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Frying pan
Deep soup pot
Ingredients:
1lb chicken, chopped
1 Tbsp grapeseed, canola, or olive oil
1 medium onion, chopped
1 clove garlic, minced
3 celery stalks, diced
1 large carrot, diced
1 Tbsp salt
1/2 tsp ground black pepper
1/4 tsp dried parsley flakes.
Pinch of paprika or 1/2 tsp Old Bay
1 gallon water
Directions:
Heat oil in a large pan and saute onion, garlic, half of the celery until translucent but not browned.
Add 1 cup water.
Add carrots and chicken and stir well.
Add salt, pepper and paprika.
Bring to a boil.
Remove from heat and pour into large pot.
Add remaining water to soup pot.
Add parsely.
Bring all ingredients to a boil for 15 minutes.
Reduce heat to low and simmer until water is reduced by half.
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Chicken broth may be frozen for up to one year.
Basic chicken broth may be used in recipes calling for chicken stock or dissolved bouillon cubes.
Chicken broth may be reduced further during cooking to form a gravy base, or in preparation for drying.
Delicious simple chicken soup all by itself!
Additions:
- 1 cup chopped red cabbage
- 1 cup fresh baby spinach, chard, or kale
- 1 cup dried egg noodles
- Dumplings
- 1/4 cup corn, 1/4 cup peas, 1/4 cup lima beans, 1/4 cup green beans
- 1/2 cup uncooked rice, or 1 cup cooked rice (I love it with wild rice!)
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