Chicken Soup Base

• 1 broiler/fryer chicken (3-1/2 to 4 pounds)
• 3 quarts water
• 1 cup frozen chopped broccoli
• 1 cup shredded carrots
• 1 cup frozen peas
• 1 small onion, chopped
• 1/2 cup chopped celery
• 1/4 cup chicken bouillon granules
• 1 tablespoon chopped fresh parsley

1. Place chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer for 2 hours or until chicken is tender. Remove chicken; allow to cool. Add enough water to broth to measure 3 quarts.
2. Remove chicken from bones; cut into bite-size pieces and return to pan. Add remaining ingredients; cover and simmer for 10 minutes or until vegetables are tender. If desired, pour cooled soup into 1-pint freezer containers and freeze for future use.
3. For Chicken Potato Soup: In a saucepan, combine 1 pint thawed soup base, 1/2 cup cubed peeled potatoes, and salt and pepper to taste. Cover and cook over medium heat until potatoes are tender.
4. For Cream of Chicken Soup: In a saucepan, combine 1/4 cup all-purpose flour and 1 cup milk; mix until smooth. Stir in 1 pint thawed soup base. Bring to a boil; boil for 2 minutes, stirring constantly. Add 1/2 teaspoon chicken bouillon granules and salt and pepper to taste.

chicken, water, broccoli, carrots, frozen peas, onion, celery, chicken bouillon granules, parsley

Taken from www.tasteofhome.com/recipes/chicken-soup-base/ (may not work)