This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Chicken Noodle Soup
Chicken Soup with Stuffed Noodles
Farmhouse Chicken Soup
Lemony Chicken Noodle Soup
Roasted Chicken Noodle Soup
more »
Top Related Articles
Soup Up Your Chicken Soup
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Making Chicken Stock
Chicken Soup's On
Perfect Fried Chicken
Top Chicken Dinners for Spring
Matzo Ball Soup
Cooking Questions: Soup
Rotisserie Chicken Jump-starts Snazzy Meals
Top 9 Bacon-Wrapped Chicken Recipes
Related Collections
Frozen Green Peas
45-Minute Soups and Stews
Chicken Stock
Frozen Beans and Peas
Broccoli

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

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."

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

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

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.