By Sandy in Houston on February 09, 2006
"This is the base recipe I use to make chicken and noodles, chicken and dumplings and chicken with rice soup. You can use the chicken for any recipe that calls for cooked chicken and freeze the broth in one cup servings for any recipe that calls for chicken broth."
Serving Size: 1 (225 g)
Servings Per Recipe: 8
"Good recipe! My only question is why on earth would Grandma discard the fat from the broth? Grandma's know that's the best part!"
"Oh wow! I used this today to make some broth and I needed cooked chicken for a recipe tonight. Decieded to cook a whole chicken and freeze the extra meat and broth. This tastes wonderful. Full of flavor. Thank you so much for showing me the way to wonderful broth."
"Very good, Sandy! I used this to make chicken noodle soup and have a couple of changes if you're going to use it for this purpose. First, place the bay leaves and peppercorns in a spice bag so they are easy to remove. Next, add the carrots (sliced) about 1/2 way through cooking and the celery about 15 minutes after that. This way, you can "recycle" the veggies and not have to work around the peppercorns. Kudos!"
"This was delicious. I used this as the base for homemade Chicken and Noodles. It was served with mashed potatoes and green beans. YUM!!!!"