Chicken Soup Base Recipe

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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.
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:10-14 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 10-14 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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. 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.
Originally published as Chicken Soup Base in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p26

Nutritional 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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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MY REVIEW
PEH
Reviewed Mar. 2, 2011

"Just what I was looking for to use bones after deboning breasts."

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