Chicken Soup

Chicken soup, a savory liquid gold adds depth and protein to any recipe calling for a liquid.


2 carrots, chopped
2 celery stalks, chopped
3 onions, rinsed and chopped (green)
1 onion, chopped (red or yellow)

4 allspice or pimento, whole
2 bay leaves, crushed
1 teaspoon black peppercorns
2 cloves, whole

3 1/2 pounds chicken, cut up (organic free-range)

Prepare a 4-quart sauce pan with a lid.

Place the carrots, celery and onions in a large sauce pan. Add the allspice, bay leaves, black peppercorns and cloves. Rinse the chicken and place in the sauce pan. Cover with 3 quarts of filtered water or until the chicken is submerged. Place on the stove set to medium heat.

Set the timer to 8 minutes when the soup stock is just about to boil. Remove the breast meat from the stock making sure not to over cook. Take the skin and bones off the chicken breasts when cool, and put back into the pot. Continue cooking until the remaining chicken parts are done, about 10 minutes. Take the chicken pieces out of the stock. Remove the skin and bones from the chicken when cool and put back into the pot. Cook the soup stock for another 20 minutes with just the skin and bones. This will add flavor to the liquid. (A method from Grandma Bess)

Let the soup cool. Pour the chicken stock through a strainer into storage containers and refrigerate for use within two days. Scrape off the chicken fat that accumulates at the top of the containers. Store the remaining containers in the freezer for use within one or two months.

  • Make sure the chicken is fresh. A cut up chicken or your favorite chicken parts also works.
  • Use for liquid in sauces, soups, grains, or vegetables. 
  • Save the cooked chicken for chicken salad, chicken soup or serve with soy sauce as an entrée.
  • Reduce the broth by half for a sauce bursting with flavor.
  • Make sure to place the chicken fat directly into the garbage can.