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Chicken Soup Base

Chicken Soup Base
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.
10-14 ServingsPrep: 15 min. Cook: 30 min.

Ingredients

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds)
  • 3 quarts water
  • 1 cup frozen 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; 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
© Taste of Home 2013

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Chicken Soup Base (continued)

Directions (continued)

  • base. Bring to a boil; boil for 2 minutes, stirring constantly. Add
  • 1/2 teaspoon chicken bouillon granules and salt and pepper to taste.
  • Yield: 14 servings (6-1/2 pints soup 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.
Nutrition Facts: 1 serving (1 cup) equals 145 calories, 7 g fat (2 g saturated fat), 44 mg cholesterol, 779 mg sodium, 4 g carbohydrate, 1 g fiber, 15 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013