- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 10 cups water
- 1 large carrot, sliced
- 1 large onion, sliced
- 1 celery rib, sliced
- 1 garlic clove, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
- In a stockpot, combine all the ingredients. Slowly bring to a boil over low heat. Cover and simmer 45-60 minutes or until the meat is tender, skimming the surface as foam rises.
- Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Chop chicken; set aside for soup or save for another use.
- Strain broth through a cheesecloth-lined colander, discarding vegetables and bay leaf. If using immediately, skim fat. Or, refrigerate 8 hours or overnight; remove fat from surface. Broth can be covered and refrigerated up to 3 days or frozen 4 to 6 months.
Chicken Noodle Soup: Place broth in a large saucepan or Dutch oven. Add 2 sliced large carrots, 2 sliced celery ribs and 1 chopped onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until the vegetables are tender. Add 2 cups uncooked fine egg noodles and reserved chicken. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Stir in 1 cup frozen peas and 1/2 cup frozen cut beans; cook for 2-4 minutes or until beans and noodles are tender. Chicken Soup with Spaetzle: Prepare Chicken Noodle Soup as directed above, omitting the noodles, peas and beans. With the carrots, add 1 minced garlic clove. With the chicken add 2 cups sliced fresh mushrooms. For spaetzle, combine 1-1/4 cups all-purpose flour, 1/8 teaspoon each baking powder and salt. Stir in 1 beaten egg and 1/4 cup each water and milk until blended. Drop batter by 1/2 teaspoonfuls onto boiling soup. Cook, uncovered, 10 minutes or until spaetzle float.
1 cup: 33 calories, 1g fat (0 saturated fat), 1mg cholesterol, 296mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.