1 quart water
2 carrots, sliced
2 ribs celery, sliced
1 medium onion, sliced
2 cloves garlic, minced
I make a "mock" chicken broth in a few minutes.
Pressure Cooker Instructions:
1) Toss everything into a pressure cooker and cook for about 10 minutes. Move on to Step 2, below under "Stove Top Instructions"
Stove Top Instructions:
1) Toss everything into a pot, bring to a boil, cover, and reduce to a slow simmer for about 30 minutes.
2) When done, remove half of the vegetables. Pour the remaining veggies and liquid into a blender and blend for about 30 seconds to two minutes, depending on the power of your blender. What you will have is a broth that tastes virtually identical to chicken soup, but with zero grams of fat (okay, pretty darned close to zero) and some left over veggies to munch on or toss back into the homogenized broth.
Source of recipe: found this somewhere awhile back, I use it every-time I cook soups and stews instead of veggie broth. Use it for recipes that call upon "chicken" bullion or broth.