Place pot in sink and run cold water over the chicken for a couple of minutes.
Pour off all of the water and re-fill with fresh water.
The fresh cold water should just cover the chicken.
Place pot on the stove over high heat and bring everything to a boil.
After chicken comes to a boil, you will see a foamy residue rise to the top of the pot.
Use a ladle to remove this residue.
Once the water is clear of residue, turn heat down to simmer.
Cut up vegetables.
Simmer chicken for 15 minutes and add vegetables.
Bring back to simmer and let cook 45 minutes.
Chicken should simmer for one hour total.
When chicken is ready, after one hour, strain the soup.
Place a colander into a large bowl.
Ladle the soup and chicken into the colander.
Let both the soup and chicken cool for about an hour.
Place broth into refrigerator.
When chicken is cool enough to handle, remove chicken from the bone.
Remove any fat and skin from the chicken meat.
Place chicken meat into a covered container and refrigerate until needed.
Let broth chill in refrigerator overnight.
The next day you can remove any chicken fat that has hardened on the top of the broth
One large chicken yields 16 to 20 ounces of meat and about 12 cups of broth.
New Taste Thinking:
This is a basic chicken soup recipe. From this point you can add ingredients to make several versions of chicken soup. Add Asian ingredients like soy, tofu, bean sprouts and you will have an Asian chicken soup. Add cilantro, jalapeno and red onion for a Mexican chicken soup. You can also just place the soup back in the pot with the chicken meat and cooked vegetables. Add a cup or two of New Taste Cereal and some salt and pepper for a quick lunch or dinner.
Serving Size 1 Cup Servings Per Recipe 14 Calories 149 Calories from Fat 90 Total Fat 10g Saturated Fat 3g Trans Fat 0g Cholesterol 49mg Sodium 57mg Total Carbohydrate 2g Dietary Fiber 0g Sugars 1g Protein 12g