80--- Homemade Chicken Soup Concentrate

It's no secret that I make a lot of soup.

It's dinner in my house 3 nights a week in the winter.  At least.

So on New Year's Day I formulated a plan to make all of that prep easier.

I took the common ingredients in a lot of my soups; chicken, broth, veggies, and made a concentrate that can be easily turned into any number of soups.

You can freeze portions of the concentrate, then simply defrost and add a few ingredients (relatively NO chopping involved) and BOOYAH, you have dinner.

Here are the concentrate and basic chicken noodle soup recipes.  Over the next couple of posts I will share some recipes for soups where you can use your concentrate.

You're welcome.



Homemade Chicken Soup Concentrate
Makes ~ 3 batches of 6 servings of soup each

8 cups chicken broth
3 lb skinless boneless chicken breast, trimmed
6 carrots, c0arsely chopped
1 1/2 large yellow onions, coarsely chopped
6 stalks celery, coarsely chopped
1 cup frozen green peas
1 cup frozen corn
1/2 tsp ground black pepper
1/2 tsp garlic powder
1/4 tsp celery salt
1/4 tsp dried thyme
1/4 tsp dried dill
1/2 tsp sea salt

Combine all ingredients into a large stockpot and bring to a boil.  Reduce heat to a medium-low simmer, cover and cook for 2 hours, or until chicken is tender and shreddable.

Remove chicken from the pot and shred into bite sized pieces with a fork.  Return chicken to the pot.

Divide soup into three even portions (I used mixing bowls to ensure my portions were even and equally filled with all ingredients).  You may freeze all portions, if desired, in Ziploc gallon bags.



Classic Chicken Noodle Soup
Serves 6

1 bag (1/3 recipe) chicken soup concentrate
8 cups chicken broth
12 oz frozen egg noodles

Bring broth to a boil, then add noodles.  Cook per package instructions, then add soup concentrate and heat until warm.  Serve immediately.