Chicken Base and Soup

Source:  Rochelle 2011

Chicken soup base

Chicken Base and Soup

Chicken Soup base with self made chicken stock. So this recipe is not at all hard to crack. I think it’s a cumulative recipe, meaning I’ve picked up tips on what to do from my mom, Martha Stewart, and from other various celeb. chef’s. Simply take the whole hen, or even left over parts, such as the gizzards, or neck, or wings, and boil in a pot of water along with some vegetables of your choice, herbs and spices, and you have yourself a pot of fine chicken stock-to which you begin your soup.
Cuisine American, German, Swiss
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings 5 people


  • 1 chicken or chicken parts
  • 10-12 cups water
  • 2 stocks celery cut
  • 1 carrot cut
  • 1 onion sliced thick
  • 2 cloves garlic chopped
  • 2 pinches salt
  • 1 pinch pepper
  • 1 stem rosemary separate from stem
  • 1 stem oregano separate form stem



  • Use a whole chicken or parts. With parts I mean gizzards, neck, wings, skin and the carcass Fill stock pot with water so that the chicken parts or whole is covered. Add vegetables, spices and herbs, and bring to a boil.
  • Reduce temperature to a simmer and cover with lid. Let cook without disturbing for minimum of 30 minutes. At this point, remove lid, and sample stock.
  • If you have reached the desired flavor, you may turn to low, and keep on a slow cook until chicken is cooked enough to where the parts begin to fall off.
  • If you are not yet satisfied with the taste of your stock, season by adding more salt, or herbs, and continue to cook. Cook at least an hour.
  • At this point, chicken is well finished, and can be removed. Find a sieve and strain the stock into a metal bowl and set aside.


  • To further move on and make chicken soup with this stock, once you have reserved the stock and it has been strained and is clean, add to your clean stock pot and begin to dice up the vegetables you wish to add.
  • You might choose carrots, celery, onions, potatoes, and a bit of garlic. Once the chicken has cooled, begin to tear the meat and keep it separate from the fat and bones.
  • Discard the bones, and take all the meat and dice in large chunks, or keep it in a “pulled” fashion.
  • Once the vegetables have been cooked in the stock and are ready and soft, add the meat, infuse the flavor for a few minutes, and serve. Serve with roasted garlic bread. Enjoy!
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