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Low-Fat Chicken Soup

Recipe Created By: Robbie
Serves : 6-10
Prep. Time : 1:15

1 qt. chicken stock as prepared from recipe below
reserved chicken meat from recipe below
2 med. carrots - sliced
2 ribs celery - sliced
1 lrg. onion - minced
1/4 cup fresh chopped parsley
3 chicken bouillon cubes OR 1 Tbls. chicken soup base
1/4 tsp. celery seed
salt and pepper - to taste
1 cup rice - un-cooked OR 1 lb. bag egg noodles - un-cooked

-Place all ingredients, except rice or noodles, in a large pot; bring to a boil over medium-high heat; reduce heat to medium-low and simmer for 45 minutes.
-Add rice or noodles and continue simmering until rice is cooked or noodles are tender.

Basic Chicken Stock

Recipe Created By : Robbie
Prep. Time : 7:00
Yield : 2-3 quarts

4-5 lb. stewing chicken - halved
3 ribs celery with leaves - coarsely chopped
2 lrg. onions - un-peeled, quartered
2 med. carrots - un-peeled, quartered
1/4 cup whole fresh parsley
1/4 cup whole fresh thyme
1 Tbls. salt
5 whole peppercorns
1 clove garlic - un-peeled, halved
2 bay leaves

-Place ingredients in a large pot and fill pot with enough water to cover all.
-Bring contents of pot to a boil over medium-high heat, then reduce heat to low and simmer, covered, for 6-8 hours.
-Remove chicken from pot, cut off meat and reserve for later use.
-Strain remaining contents of pot through a cheesecloth-lined sieve; discard solid matter; return stock to pot.
-Refrigerate stock until fat has solidified; peel fat off the top.

Notes: Pour into sealable plastic bags in 1/2 or 1 cup sizes and freeze for use in recipes later.

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