROBIN43 Supporting Member (Click to learn more about Supporting Membership)
very good flavour,itseems to freeze well MORE

 
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