try to keep this around!. Full article 👇 💬

 

I Try to Keep This Around!”

The Ultimate All-Purpose Chicken and Vegetable Soup Base

(A 2,000-word detailed recipe and guide to the one dish that makes every kitchen feel like home.)

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Why This Recipe Deserves Its Title

Every home cook has that one recipe they quietly depend on — the thing they make again and again because it never fails, never disappoints, and always makes life easier. For many of us, it’s not a fancy dessert or a complicated roast. It’s something humbler but infinitely more useful — a soup, a stew, a sauce base, a simple but deeply nourishing foundation for endless meals.

That’s what this recipe is about. It’s the “I try to keep this around” Chicken and Vegetable Soup Base — a deeply flavorful, freezer-friendly mixture that serves as both comfort food and a building block for countless dishes.

You can turn it into chicken noodle soup on a cold night, a quick risotto starter, the base for creamy casseroles, a broth for dumplings, or even a sipping broth when you’re under the weather. It’s the kind of homemade magic that makes everything better.

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🛒 Ingredients

Here’s what you’ll need to make a generous batch (about 12 cups) — enough for several meals, or to freeze for future use.

Base Ingredients

• 2 ½ lbs (1.1 kg) bone-in, skin-on chicken thighs or a whole chicken (cut into pieces)

• 2 large onions, roughly chopped

• 3 carrots, peeled and chopped

• 3 celery stalks, chopped (including leaves if available)

• 6 garlic cloves, smashed (no need to mince)

• 1 leek (optional, for depth)

• 2 bay leaves

• 1 tsp black peppercorns

• 1 tsp salt (adjust later)

• 10–12 cups water (enough to fully cover ingredients)

Flavor Boosters (Optional but Recommended)

• A few sprigs of fresh parsley and thyme

• 1 tsp turmeric (for color and mild anti-inflammatory properties)

• 1 Tbsp apple cider vinegar (helps draw nutrients from bones)

• 1 inch piece of ginger (optional — gives a healing note)

For Enrichment (After Straining)

• 1–2 Tbsp olive oil or butter

• Salt and pepper to taste

• A squeeze of lemon juice or a dash of soy sauce for umami (optional)

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🥕 Preparation Steps

We’ll make this in several easy phases. The process is simple but layered with care — slow simmering, straining, seasoning, and optional flavor enrichment.

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Step 1: Prepare and Brown the Chicken (Optional for Richer Flavor)

If you have time, take 10 minutes to lightly brown the chicken pieces before simmering.

Heat a large stockpot or Dutch oven over medium heat. Add a drizzle of olive oil, and brown the chicken on both sides until golden (5–7 minutes per side). This step deepens the flavor and color of your broth, but you can skip it if you prefer a lighter, clearer soup base.

Once browned, remove chicken temporarily and set aside.

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Step 2: Build the Flavor Base

In the same pot (using the flavorful fond left behind), add the chopped onions, carrots, celery, and garlic. Sauté for about 5 minutes until aromatic and slightly softened.

Add back the chicken, pour in water, and toss in bay leaves, peppercorns, salt, herbs, vinegar, and any optional ingredients (turmeric, ginger, leek). Bring the mixture to a gentle boil.

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Step 3: Simmer Slowly and Gently

Once boiling, immediately lower to a bare simmer — you want small bubbles occasionally rising, not a rolling boil.

Simmer uncovered (or partially covered) for 1 ½ to 2 hours if using chicken pieces, or 3 hours if using a whole chicken.

During this time:

• Skim off any foam or impurities that rise to the surface with a spoon.

• Add a little hot water if liquid level drops too low.

• Breathe deeply — this is what home smells like.

The long simmer coaxes out flavor, gelatin, and nutrients, transforming simple ingredients into something restorative and delicious.

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Step 4: Strain and Separate

When the broth is rich and golden, remove the chicken pieces with tongs and set them aside to cool slightly. Strain the broth through a fine mesh sieve into another large pot or bowl.

