Great soup makes great broth Makes a lot but so much better than the canned storebought or bouillon cubemade broth Use it in any recipe calling for broth
Prep Time
2 hrs 15 mins
Dificult
Medium
Servings
24
Ingredients
Instructions
Combine water
chicken
carrots
celery
onions
leeks
sea salt
garlic
garlic powder
rosemary
dried parsley
and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil
reduce heat
and simmer until chicken is fully cooked and falling off the bone
about 2 hours.
Remove chicken from pot. Stir in fresh parsley until wilted
2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.
Cook’s Note
When using frozen broth
either thaw it in the microwave or refrigerator
or put it directly into a pot and thaw it on the stovetop.
Editor's Note:
The nutrition data for this recipe includes the full amount of all the chicken
vegetables
and salt. The actual amount of those ingredients consumed will vary.
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