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About Marjorie Druker

Marjorie Druker is the chef and owner of New England Soup Factory and co-author of New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup. With her husband Paul Brophy, both Johnson & Wales University grads, they are the last word in soup in the Boston area. "Feed Your Body Well" is their motto and they live up to that mission statement. Delicious, healthy & aromatic soups have earned New England Soup Factory mention in "Restaurant and Institutions" magazine, "Nation’s Restaurant News," "Restaurant and Business" magazine and "Newsweek." In addition, they have received a Best of Boston nod four years running from Boston Magazine. Marjorie uses only the best ingredients and a devotion to her business to produce amazing gourmet soups, sandwiches and sides. If you're not lucky enough to live near a New England Soup Factory location, check out Marjorie's cookbook. Beautifully illustrated and painstakingly written, it's a must-have if you love soup.

Recipe

Ingredients

5-6 lb chicken (or chicken parts - backs, wings, thighs)
2 large Spanish onions, peeled & halved
6 ribs celery, cut or snapped into thirds
6 carrots, peeled and cut into thirds
½ bunch fresh parsley
2 bay leaves
2 tbsp chicken base paste or 4 chicken bouillon cubes
12 cups water, plus more as needed
kosher salt to taste

Special Equipment

stock pot
fine mesh strainer

How-to

In a large stockpot place the chicken, onions, celery, carrots, parsley, bay leaves, bouillon, water and salt
Cover and bring to a boil over medium-high heat. Skim and discard the foam that rises to the top of the pot. Reduce the heat to medium and simmer gently for 4-5 hours, adding 1 to 2 cups of water if the stock reduces too much
Strain through a fine mesh strainer and discard the vegetables and herbs. Let cool and refrigerate
When the stock is cold, skim off and discard the fat from the top if desired (although the fat contains most of the best flavor)
Refrigerate for 3-4 days and/or freeze up to 6 months