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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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In '300 Sensational Soups' by Carla Snyder and Meredith Deeds Ingredients:
16 cups chicken stock (homemade or store-bought) |
2 lbs chicken parts (necks, backs, breast bones, wings, etc.) |
6 green onions, sliced |
2 garlic cloves, crushed |
2 stalks lemongrass, bulbs sliced |
1 carrot, sliced |
1 stalk celery, sliced |
6 whole black peppercorns |
3 parsley stems |
2 whole star anise |
sliced gingerroot (1 thumb-sized knob) |
1 cinnamon stick, about 4 inches long |
1 bay leaf |
1/2 teaspoon dried thyme |
Directions:
1. In a big soup pot, combine the stock, chicken parts, green onions, garlic, lemongrass, carrot, celery, peppercorns, parsley stems, star anise, ginger, cinnamon, bay leaf, and thyme; bring to a simmer over med-low heat.
2. Cook at a very low simmer for 45 minutes.
3. Strain and degrease stock.
4. Can be frozen for up to 4 months.
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