Discard the cooked vegetables and herbs (they’ve given their all).

Once the chicken is cool enough to handle, shred the meat from the bones and reserve it. You’ll fold some back into the soup later or portion it separately for other recipes.

Skim excess fat from the broth’s surface (or chill overnight to remove solidified fat more easily).

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Step 5: Season and Enrich

Return the strained broth to low heat. Taste and adjust seasoning:

• Add salt in small increments until balanced.

• A small splash of soy sauce or Worcestershire can enhance umami.

• A squeeze of lemon juice or apple cider vinegar brightens the flavor.

• For richness, swirl in a tablespoon of butter or olive oil.

Now, you have your All-Purpose Chicken and Vegetable Soup Base. You can serve it immediately or cool completely for storage.

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🧊 Storage & Freezing Guide

This recipe shines because you can keep it around for weeks or even months.

Short-Term (Refrigerator):

• Store in airtight jars or containers for up to 5 days.

• The broth may gelatinize when chilled — that’s a good sign! Just reheat to liquefy.

Long-Term (Freezer):

• Freeze in pint-sized portions or silicone ice cube trays for easy defrosting.

• Keeps up to 4 months without flavor loss.

• Label each portion with the date and a reminder: “Soup Base — Gold of the Kitchen.”

Pro Tip:

Freeze some broth with shredded chicken in individual portions — perfect for quick lunches, noodle soups, or emergency comfort food when you’re sick or tired.

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🍲 How to Use Your Soup Base

This recipe’s versatility is its magic. Here are ten ways to transform your base into new meals — each one delicious enough to deserve its own post.

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1. Classic Chicken Noodle Soup

Add noodles, extra carrots, and celery. Simmer until noodles are tender. Finish with parsley and black pepper. Perfect on rainy days or when you’re under the weather.

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2. Creamy Chicken & Rice Soup

Stir in ½ cup uncooked rice while reheating. Once rice softens, add a splash of cream or milk for a velvety version. Garnish with green onions.

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3. Miso-Style Healing Broth

Warm a serving of the base, add miso paste, grated ginger, and a dash of sesame oil. Pour over tofu cubes and chopped spinach for a gentle detox meal.

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4. Rustic Vegetable Stew

Add diced potatoes, zucchini, and bell peppers to the broth with a spoonful of tomato paste. Simmer until tender. Serve with crusty bread.

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5. Quick Ramen Shortcut

Drop in instant noodles, soy sauce, green onions, and a boiled egg — voilà, comforting ramen-in-a-flash.

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6. Risotto Starter

Use the warm broth instead of plain water for risotto. It adds layers of savory depth and gives restaurant-quality flavor.

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7. Pot Pie Filling Base

Thicken 2 cups of broth with 1 Tbsp flour and 1 Tbsp butter to make a velvety sauce. Add diced chicken and vegetables, then pour into a crust for chicken pot pie.

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8. Grain Bowl Drizzle

Reheat and reduce the broth slightly to make a rich sauce for rice bowls, roasted vegetables, or grilled meats.

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9. Dumpling Soup

Drop in store-bought or homemade dumplings and chopped bok choy. Simmer 10 minutes. A quick comfort meal that feels slow-cooked.

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10. Just Sip It

Sometimes the simplest use is the best: warm a cupful, add a pinch of salt and squeeze of lemon, and sip slowly. It’s nature’s energy drink.

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🧡 Why You’ll Always Want to Keep This Around

This broth isn’t just a recipe — it’s a quiet form of self-care.
Every spoonful says, “I’ve got you covered.”

Here’s why it earns its place as something to “keep around”:

1. It’s a foundation.
   From quick soups to sauces, risottos, and gravies, this base adapts endlessly.

2. It’s economical.
   It uses humble ingredients and stretches them across many meals.

3. It’s restorative.
   The minerals and amino acids released from chicken bones are time-honored remedies for fatigue, cold, and stress.

