The key to a good soup is to start with a good stock. This basic chicken stock recipe is a great stepping stone for chicken noodle, chicken rice and a wide variety of other soups, stews and chilis. The best part is that you can freeze it and have stock whenever the mood for making soup strikes!
BASIC CHICKEN STOCK
- 1 pound chicken parts
- 1 large white or yellow onion
- 3 stalks celery, including some leaves
- 1 large carrot
- 1 ½ teaspoons salt
- 3 whole cloves
- 6 cups water
Cut onion into quarters and roughly chop celery and carrot into 1 inch chunks. Place chicken, onion, celery, carrot, salt, and cloves into a large stock pot. Add 6 cups water and stir. Bring to a boil then reduce heat, cover, and simmer for 1 hour. Remove chicken and vegetables and strain stock. Skim fat off the surface and remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Cook's Notes: If you need turkey stock, simply replace turkey for chicken in this recipe!