How to Make Clear Chicken Soup

Clarified and Non-Clarified Broth

A marvel of less-than-modern medicine, the restorative powers of chicken soup are legendary. As the ultimate comfort food, it can be chock full of chicken and vegetables, but the broth alone enhances the flavor of meats, stews, pastas, rice and side dishes. If your aim is to use the soup without visible ingredients, clarify the broth before adding it to your favorite recipes.

Things You'll Need

• Water
• Prepared chicken broth (optional)
• Whole fryer or broiler chicken
• 1 large white onion -chopped
• 2 carrots -chopped
• 4 celery stalks (with leaves)-chopped
• ¼ cup fresh parsley
• Fine sieve
• Cheesecloth
• Egg white and broken shell

Instructions

Chicken Broth Clarified

1. Remove the innards from a full chicken and submerge it in water or prepared chicken broth. The chicken flavor will be stronger from a broth-based recipe, but some prepared broths contain large amounts of sodium or monosodium glutamate.

2. Add onion, carrots, celery and parsley.

3. Cover pot and bring to a boil. Reduce heat and allow to simmer for one hour.

4. Remove chicken and vegetables and skim off fat.

5. Strain broth through sieve.

6. Combine 1/4 cup cold water with egg white and broken shell. Add to strained broth and bring to a boil.

7. Remove from heat and allow to cool slightly.

8. Strain broth through cheesecloth-lined sieve and discard egg and shell pieces.

Resources

• Read this Article in Spanish