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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Soup Base (*see note below) Recipe

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This recipe for Chicken Soup Base (*see note below) is from Mother to Daughter Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 large onion, chopped
3 stalks celery, chopped
3 large carrots, peeled & chopped
1 garlic clove, minced
8 c water
1 T parsley, chopped
6 t chicken "Better Than Bouillon"
1 bay leaf
pepper

3-4 boneless chicken breasts (or breast/thigh combo)
pepper
Lawry's salt

Directions:
Directions:
Add all ingredients except chicken to large saucepan and bring to a boil. Cover, reduce heat & simmer for 45 mins.

Meanwhile, season chicken to taste with pepper & Lawry's and bake at 425º for 35-40 mins.

When chicken is cool enough to work with, chop into bite-sized pieces and add to chicken stock.

Add 2 cups egg noodles or 1 cup white or brown rice to simmering soup stock, depending on type you desire. Cook an additional 15-30 mins until noodles/rice are tender.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 1/2 hr
Personal Notes:
Personal Notes:
This is a base receipt that can be used for several different dishes...chicken noodle soup, chicken & rice, chicken & dumplings (see Dumpling recipe under Main Course Poultry for this variation).

 

 

 

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