Do you already have an account? Log in below:
Become a registered member and store your own recipes and grocery lists online!
Suggest This Recipe
Category: ayelet > Dinner > Soup
This is a quicker way to make Chicken broth if you don't want to wait several hours. You can also throw in some veggies and noodles and make it directly into a soup.Servings: about 8-10 bowls
Preparation Time: 10 min
Cooking Time: 1 hour
Author Rating: 7/10
User Rating: 1.0/10 (based on 1 vote)
You must be logged in to vote.
Recipe StatisticsThis recipe has been viewed 1514 times
1 user has copied this recipe to their recipe box view
Heat the oil in a dutch oven or a soup pot. Chop the onion and cook in the oil until soft, about 3 minutes.
Add the chicken and fry on both sides for a few minutes each. The lower the heat and cook covered for 20 minutes.
Boil as much water as you want soup (or about 2 quarts). Turn the heat on the chicken to high and add the boiling water, salt and bay leaves. Once it is simmering, cover and simmer for another 20-30 minutes.
You can either strain the broth for a clear broth, or skim off some of the foam from the top and add your favorite soup ingredients. Cook until your ingredients are cooked. Once the soup is finished you can pull apart the chicken meat and remove the bones.
Comments:There are not currently any comments - be the first to add one!
You must be logged in to post comments.