Well before it’s in the 80′s here in Florida and while there’s still snow on the ground up north, I think it’s a good time to post my grandmother’s chicken broth and soup recipe. Why is not called stock you ask? I actually do call it stock much of the time, but technically a stock is made from the roasted bones/carcass of the chicken. Mine, on the other hand, uses a fresh, uncooked chicken along with several chicken necks I’ve saved in the freezer following each chicken I roast for dinner (which is quite frequently!!).
Homemade Chicken Broth & Soup
ingredients:
- 3½-4 pound whole fresh chicken (or two to three packages fresh chicken backs and necks), rinsed well
- 3 carrots, peeled, rinsed, and cut into large chunks
- 1 large onion, peeled and cut into quarters
- 2 parsnips, peeled, rinsed, and cut into large chunks
- 6-8 stalks celery, washed and cut into large chunks
- 1 leek, white and light green parts only, washed well and cut into chunks
- 10-12 sprigs parsley, rinsed well
- ¼ teaspoon whole black peppercorns
directions:
- Place the chicken in a large stockpot along with the other ingredients. Add cold water to cover all plus two or three inches.
- Bring to a boil, skimming the foam that collects on the water’s surface. Simmer uncovered for 2½-3 hours.
- Strain into a clean pot or container using layers of cheesecloth draped over a colander. Discard solids.
- If not making soup right away, refrigerate overnight and skim any fat off the top before using.
For Chicken Soup:
Scrape and clean 2 or 3 carrots and slice. Bring the broth to a boil; add the sliced carrots and a few handfuls of dried fine egg noodles. Stir and let simmer until carrots are tender and noodles are done. Add kosher salt to taste and serve!
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