For this full-flavoured broth, use chicken with both the skin and bones, then use the cooked meat in the Asian Chicken Noodle Soup.
- Portion size 5 servings
- Credits : Canadian Living Magazine: April 2009
MethodIn stockpot or Dutch oven, combine chicken thighs and breasts, carrots, celery, onions, ginger, garlic, parsley, salt, peppercorns and bay leaf. Pour in water and bring to boil; reduce heat and simmer, skimming off foam, until juices run clear when chicken is pierced, about 35 minutes.
Remove chicken; let cool enough to handle. Remove skin and bones; return bones to broth. Shred chicken and refrigerate in airtight container for another use. Cover and simmer broth over low heat for 30 minutes.
Strain through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Skim off fat. Stir in fish sauce. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 3 days.)
Nutritional facts Per 1 cup (250 mL) : about
- Sodium 551 mg
- Protein 5 g
- Calories 40.0
- Total fat 1 g
- Cholesterol 1 mg
- Saturated fat trace
- Total carbohydrate 1 g
- Iron 4.0
- Folate 3.0
- Calcium 1.0