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      Quick Chicken Soup

      • January 12, 2013
      Curry Girls Kitchen


      Quick Chicken Soup

      1-2 roasted chicken carcasses (discard any skin)

      3 Carrots rough cut (not too small)
      2 Celery, rough-cut
      1 Whole Onion, chopped
      2-3 Cloves Whole Garlic
      Fresh Parsley
      1 bay leaf,
      8 whole peppercorns
      1-2 packages Prepared Chicken Stock or 4-6 C water
      1 tsp Celtic Sea Salt

      Put all ingredients listed above in a large stock pot. Add just enough liquid to cover all the ingredients. Cover and bring to a boil; reduce to a low simmer for 45 minutes to 1 hour. Uncover and cook for an additional 15 minutes. Strain. Toss all ingredients except the carrots and onions. Add additional veggies, (green beans, summer squash, carrots and pre-cooked pasta or rice). Season with salt to taste.

      Note: This stock is quick and easy! I used the bones from my store bought or farmers market roasted chicken.