Fantastic Poultry Soup Base to which additional ingredients and Fillers such as Pasta, Potatoes, or Rice can be added. Shape the Flavors with added Herbs & Spices.
Servings: 6 portions
Equipment
- 1 Large Wok or Soup Pot with Lid
Ingredients
- 1 Whole Chicken - or Chicken Pieces
- 11 C Water
- 6 Cubes Maggi Bouillon
- 1/2 C Rendered Fat
- As Needed Neutral Oil - to top the rendered fat to get 1/2 C
- Filler of Choice(Pasta, Rice, of Diced Potatoes) - 1 Cup of Rice or 1–2 Cups of either Pasta or diced Potatoes
Slurry
- 1 C Water
- 1/2 C Flour - or omitted for no thickening, see notes
- 1 Tbl Butter Popcorn Seasoning
- 1 tsp Parsley & Marjoram
- 1/4 tsp Ground Tarragon & Rosemary
- 1/8 tsp Black & White Pepper
Vegetables
- 5 Cloves Garlic - Finely Chopped
- 1 Med Carrots - Shredded
- 1-2 Stalks Celery - Chopped
- 1-2 Med Onion - Diced or Sliced
- 1/2 C Leek - Optional
- 1/2 C Bell Peppers - Optional
Instructions
- Chop the Chicken down and remove all skin and trimmings. Render the skin & trimmings in a Stockpot over medium heat. Discard the crackling, add more fat to get a total of 1/2 C.
- Add 11 Cups of water & 6 Maggi Bouillon Cubes. Add Chicken, bring to a boil, mixing often. Scoop the scum off once it starts to boil. Reduce the heat to medium and simmer for 45 minutes, covered.Meanwhile, combine Slurry ingredients, mix well and set it aside for now.
- After 45 minutes, scoop the chicken out and plate it. Place the chicken in the freezer to cool it down quickly. Strain the broth through a fine sieve, this will get rid of any pieces at the bottom. Wash the pot and place the broth back into the pot and keep it at Medium Low.
- After you prepare all the vegetables and place them into a bowl, the chicken should be cool enough to strip the meat off. Place the bones in a Ziploc bag and freeze to make Chicken Stock at a later time.
- Return the Pot of Broth to a boil and add the Slurry. Keep mixing it until the soup is boiling.Strip the Meat and add it back into the stockpot along with the Vegetables. Bring to a boil, then reduce heat to medium and simmer for 10 minutes.
- Add your choice of FillerPotatoes or Rice - add to the pot, keep boiling and mixing frequently for 8 - 10 minutes. Remove from heat, cover and let rest 20 minutes.Pasta - add to the pot and mix. Return the soup to a boil before you remove from heat, cover, and let rest 20 minutes.Adjust the seasoning if needed before serving. Butter up some bread or dinner rolls and serve on the side.