- 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
- 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. Yield: 10-14 servings (6-3/4 pints base).
Reviews forChicken Soup Base
"Just what I was looking for to use bones after deboning breasts."