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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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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. 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. Yield: 14 servings (6-1/2 pints soup base).
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