chicken soup base

10 Jan

Yes, I still have my Christmas trees up (yes, 2!)  And the swags wrapped around the pillars on the porch and banister.   But since Epiphany was just celebrated at church this past Sunday, what I am really being is a good Catholic.  Not lazy and unmotivated.

I’ll do it tomorrow.

The Jan/Feb 2012 edition of Everyday Food features chicken soup five ways.  You make a chicken soup base and then use it as a starting point for different soup flavors ranging from asian to chicken and dumplings.

I’ve made this chicken soup base recipe three times in the last two weeks, it’s that good!  It takes less than an hour, start to finish.  The great part is that you can use the base and with varying the add-in ingredients, have lots of different soups.

I’ll post the asian-style chicken soup tomorrow.  I love it so much, I’ve made it three times (so yes, it can make lots of different soups, yet I have only made the one 🙂 )

Chicken Soup Base

  • 1 Tbsp. vegetable oil
  • 1 whole chicken, rinsed
  • 4 carrots, cut into pieces
  • 3 celery stalks, cut into pieces
  • 1 large onion, quartered
  • 2 tsp. whole black peppercorns
  • handful of parsley

In a large pot (10-12 quart), heat oil over high heat.  Add chicken neck (from inside cavity of chicken) and cook, turning frequently, until browned on all sides.  Using tongs and a paper towel, remove fat from bottom of pan.  Add whole chicken, carrots, celery, onion, peppercorns, parsley, and enough cold water to cover ingredients by an inch (about 12 cups).

Bring to boil over high.  Reduce heat and simmer until chicken is cooked through, about 40 minutes, turning chicken once during that time.  Skim fat and foam from top as needed.

Transfer chicken to bowl or rimmed baking sheet and let cool.

Pour liquid through a fine mesh strainer into a large bowl.  Discard vegetables and neck.  You should have 10 cups of broth.  Skim as much fat off the top as you can.

Shred chicken into bite-sized pieces, discarding skin and bones (you should get about 4 cups meat).

Serves 6 (1 2/3 cups broth with 2/3 cup chicken meat per serving).  Using the Weight Watcher’s Recipe Builder, each serving has 5 PointsPlus.

Recipe slightly adapted from EveryDay Food Magazine, Jan/Feb 2012.


Posted by on January 10, 2012 in chicken, points plus, soups


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