Page 29 - UMass2018_CookBook
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Preparation
1. In a 10- to 12-quart pot, combine the carrots, celery, onion, garlic and chicken thighs. Fill the pot three-fourths full with water, place over medium-high heat and bring to a boil, uncovered. Boil for 15 to 20 minutes, periodically skimming off the foam. Lower the heat, partially cover the pot and simmer for 2 1⁄2 hours.
2. Using a fine-mesh strainer set over a second pot, strain the soup. Shred the chicken thighs. Serve the soup over cooked rice or noodles (don’t add the rice or noodles directly to the pot because they will make the broth cloudy), adding back in some of the cooked carrots and shredded chicken meat. Season to taste with salt.
3. Store the remaining broth in the refrig- erator overnight (store the rice or noodles separately). Skim the fat off the broth the next day.
4. After 3 days, pour any remaining broth into Pyrex bowls and freeze. Reheat later as is or use as a base for other soups, such as corn chowder.
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