Easy Soups from Scratch with Quick Breads to Match

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Chicken Broth

The chicken meat can be picked off the bones and reserved for another use once the broth is done cooking

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MAKES 12 CUPS [2.8 L]

ACTIVE TIME 10 MINUTES

TOTAL TIME 8 TO 9 HOURS

One 5- to 6-lb [2.3- to 2.7-kg] chicken, cut into eighths

2 large carrots, coarsely chopped

2 large celery stalks, coarsely chopped

1 large yellow onion, coarsely chopped, with skins

8 black peppercorns

2 bay leaves

2 sprigs fresh thyme

1.

In a 7-qt/6.5-L slow cooker, combine all the ingredients.

Cover with 12 cups [2.8 L] of cold water.

Cover the cooker and cook on low heat for 8 to 9 hours.

2.

Strain the broth through a fine-mesh sieve into a large bowl.

Refrigerate the broth, uncovered, until cool.

Spoon off and discard the hard fat that has settled on the top of the broth.

Store in airtight containers in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

STOVE-TOP VARIATION:

Combine the ingredients in a large soup pot.

Add 12 cups [2.8 L] of cold water and bring to a boil over high heat.

Reduce the heat to low, cover, and simmer gently for 1

1

/

2

hours.

Strain the broth, refrigerate, skim, and store as directed above.