Prep 10 mins
Cook 5 hrs
This broth recipe has been handed down for a few generations and it seems to change a little with each person. I found that I have been able to copy my mother's version pretty accurately. Warning: Don't make this soup if you don't like black licorice flavour.
- 1 stewing chicken (or various pieces of fatty chicken)
- cold water
- 1 onion
- 2 -3 teaspoons parsley
- 1 -2 bay leaf
- 5 -6 whole star anise (more if you want more flavour)
- 10 -15 peppercorns
- Place the chicken in a large pot and cover with water to the top.
- Bring to a boil.
- As it boils, skim off the fat.
- Lower heat to a simmer and add the onion and salt.
- Continue to simmer on the lowest heat.
- When it is approximately one hour to serving, add the rest of the seasonings.
- Take the meat out, reserving same for later in the meal.
- Transfer liquid through a sieve to skim out of the broth.
- Serve with homemade noodles and people will never want the store bought stuff again (hopefully!).
I'm rating this 4 stars only because I did not use the star anise and it seems to be an important part of this recipe. I didn't use it because I don't have any. I added celery and broccoli to this broth and it was delicious!! I think this was the best chicken soup I have ever made because this broth is so tasty!!
Wow, this made great stock. I took a tip from another Mennonite Broth recipe on Zaar and added a stick of cinnamon. I made chicken noodle soup with veggies out of this batch. Will be making this again.
This is the ultimate chicken noodle soup. I've made this recipe lots and this is the way my mother used to make it. I find chicken noodle soup a bit bland at times and to make more broth I also add some chicken boullion. Great with homemade buns and strawberry jam!