Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 145
  • Fat:
  • 7 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 44 mg
  • Sodium:
  • 779 mg
  • Carbohydrate:
  • 4 g
  • Fiber:
  • 1 g
  • Protein:
  • 15 g


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Chicken Soup Base

Home-Style Soups, Salad and Sandwiches Cookbook
Try a FREE ISSUE of Taste of Home!

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.

SERVINGS: 10-14

CATEGORY: Soup

METHOD: Freezer

TIME: Prep: 15 min. Cook: 30 min.

Ingredients:

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds)
  • 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 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 into 1-pint freezer containers and freeze for future use. Yield: 10-14 servings (6-3/4 pints base). 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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