Vegetarian Chicken Stock
Make your own vegetarian chicken stock that achieves that lovely golden colour and is perfect for noodle soups and is packed with veggie goodness.
Yield
6 servingsPrep
20 minCook
2 hrsReady
3 hrsCan vegetarians eat chicken broth/stock?
We've stumbled upon a bit of a gray area here. On one hand, chicken broth is made from chicken, which is not exactly a plant-based product. On the other hand, it's not technically meat, so some may argue that it's fair game for vegetarians.
Joking aside, the answer to this question really depends on the individual's definition of vegetarianism. Some vegetarians might be okay with consuming chicken broth because it doesn't contain any actual meat, while others might consider it off-limits because it's derived from an animal.
If we take a look at the social media posts, it seems that some people believe that chicken broth can be part of a vegetarian diet, while others are quite adamant that it's a no-go.
We'll leave the final decision up to you, however our choice is to make our own Vegetarian Chicken Stock using this recipe which contains no animal products whatsoever and tastes great for everyone.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | stalks |
celery
roughly chopped |
*
|
| 6 | each |
carrots
scrubbed and roughly chopped |
*
|
| 2 | each |
onions
peeled and roughly chopped |
*
|
| 2 | each |
leeks
light green and white parts, well washed |
*
|
| 2 | cloves |
garlic
peeled, crushed |
*
|
| 4 | whole |
black peppercorns
|
*
|
| 7 | sprigs |
thyme
|
*
|
| 7 | sprigs |
italian parsley
|
*
|
| 2 | each |
bay leaves
|
*
|
| 1 | teaspoon |
paprika
smoked |
*
|
| 1 | teaspoon |
turmeric
|
*
|
| 1 | x |
sea salt
to taste, omit for no-salt vegetarian stock |
*
|
| 4 | quarts |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | stalks |
celery
roughly chopped |
*
|
| 6 | each |
carrots
scrubbed and roughly chopped |
*
|
| 2 | each |
onions
peeled and roughly chopped |
*
|
| 2 | each |
leeks
light green and white parts, well washed |
*
|
| 2 | cloves |
garlic
peeled, crushed |
*
|
| 4 | whole |
black peppercorns
|
*
|
| 7 | sprigs |
thyme
|
*
|
| 7 | sprigs |
italian parsley
|
*
|
| 2 | each |
bay leaves
|
*
|
| 5 | ml |
paprika
smoked |
*
|
| 5 | ml |
turmeric
|
*
|
| 1 | x |
sea salt
to taste, omit for no-salt vegetarian stock |
*
|
| 4 | quarts |
water
|
*
|
Directions
Prep the celery, onions, carrot, leak and garlic and add to a large stockpot.
Add the thyme, parsley, bay leaves, peppercorns and cover with about 16 to 18 cups of water.
Bring to a boil over high heat then reduce heat to a simmer, cover and continue simmering for about 2 hours.
Turn off heat and add the smoked paprika and turmeric. Allow to cool.
Pour into a large stainer lined with cheesecloth or a fine-meshed sieve. Press the vegetables to extra the most liquid that you can. Discard the spent solids.
Use as needed, will keep well refrigerated for a couple of days. Or… freeze as desired.
We pour the stock into ice cube trays and freeze into stock cubes. Then place the ice cubes into a large zipper bag and store in the freezer. That way we can handily access as much or as little stock as needed.
