Without A Doubt Best Chicken Soup Stock Recipes
CHICKEN STOCK
Chicken stock has almost endless uses, from soup bases, of course, and gravies to a rich but low fat flavoring for veggies. The stock freezes will in those zipper type freezer bags. After trying homemade stock you will never want the store-bought kind again.
Provided by Margaret Price
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Yield 14
Number Of Ingredients 8
Steps:
- Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
- Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours.
- Strain and cool the stock, uncovered.
- Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 2.5 g, Cholesterol 86.9 mg, Fat 14.4 g, Fiber 0.7 g, Protein 26.6 g, SaturatedFat 4.1 g, Sodium 100.6 mg, Sugar 1.2 g
BASIC CHICKEN SOUP
Everyone has their own favorite chicken soup recipe, but rarely have so few ingredients added up to so much comfort. This version has classic flavors and, thanks to a simplified method, cooks more quickly than traditional chicken soups (the dish is ready in a little over an hour). There's no need to make a separate stock; the vegetables and meat form their own satisfying broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
- Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
- Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
- Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.
Nutrition Facts : Calories 378 g, Cholesterol 117 g, Fiber 3 g, Protein 38 g, SaturatedFat 5 g, Sodium 718 g
CREAMY CHICKEN SOUP
Creamy Chicken Soup. Tender chicken, aromatic vegetables and herbs, cream, a splash of wine topped with a touch of nutty Gruyere. The ultimate comfort food.
Provided by Susie Gall
Categories Soup
Time 1h
Number Of Ingredients 26
Steps:
- For the Roux:
- Heat 2 tablespoons oil and 2 tablespoons butter in a medium saucepan then sprinkle the flour on top. Whisk quickly until well combined. Cook, whisking occasionally, until the roux turns light golden brown. Slowly, while whisking, add 1-cup chicken broth to the roux and whisk vigorously until smooth. Remove the roux from the heat and set it aside while combining other ingredients.
- For the Soup:
- In a large Dutch oven, heat 2 tablespoons butter and 2 tablespoons oil over MED-HIGH heat. Add the carrots and celery, sauté 5 minutes; stir occasionally. Add the diced onions and cook 3 additional minutes or until the onions are translucent. Add the minced garlic and cook 30 seconds - just long enough for the garlic to bloom.
- Slowly add 1 cup of broth while scraping the bottom of the pot to deglaze the pan. Add the rest of the broth and the wine, the roux and stir well. Bring the mixture to a boil and stir often..
- Reduce the heat to LOW and add all other ingredients except the garnishes.
- Simmer 15 minutes then taste and adjust seasonings, if necessary. This is the time to add salt or pepper, if desired. Continue to simmer the soup until it thickens, about 30-45 minutes more, or to the desired consistency.
- Discard the bay leaves.
- Garnish with sprinklings of shredded Gruyere and fresh parsley.
- Serve with crusty bread. Mmm-Mmm GREAT!
- Enjoy!!
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- Combine the chicken, onion, garlic, whole carrot, whole celery stalk, bay leaves, and parsley, if you're using it, in a stockpot. Add 8 cups water. Bring to a boil, then lower the heat so that the liquid bubbles gently but steadily.
- Cover and cook, stirring gently every 15 minutes or so, until the chicken is fully cooked (30-40 minutes for parts, 50-60 minutes for a whole one). If necessary, add water to keep the chicken submerged. To check for doneness, use a slotted spoon or tongs to carefully lift out some chicken and pierce it with a thin-bladed knife. You should meet no resistance, and the meat should be white all the way to the bone and may start to fall off in places.
- Carefully transfer the chicken from the pot to a shallow bowl with tongs. When it's cool enough to handle, pull off and discard the skin; pull the meat off the bones and cut it into bite-size pieces. Reserve 2 cups for the soup and refrigerate the rest for another use. If you have time, return the bones to the pot and let the stock simmer for another 15-30 minutes.
- Put a strainer or colander over a large pot and carefully pour in the stock; press down on the vegetables to extract as much liquid as possible, then discard them. Skim the fat off the top. You should have about 7 cups; if not, add some water. Sprinkle the stock with a little salt and pepper. (If you just want to make chicken stock, stop here.)
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- Use aromatic vegetables. One of the secrets to great stock is being generous with the aromatic vegetables – onion, carrots & celery. So rather than add stock, I like to add at least one of these directly to the soup.
- Season with soy sauce. Soy sauce is rich in lovely umami-type savoury flavours. Even a tablespoon can turn a simple soup into something totally moreish.
- Use a full flavoured accompaniment. Things like pesto or harissa give a real flavour hit to soup, not to mention adding some textural variation.
- Don’t overdo the water. When you’re making soup without stock, it’s really important that you don’t add too much water or other liquid. You can always thin out a too-thick soup, but rescuing a watery soup can take hours of simmering.
- Season seriously. Seasoning properly is critical for optimum flavour in all cooking but especially so in soup. Stocks tend to be quite salty naturally, so soup made on a stock base tends not to need as much salt & pepper.
- Use a little acid. A little lemon juice or a splash of vinegar can turn a dull soup into a vibrant star.
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- In a large stock pot or Dutch oven, heat two tablespoons of olive oil or butter over low-medium heat. Add the carrots, celery, and onion. Cook the vegetables for 7 to 8 minutes until they begin to soften and the onions become translucent. Add the garlic and cook for an additional 30 seconds.
- Next, add the bay leaves, thyme, salt, pepper, broth, and chicken breast. Bring the soup to a simmer and cook over medium heat for 1 to 1 ½ hours or until the chicken is cooked through and easily shreds with a fork.
- Remove the chicken breast to a waiting plate and use two forks to shred. Discard the thyme sprigs and bay leaves, then return the shredded chicken to the pot along with the fresh parsley. Stir to combine.
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- Just add (Cold) Water. One of the world's most basic recipes, stock is simply bones and vegetables simmered slowly in lightly salted water. That process extracts flavor and healing collagen from bones, whether it's the carcass of a leftover roast chicken, prime rib or raw wings.
- Bring on the Flavor Boosting Veggies. Many recipes call for various herbs and aromatic vegetables, which are considered building blocks that create depth and flavor.
- Focus on the Bones. Many cooks make the mistake of cooking a whole chicken when making stock. It's essential to recognize that the flavor from stock is derived from the bones, not from the meat on the bones.
- Roast Ingredients For More Complexity. Classic beef stock begins by slowly roasting bones, a process that caramelizes the bones, while the same principle works for vegetables.
- Use Stock as an Alternative Cooking Liquid. Professionals have long used this genius trick for creating ultra-tasty stock: Simmer bones in already finished stock instead of water.
- Add a Splash of Umami. The so-called Fifth Flavor (joining salty, sweet, sour and bitter) is the savory taste that's hard for most palates to identify, which is why it's often described as "deliciousness."
- Skimming is a Must. As the stock comes to its initial boil, use a slotted spoon to remove the foam that floats to the top. That's excess protein, fat and bits of bone.
- Strain Stock. When stock is finished simmering, strain it through a colander lined with cheesecloth or a clean tea towel. Adding the extra layer in the straining process further removes impurities.
- Chill Out. Once stock has been strained, it's essential to cool it quickly so no harmful bacteria forms. Take a cue from the professionals, who place strained stock in a bowl and place that bowl in an ice bath, stirring the stock until the temp drops to 40 degrees F. Then, the finished stock can be refrigerated for at least four hours, or overnight, until a layer of fat forms on top.
- Store Stock Properly. To maintain the full flavor of the slow-simmered stock, store any stock that's not destined for a recipe in an airtight container in the fridge for up to a week.
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