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Chicken Stock/Soup
- Yield: 5 Quarts 1x
Description
It’s the perfect base for soups, stews, and sauces. The quality of homemade chicken stock cannot be found in a can or box. Once you taste it, you’ll understand that it was worth the time and effort.
Ingredients
Scale
To Make Stock:
- 1 whole yellow onion
- 1 teaspoon whole black peppercorns
- 6 sprigs dill
- 2 dried bay leaves
- 2 carrots
- 2 celery stalks (including leaves)
- 4 pounds of bone-in chicken
- 1 1/2 pounds of chicken thighs or wings
- 2– 48 ounce cans of low sodium chicken broth
To Make Soup from Stock:
- 3 Quarts of Homemade Chicken Stock
- 3 Carrots cut into 1/8-inch rounds
- 2 celery stalks chopped small
- 1/2 yellow onion diced
- 8 ounces noodles of your choice
- 8 ounces cooked shredded chicken
- 1/4 cup of fresh dill or parsley
- 1/4 lemon wedge
Instructions
- Place the above ingredients into a large stock pot and add 6 cups of cold water.
- Cover the pot and bring to a boil.
- Reduce heat to a gentle simmer.
- After approximately 45 minutes, remove all chicken from the pot.
- Remove the meat from the bones, add the bones back to the stock pot, and simmer for 3 hours.
- Check the pot occasionally and skim off any foam on the surface.
- While the stock is simmering, shred the chicken and store it in an air-tight container in the refrigerator until ready to use.
- Strain the stock and store it in quart containers for up to one week in the refrigerator and up to 4 months in the freezer. Don’t forget to label “STOCK” and the date. You’ll be glad you did two months from now.
To Make Soup From Stock:
- Gentle bring 3 quarts of stock to a simmer.
- Add carrots, celery, and onion, and simmer for 10 minutes.
- Cook noodles separately according to package directions.
- Gently add noodles and chicken and heat until hot, adding salt and pepper to taste.
- When ready to serve, stir in the chopped dill or parsley and add a lemon wedge.
Notes
When making the stock, refrigerate overnight, and in the morning, remove any layer of fat that may have formed on top and discard.
Lemon just before serving adds brightness to this soup.
Once the soup is made, it will keep 2 days in the refrigerator or up to 3 months in the freezer.
