Make-ahead Chicken Soup Base

Title

When the fall season brings a chill in the air, there’s nothing more comforting than a hearty bowl of soup or stew. This simple and versatile chicken soup base can be made ahead and stored in the freezer, ready for your next soup day. With the addition of a few additional ingredients, it becomes a satisfying, delicious meal. This week, I made the soup base and used half to make a dinner of chicken and dumplings. The other half is tucked away in the freezer to be used at a later date, perhaps for chicken soup with rice or noodles, or orzo. Or maybe as Chicken Tortilla Soup. In a future post, I will share some options for using the soup base. In the meantime, here’s how I made the base.

In a dutch oven, saute a diced onion in olive oil over medium heat. When the onion begins to brown, add 2 cups of chicken broth and 1 cup chopped celery. Bring this mixture to a boil. Add a whole chicken and 2 teaspoons poultry seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Add 2 cups of water and return to boiling. Cover and reduce heat to low. Braise chicken until done (Approximately 1.5 to 2 hours.)

1 2 3 CollageHalf way through the cooking time, add 1 cup carrots to the pot. Cover and continue to simmer until done. Remove chicken let cool. Remove and discard chicken skin. Remove the chicken from the bones and dice the chicken.

4 5 6 Collage

Return the chicken to the pot and stir to mix thoroughly.

9 finalSeparate the soup base into two containers. Use immediately or freeze for later use.

10 final 2In a future post, I will share some options for using the soup base.

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Make Ahead Chicken Soup Base

  • Servings: Approximately 3 quarts
  • Time: 3 hrs
  • Difficulty: easy
  • Print

Title

Ingredients

1 whole chicken, 5-7 lbs.

1 medium yellow onion, diced

2 cups chicken broth

1 cup chopped celery

2 cups water

2 tsp poultry seasoning

½ tsp salt

¼ tsp ground black pepper

1 cup diced carrots

Directions

In a dutch oven, saute a diced onion in olive oil over medium heat. When the onion begins to brown, add chicken broth and chopped celery. Bring this mixture to a boil. Add the chicken and 2 teaspoons poultry seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Add water and return to boiling. Cover and reduce heat to low. Braise chicken until done (Approximately 1.5 to 2 hours.)

Half way through the cooking time, add 1 cup carrots to the pot. Cover and continue to simmer until done.

Remove chicken and let it cool enough to handle. Remove and discard chicken skin. Remove the chicken from the bones and dice the chicken. Return the chicken to the pot and stir to mix thoroughly.

Separate the soup base into two or three containers. Use immediately or freeze for later use as a base for soup.

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3 Responses to Make-ahead Chicken Soup Base

  1. Pingback: Chicken Tortilla Soup |

  2. Pingback: Cream of Chicken Soup with Wild Rice |

  3. Pingback: Chicken Tortilla Soup |

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