Earlier this year I attempted to make chicken noodle soup. I reported my failed efforts to my friends on Twitter hoping they could give me some feedback. The overwhelming response was that I must use homemade chicken stock. I promptly shelved my efforts at making homemade chicken soup because I felt overwhelmed at the thought of making my own stock.
Once the cooler weather arrived I decided to revisit my stock phobia and make a commitment to at least try to make my own homemade version. If I failed at least I could say that I tried. I would love to announce that it was a rousing success but that would not exactly be true. The stock is good not great.
I used a leftover roasted chicken carcass. It was only a 4 lb carcass. I think next time I will use a few carcasses with a little meat on them and/or some chicken pieces with the meat left on them. One 4 lb carcass does not give it enough flavor.
The good news is that I had a lot of stock to play with. My batch made approximately 234 ounces. Wow. That is a lot of stock. I didn’t realize how much that broke down to until I started measuring it out to freeze it in small batches. I used 64 ounces for the soup below and then froze the rest into five 16 oz servings and five 32 oz servings.
For now I’m going to make soups that have additional ingredients other than the flavor of the stock. My first batch was a spin on Picky Palate’s Chicken, Ranch and Rice Soup.
Adapted from Picky Palate