Total Time
2hrs 25mins
Prep 25 mins
Cook 2 hrs

Ingredients Nutrition


  1. Quarter onion.
  2. Chop scrubbed celery and carrot into 1 inch chunks.
  3. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven.
  4. Add 6 cups water.
  5. Bring to a boil.
  6. Reduce heat, cover, and simmer for 1 hour.
  7. Remove chicken and vegetables.
  8. Strain stock.
  9. Skim fat off the surface.
  10. To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method.
  11. Separate the egg white from the egg yolk, and reserve the shell.
  12. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell.
  13. Add to strained stock, and bring to a boil.
  14. Remove from heat, and let stand 5 minutes.
  15. Strain again through a sieve lined with cheesecloth.


Most Helpful

Excellent simple stock recipe- makes a lovely base for any soup. There are 3 photos -One after the first straining, the the second straining and finally the lovely chicken veggie, curry soup that I made with it

Bergy July 12, 2010

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