A good soup starts with a good stock. We have a simple chicken stock and vegetable stock you will love to add to your family recipe book.
Simple Vegetable Stock
6 cups water
2 carrots – peeled and halved
1 large onion – peeled and halved
1 stalk celery
1 bay leaf
2 cloves garlic
1 cup mushrooms – cut or whole
1/2 teaspoon thyme – dry or fresh
1 small leek – optional – cut and rinsed
Pinch of salt
Pinch of pepper
Pinch of cayenne pepper – optional
Combine all ingredients in a large pot. Add water and bring to a boil. Immediately bring to a low simmer and cook for one hour. Over cooking vegetable stock may lead to bland flavors!
Vegetable stock is generally mild in flavor, but delicious! It’s important not to add vegetables like broccoli or cabbage to cooking stock, otherwise they will overpower the flavors.
Basic Chicken Stock
Chicken stock is great to have on hand to lend flavor to rice and sauces, or to simply have by itself! This recipe is just like grandma used to make!
1 chicken – rinsed, inside and out.
1 large onion – studded with six cloves (optional)
4 large carrots – peeled and sliced
2 stalks celery – diced
2 tablespoons fresh parsley
2 teaspoons salt – reduce if watching your sodium
1 teaspoon black pepper
3 cloves garlic
Water to cover the chicken
Place the chicken and all ingredients into a large stock pot and add enough water to cover the chicken by at least 2-3 inches. Bring to a boil and reduce heat to a slow simmer. With a slotted spoon, remove any foamy “scum” that collects at the top. Cook for 2 hours.
Pour hot stock over cooked rice or soup noodles. You may never buy canned soup again!
Tip: To reduce the fat in your stock, remove the chicken from the pot and put the stock in the refrigerator for several hours or over night. Remove the hardened fat and discard.
