Chicken Soup Base

Name: Chicken Soup Base
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

9 ingredients

4 steps

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

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.