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Chicken Soup Base Recipe

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. YIELD:10-14 servings


  • 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


  • 1. 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).

Recipe Note

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.

Nutritional Facts

1 cup: 145 calories, 7g fat (2g saturated fat), 44mg cholesterol, 779mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 15g protein.

Reviews for Chicken Soup Base

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Reviewed Mar. 2, 2011

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

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