Homemade Chicken Soup Starter


Soup, Chili & Stew
Homemade Chicken Soup Starter

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Chicken soup starter on counter top

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    For richer body, use the bony pieces of chicken (back, neck and wings). For meatier flavor, use a whole chicken.

    Recipe Tags

    Servings and Ingredients

    Serves 10
    1 (5-to-6-lbs.) roasting chicken
    3 stalk(s) celery, with leaves, cut up
    2 medium parsnips, peeled and chopped
    2 medium carrots, unpeeled and chopped
    2 large onions, unpeeled and chopped
    2 head(s) garlic, unpeeled and halved
    1 tsp. Hy-Vee salt
    4 sprig(s) fresh parsley
    4 sprig(s) fresh thyme
    4 sprig(s) fresh sage
    4 sprig(s) fresh basil
    4 dried bay leaves
    1 tsp. Hy-Vee whole black peppercorns
    Cold water

    Things To Grab

    • 8-quart stockpot with lid
    • 100-percent-cotton cheese cloth
    • Chicken string
    • Small strainer
    • Colander or large strainer
    • Airtight container for storage


    1. Place chicken in an 8-quart stockpot. Add celery, parsnips, carrots, onions, garlic, and salt.

    2. Bundle the parsley, thyme, sage, basil, bay leaves, and peppercorns together in several thicknesses of 100-percent-cotton cheesecloth; tie with kitchen string to form a bag. Add to stockpot.

    3. Fill stockpot with cold water to cover ingredients by 2-inches. Slowly bring water to boiling; reduce heat. Simmer, covered, for 3 hours.

    4. While the starter is simmering, use a small strainer to skim the fat off the top of the surface.

    5. Remove chicken from stockpot; let cool. Strain the starter into a large bowl through two layers of 100-percent-cotton cheesecloth placed in a colander or large strainer. Discard vegetables, seasonings, and chicken bones and skin.

      Hyvee Culinary Expert Tip
      If storing the starter for later use, cool it quickly by placing the hot bowl, uncovered, in another bowl of ice water. Stir starter occasionally. Once the starter is cooled, cover and chill for several hours or until firm. Lift off the fat layer with a spoon.
      Hy-Vee Seasons Magazine
    6. Place the starter in an airtight storage container. Cover and chill for up to 3 days. Or transfer starter to a freezer container. Cover and freeze for up to 6 months.

      Hyvee Culinary Expert Tip
      There's no reason that simmered chicken should be discarded! Use the cooked chicken to add to soups, casseroles, or any recipe that calls for precooked chicken.
      Hy-Vee Test Kitchen

    Nutrition facts


    80 Calories per serving

    Amounts Per Serving

    • Total Fat: 0.5g
    • Cholesterol: 15mg
    • Sodium: 290mg
    • Total Carbohydrates: 12g
    • Protein: 9g

    Daily Values

    Vitamin A 45%
    Vitamin C 15%
    Iron 6%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Fall 2014.