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    You are in: Home / Recipes / Without-A-Doubt Best Chicken Soup/Stock Recipe
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    Without-A-Doubt Best Chicken Soup/Stock

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    SheCooksToConquer's Note:

    I used to throw a chicken and some veggies in a pot and just boil the heck out of it. Then I combined a recipe from Jayne Cohen (The Gefilte Variations) with some ideas of my own and I'll never go back. This looks complicated, but it's not, and it's absolutely the best, most flavorful chicken soup/stock I have ever tasted. The secret is first roasting the meat and veggies, and not letting the stock come to a boil, but simmering it over the lower possible heat. This keeps the stock from getting cloudy.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the white and light green parts of the leeks into large chunks and wash them thoroughly. (Save the green parts).
    2. 2
      In a large baking or roasting pan (I use a disposable one for ease of clean up), place the chicken, onions, carrots, celery, and turnips. Sprinkle with poultry seasoning. Be sure to leave the skins on the onions, this helps give the stock a lovely yellow color.
    3. 3
      Roast at 350 for one hour.
    4. 4
      Fill your largest stock pot halfway with water (a 20 gallon pot or more, if possible). Add entire contents of roasting pan, and then additional water if necessary to fill pot to the three-quarters level.
    5. 5
      Add remainder of ingredients (except leek greens) and bring very slowly to a boil on medium heat. Watch the pot very carefully during this period, and skim off any froth or scum that forms.
    6. 6
      As soon as bubbles start to form, turn the heat to the lowest possible setting and simmer. Do NOT let it boil.
    7. 7
      Take the leek greens and lay them across the top of the broth to cover. Place the stockpot lid slightly askew on top of the pot.
    8. 8
      Simmer at least 4 hours, overnight if possible.
    9. 9
      Cool, remove the chicken and vegetables and discard them. Strain stock through cheesecloth. Skim off any fat that forms as it cools and discard.
    10. 10
      Once the stock is completely strained, you can go ahead and boil it to reduce even more, but it's so flavorful you may just want to use it as is or freeze it for later.

    Browse Our Top Whole Chicken Recipes

    Ratings & Reviews:

    • on October 06, 2007

      55

      Just loved it!!!!! My house smelled wonderful while it was roasting. Then also all night in the crockpot. Used this to make potato soup. I will roast first from now on. Thank you so much "She Cooks"!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Without-A-Doubt Best Chicken Soup/Stock

    Serving Size: 1 (175 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 244.1
     
    Calories from Fat 126
    51%
    Total Fat 14.1 g
    21%
    Saturated Fat 4.0 g
    20%
    Cholesterol 69.0 mg
    23%
    Sodium 116.8 mg
    4%
    Total Carbohydrate 10.7 g
    3%
    Dietary Fiber 2.2 g
    9%
    Sugars 4.3 g
    17%
    Protein 18.4 g
    36%

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