Chicken soup and chicken stock
Only add salt at the very end or when ready to serve. Chicken stock is the staple and base to every great soup. A soup can be ready in minutes if it has a good chicken stock as the base.
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- Add all ingredients to a large pot and bring to a boil, turn down to a simmer, mostly covered with lid, and cook for 4 - 6 hours on medium
- If you are making chicken soup with a whole chicken: Place in fridge. Remove any excess fat that is congealed on top. Pull apart chicken from bone, discard bones and place chicken back in.
- If you are making chicken stock: Place in fridge. Remove any excess fat that is congealed on top. Strain liquid and use or freeze.
Notes & Tips:
For people who keep kosher- don't try and keep soups parve! Unless you are cooking for a vegetarian or vegan, the secret to an amazing soup is an amazing stock. Try this once and you will never go back.