Module "editorial-hero-banner" i

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Sous Vide Chicken Soup Base

Few things make us feel warm and comfy like a bowl of homemade chicken noodle soup in the Fall. The problem is that no one wants to take the time to make a batch from scratch anymore because it’s so easy to just grab a box of chicken stock and egg noodles and call it a day.

Well, the chefs at MEAT! decided it’s time to bring back some old school cooking like grandma used to do, but give it a modern twist to make everything easier than ever. All you need is a sous vide, some chicken bones and a handful of some simple veggies and you’ve got a nice toasty warm treat for lunch in no-time.

Prep Time: 15-20 Minutes

Cook Time: 3-5 Hours

Estimated Servings: 1 Quart

INGREDIENTS:

  • 1 Qt. of Water
  • 1lb Chicken Bones
  • 3-4 Clove of Garlic, peeled and sliced
  • 1 Large Carrot, peeled and sliced
  • 2-4 Stalks Celery, sliced
  • 1 White Onion, peeled and chopped
  • 1/2 Tsp. Fresh Thyme
  • 1/2 Tsp. Fresh Rosemary
  • 1/2 Tsp. Fresh Sage

EQUIPMENT

  1. MEAT! Sous Vide Cooker
  2. MEAT! Chamber Vacuum Sealer
  3. MEAT! Vacuum Sealer Bags
  4. Mesh Strainer
  5. Glass Jar or Bottle

Directions:

  1. Place the MEAT! Sous Vide cooker in a tall pot and fill the pot with warm water above the minimum fill line. Set the sous vide temperature to 183°F.
    • Pro Tip: The temperature throughout this process is very important. You do not want to boil these ingredients.
  2. Prepare your vegetables by peeling when necessary, roughly chopping it all to create more surface area. This will make the infusion process go faster!
  3. Prepare your chicken bones by making sure as much meat and sinew is removed as possible.
  4. Grab your sous vide container and fill it with all your ingredients.
  5. Place your container into the sous vide bath for at least 3 hours. You can leave it in for up to 5 hours to infuse more flavor, but we do not recommend leaving it in for longer than that.
  6. Remove the container from the bath and allow it to rest until cool enough to handle.
  7. Strain your chicken broth into a fresh bottle or mason jar ensuring as little sediment makes it into the container as possible.
  8. Keep your from scratch chicken broth in the fridge, and use it within 2 weeks.
  9. You can drink this broth on its own, use it in recipes to add extra flavor or use it as the base for a batch of homemade chicken soup.
  10. This broth is highly flavorful, so make sure to keep that in mind when seasoning your recipes!

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