How To Make The Ultimate Chicken Broth At Home
Food editor Eshun Mott shares a step-by-step guide to creating an ultrarich stock.
The story of any truly great soup begins with its broth. When you’re craving the goodness of a homemade soup, nothing stands in for a lovingly made-from-scratch stock. All it takes is one afternoon to make a potful of delicious, liquid gold that’s the perfect foundation for any number of soups. Bonus: You’ll also end up with about four cups of poached chicken to use in other recipes throughout the week!
Scroll down to learn how to make chicken broth from scratch, plus bookmark four delicious soup recipes bursting with flavor.
The building blocks to any good stock? A whole chicken, dried mushrooms and fresh aromatics, vegetables and leeks.
Broil the carrots and onions first to caramelize them and amp up flavors.
Place ingredients in a stockpot with enough water to cover and simmer for 45 minutes.
After poaching, take chicken out of the stockpot, remove the meat by hand and reserve.
Return the chicken carcass to the stock and simmer gently for 1 more hour.
Pour mixture through a sieve and discard solids for a smooth and velvety stock.
Get the full recipe for Ultimate Chicken Stock.
A marriage of textures — tender meatballs and al dente pasta — makes this old world soup a satisfying meal in a bowl.
Get the recipe for Italian Wedding Soup.
After a bowlful of this fresh and bright-tasting soup, you’ll never go back to the takeout version.
Get the recipe for Pork And Shrimp Wonton Soup.
This spicy soup is the perfect winter warmer, and all the fun comes from the extras dipped in — broken tortilla chips, avocado slices, radish and cilantro — just before serving.
Get the recipe for Mexican Chicken And Lime Soup.
You don’t need to be under the weather to enjoy this delicious, feel-good classic.
Get the recipe for Comforting Chicken Noodle Soup.