The basis of a good hot chicken soup is usually a good stock. Once you know how to make a good stock, you can use it for an almost endless variety of soups. For chicken stock that’s easy to make, and tastes delicious,this is a recipe.
I usually make extra, and freeze what I don’t use. Cut the chicken up into pieces. Put the chicken, and the rest of the ingredients into a large kettle, and bring to a boil. Reduce the heat to medium low, and simmer for 3 hours. Remove the chicken, and place in a bowl to cool. Strain the stock using a colander lined with cheesecloth, and let it cool off.
Wait until the chicken is no longer hot; before freezing remove the skin and bones. You can use a boneless chicken if you like. Skim the fat off of the stock, and refrigerate, freeze, or use immediately. Yield: About 6 cups of stock, about 4 cups of chicken. Don’t feel constrained by the ingredients and amounts listed in this recipe. You can use other herbs for a different flavor.
You could add ginger peels and lemongrass for an Asian flavor. Just let your imagination run wild. Instead of using a whole hcicken you can just use pre-cut parts. Store the bones in a plastic bag and take them out later to make stock.
Once you’ve learned to make this chicken stock, you can use it as a basis for many different soups… chicken soup made with noodles or creamed chicken soup, soup with peanut butter in it…once again, just allow your imagination to go free, and have fun. This is a real simple chicken meal for everyone to enjoy.
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