Homemade chicken soup -- brimming with large chunks of chicken, carrots, tomatoes, celery and rice -- sounds like an appetizing meal. It may not be so appetizing, however, if the stock or broth is cloudy. Resolve this issue with one of two methods so that you can serve an appetizing, nutritious and steaming pot of chicken soup to your family. As you prepare to make the soup, take the extra step of washing the vegetables before chopping them.
Egg Method
Step 1
Cut the onion into quarters. Wash the celery and carrot, then cut both into 1-inch slices.
Step 2
Put the chicken pieces, onion quarters, celery, carrots, salt and cloves into the stock pot. Add 6 cups of water and put the pot onto the stove. Bring the water and chicken ingredients to a boil, then lower the heat under the pot and cover the pot. Let the soup simmer for one hour. Skim the foam that rises to the surface with a large spoon.
Step 3
Remove the cooked chicken and vegetables using the slotted spoon. Strain the remaining stock and skim the fat from the surface.
Step 4
Separate the egg white from the egg and crush the eggshell. Add 1/4 cup water, the egg white and crushed shell to the small bowl. Pour this mixture into the strained soup stock and bring it back to a boil. Take the stock off the heat and turn the flame off. Let the stock stand for five minutes, then strain it through a colander that has been lined with cheesecloth.
Straining Method
Step 1
Choose non-starchy vegetables for the soup. Leave vegetables like potatoes out of the soup. Bring the vegetables and chicken pieces to a boil, then lower the heat and allow the soup to simmer for two hours.
Step 2
Skim the foam that rises to the top of the broth. Use a large serving spoon to transfer the foam from the stock pot to the small bowl. Skim this foam during the first 30 minutes of cooking time. Continue to skim the foam as needed while you are cooking the soup.
Step 3
Remove the vegetables and cooked chicken with the slotted spoon.
Step 4
Line a colander with two layers of cheesecloth and strain the liquid into the colander, allowing the strained liquid to pour into the large bowl.
Things You'll Need
- Egg Method
- 1 large onion
- 2 large stalks celery with leaves
- 1 large carrot
- 3 whole cloves
- 1 1/2 tsp salt
- 1 lb. chicken, cut into parts
- Stock pot
- 6 cups water
- Large slotted spoon
- Large colander
- 1 egg
- Small bowl
- 1/4 cup water, optional
- Cheesecloth
- Straining Method
- Chopped tomatoes
- Small bowl
- Large serving spoon
- Large bowl
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