4. It’s forgiving.
   You don’t need exact measurements — the method works even with vegetable odds and ends.

5. It’s sustainable.
   You can use leftover bones, scraps, and herbs that might otherwise go to waste.

6. It’s timeless.
   Nearly every culture has a version — Jewish chicken soup, French stock, Japanese dashi, Chinese broth. Comfort knows no borders.

7. It’s the taste of home.
   Even on your busiest days, pulling a jar of this from the freezer reconnects you to warmth and care.

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🕰️ Tips for Perfection Over Time

• Use a heavy pot. A Dutch oven holds heat evenly for slow simmering.

• Don’t overboil. Boiling can emulsify fat into the broth, making it cloudy and greasy.

• Play with herbs. Try bay leaf, thyme, rosemary, dill, or even lemongrass for new flavor profiles.

• Add a parmesan rind. A secret Italian trick — it melts slowly, adding umami depth.

• Skim gently. Removing foam leads to a clearer, cleaner flavor.

• Cool before freezing. Rapid cooling prevents spoilage; divide into small portions for faster freezing.

• Label everything. You’ll thank yourself later.

• Refresh with acid. Lemon juice or vinegar revives flavor after reheating.

• Layer your salt. Always season in small increments; concentrated broths intensify salt levels when reduced.

• Trust your nose. If it smells rich and comforting, it’s ready.

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🪄 Variations to Keep Life Interesting

Once you’ve mastered the base, the possibilities are endless:

Vegetarian “Keep This Around” Version:

Replace chicken with:

• 1 lb mushrooms, 1 sweet potato, 2 zucchinis, 1 parsnip, and a handful of dried seaweed or kombu for savory depth.

• Add miso paste or nutritional yeast at the end for protein and umami.

Spicy Healing Version:

Add chili flakes, fresh ginger, turmeric, and a star anise pod. Great for clearing sinuses or perking up your mood.

Roasted Bone Version:

Roast the chicken and vegetables at 400 °F for 30 minutes before simmering. The result: a darker, more caramelized broth for stews and gravies.

Asian-Inspired Version:

Add lemongrass, garlic, ginger, soy sauce, and fish sauce. Use as a base for pho or ramen.

Mediterranean Version:

Add olive oil, oregano, tomato paste, and a hint of cinnamon — perfect for chickpea soups or orzo dishes.

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🥄 What People Say When They Try It

“I make this every Sunday — it’s my sanity in a jar.”

“When my kids are sick, this is the only thing they want.”

“We call it ‘liquid gold’ — because it turns leftovers into dinners.”

“I’ve tried store-bought stocks, but nothing compares. I try to keep this around all year.”

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🧾 Nutritional Snapshot (per cup, approximate)

• Calories: 80 – 120 (depending on fat content)

• Protein: 10 g

• Fat: 4 g

• Carbohydrates: 3 g

• Sodium: Variable (season to taste)

• Micronutrients: Calcium, magnesium, potassium, collagen-derived amino acids (glycine, proline).

These numbers vary depending on ingredients and reductions, but overall this soup base is nutrient-dense and gentle on digestion.

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✨ Final Thoughts: Why You’ll Keep It Around Forever

Cooking, at its core, is a practice of preparedness and care. Keeping a batch of this chicken and vegetable base in your kitchen is like keeping a promise to yourself: You’ll always have something warm, wholesome, and delicious waiting — even on the hardest days.

It’s not flashy or complicated, but it’s essential.
It’s a recipe that says:

“I see you, future self. You’re going to need this.”

And that’s why, like so many home cooks before you, you’ll say proudly:

“I try to keep this around!”

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Would you like me to create a printable kitchen card or infographic version of this 2,000-word recipe (with icons, freezing tips, and flavor variation chart)? It would make a beautiful keepsake for your kitchen binder.