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.
Course: Main Dish, Soup
Cuisine: Poultry
Servings: people USA imperial/metric conversion:
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Ingredients:
  • 1 whole chicken or 4 pounds of chicken bones
  • 8 onions peeled, cut in half
  • 4 carrots peeled, chopped into large pieces
  • 1 head celery bottom removed, (use leaves)
  • salt Pink Himalayan
  • 1 tablespoon fresh ginger skin removed
Directions:
  1. 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
  2. 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.
  3. 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.

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