Base Chicken Soup
Base Chicken Soup
Base Chicken Soup
Prep Time: Active, 30 Minutes Inactive, 4.5 hours Yield: 2 gallons
1 Whole Chicken (boiled) and Stock from Chicken
6 Chicken Breasts
3 Onions, Diced
3 lbs Carrots, Sliced
10 Stalks Of Celery, Sliced
Salt an Pepper to Taste
1) Clean the chicken out and place the whole chicken and breasts in a large Stock Pot (I used 12 qt). Add cold water to almost the top and add salt and pepper (this is a lot of stock so be generous with the seasonings) Cover and bring the pot to a boil and reduce to a simmer. I added rosemary, thyme, bay leaves, onion and garlic to my water but you don’t have to. Cook for an hour. If you are using Boxed stock it will take 3 to 4 boxes of stock and you can fill the rest with water depending on how big your pot is..
2) Remove all the chicken from the stock. Pick the white meat from the bone and shred all the breast, set aside. Add bones and dark meat back to the broth and cook for another 3 hours. If you want you can remove the dark meat and just boil the skin and bones?
3) Strain your broth and then return it to the stock pot. At this point you can freeze it and save it for another day.
4) Add carrots, onions, celery and celery leaves. Add more salt and pepper as the vegetables will absorb some of the seasonings. bring to boil and reduce to a simmer and cook for 45 minutes until the vegetables are almost done.
5) Add the chicken to the pot and simmer for another 20 minutes until the vegetables are tender.
