Chicken Stock for Fresh Pea Soup

2 to 3 quarts

Having rich homemade stock on hand allows you to make a delicious soup on short notice. Freeze in small containers so you can defrost only as much as you need.


  • 2 3-pound chickens, cut up

  • 2 onions, peeled and quartered

  • 2 celery stalks, cut into 2-inch pieces

  • 2 carrots, cut into 2-inch pieces

  • 1 leek, washed and cut up

  • 2 bay leaves

  • Parsley sprigs

  • Several sprigs fresh herbs, such as thyme or rosemary

  • 10 peppercorns

  • 4 quarts water


  1. Put all ingredients in a large stockpot. Bring slowly to a boil, skimming foam often. Reduce heat and simmer for 4 to 5 hours, skimming occasionally. Keep flame very low, and do not allow stock to boil.

  2. Strain stock through a fine mesh strainer lined with cheesecloth. Discard solids. Refrigerate overnight and remove fat.

  3. For a more concentrated flavor, reduce as needed.

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