How can I make chicken soup from scratch with only skinless boneless chicken breasts? Not a whole one..?!
I have all the veggies and noodles, I just want to know if its possible to create a broth with just the breasts, or do I need to go buy some, or use bullion!? Thanks for any help!.Www@FoodAQ@Com
Answers:
Sure you can, but the flavor will not be as intense as if you used the bones, skin, and other parts!. I would use just one breast to make your stock and add some bouillon if you have any!. Save the rest of the chicken breasts to put in the soup towards the end of cooking, so it doesn't get too tough and over cooked!.Www@FoodAQ@Com
You'll only get a broth from Boneless, skinless breasts!. You could add boullion for additional boost!.Www@FoodAQ@Com
Just cook it just like you would with a whole chicken!. Taste it and if it needs a little "kick" of chicken flavor, add a bullion cube or a can of chicken broth!.Www@FoodAQ@Com
Not really!. You will not get the flavor in the broth that you normally get when you use bone-in chicken pieces!. Suggest you buy some chicken stock and use it for the broth!.Www@FoodAQ@Com
It's gonna taste like the chicken ran thru the pot and kept going =) Either get a couple thighs (w/ bone) or some stock/bouillon so it comes out tasty!.Www@FoodAQ@Com
How to Make Chicken Stock!.
4 lbs of chicken backs, wings, and or legs that have been hacked with a cleaver into 2-inch pieces!. You can ask your butcher to prepare the chicken pieces this way!.
1 large yellow onion, chopped!.
Olive oil
2 quarts of boiling water
2 teaspoons of salt
2 bay leaves
1 Heat 1 Tbsp of olive oil in a large stock pot!. Add one chopped onion!. Sauté until softened and slightly colored - 2 to 3 minutes!. Transfer to a large bowl!.
2 Add half of the chicken pieces to the pot!. Sauté until no longer pink, about 4 to 5 minutes!. Transfer cooked chicken to bowl with onions!. Sauté the rest of the chicken the same way!. Return onion and chicken pieces to the pot!. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes!.
3 While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, bring to a boil!.
4 After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, 2 teaspoons of salt, 2 bay leaves!. Return to a low simmer, then cover and barely simmer for about 20 minutes!.
5 Strain broth and discard solids!. Broth can be covered and refrigerated for up to 2 days or frozen for several months!.
This second method comes from The Best Recipe cookbook by Cook's Illustrated!. They got it from In Pursuit of Flavor, by Edna Lewis!. This makes a truly flavorful stock!. With chicken backs at about $1 lb, a good value as well!.Www@FoodAQ@Com
4 lbs of chicken backs, wings, and or legs that have been hacked with a cleaver into 2-inch pieces!. You can ask your butcher to prepare the chicken pieces this way!.
1 large yellow onion, chopped!.
Olive oil
2 quarts of boiling water
2 teaspoons of salt
2 bay leaves
1 Heat 1 Tbsp of olive oil in a large stock pot!. Add one chopped onion!. Sauté until softened and slightly colored - 2 to 3 minutes!. Transfer to a large bowl!.
2 Add half of the chicken pieces to the pot!. Sauté until no longer pink, about 4 to 5 minutes!. Transfer cooked chicken to bowl with onions!. Sauté the rest of the chicken the same way!. Return onion and chicken pieces to the pot!. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes!.
3 While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, bring to a boil!.
4 After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, 2 teaspoons of salt, 2 bay leaves!. Return to a low simmer, then cover and barely simmer for about 20 minutes!.
5 Strain broth and discard solids!. Broth can be covered and refrigerated for up to 2 days or frozen for several months!.
This second method comes from The Best Recipe cookbook by Cook's Illustrated!. They got it from In Pursuit of Flavor, by Edna Lewis!. This makes a truly flavorful stock!. With chicken backs at about $1 lb, a good value as well!.Www@FoodAQ@Com
Just boil the chicken the same as you would a whole one!. I would taste it first before I added any bullion!. It's a lot easier and quicker to use the boneless skinless breast!.Www@FoodAQ@Com