Basic Chicken Soup Recipe
Uploaded by: Lisa
Author:
Prep Time:
Cooking Time:
Servings:
User Rating: 3
Ingredients:
Stock:
Soup:
1 tbsp Butter (25 ml)
1 cup Onion (250 ml)
3 Large carrots
2-3 Stalks celery
1 1/2 cups Egg noodles or rice (375 ml)
1/4 cup Parsley
Dash pepper
Dill, parsley, basil, oregano, cilantro, red pepper flakes, even curry power have been used, in appr
Spices as desired:
5-6 lb Roasting chicken or hen. (2.2-3 kg)
App. 10-12 cups water. (Add more, if needed. (2.5-3 L)
4-5 Carrots, peeled.
2 Large onions, quartered.
1 Leek, chopped
3-4 Stalks celery, chopped.
Several cloves garlic, peeled.
1/2 tsp Whole black peppercorns. (2 ml)
Dash hot pepper sauce or Worcestershire sauce
Directions:
For Stock:
Wash bird and place in soup pot; add water and bring to boil. Remove any froth that rises to surface. Partially cover pot, reduce heat and simmer for 2 to 2 _ hours or until meat is very soft when pierced with a fork. Pour soup through a colander or strainer into a very large bowl or second pot. Set chicken and vegetables aside. Cover and refrigerate stock for several hours; remove fat from surface. Extra stock can be frozen. It will keep up to three days in the fridge.
For Soup:
In large saucepan, melt butter over medium heat and sauté onion. Add 6-8 cups stock; bring to boil. Stir in vegetables, egg noodles or rice and cook until tender. Remove skin and bones from chicken and add two cups (500 ml), chopped. Add seasonings. Heat through. Serve and enjoy.
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