Chicken broth can work well in almost any type of soup.
Chicken broth, with its comfortingly familiar flavor, makes an excellent base for a wide range of soups. You can use it for basics such as chicken noodle soup, or let it add an extra element of flavor to others, such as potato leek soup. Unlike chicken stock, chicken broth does not gain its flavor only from the bones or remnants of a chicken. Instead, it also includes chicken meat. When you finish making the broth, you can use this meat in other recipes.
Instructions
1. Rinse the chicken under cool, running water and trim off any excess fat. Place the chicken into a large pot.
2. Cut the onion into quarters and the carrots and celery into approximately 1-inch pieces. There is no need to chop the vegetables more finely as this is sufficient for them to release their flavor. Peel the cloves of garlic. If you have a leek on hand, it can add extra flavor to your broth. Clean it thoroughly and then cut it into chunks.
3. Add the peeled garlic cloves and the chopped onion, carrots, celery and leek to the pot containing the chicken. Add spices of your choice. Typically, these spices include whole black peppercorns, bay leaves, parsley or thyme; however you can vary the selection based on what you have on hand and your personal flavor preferences.
4. Fill the pot with enough water to completely cover the chicken and all the other ingredients. Bring the water to a rolling boil, and then skim the liquid. Reduce the heat to bring the mixture to a simmer.
5. Simmer the broth for approximately 90 minutes. Skim it frequently during this time. When it is done, strain the broth.
Tags: carrots celery, Chicken broth