No Waste, Easy Homemade Chicken Stock and Soup

It is almost effortless to make homemade chicken broth. It takes a few everyday ingredients and time. The homemade stock will have a bright, intense chicken flavor, much better than any store-bought broth. You can control the sodium levels also.

It is mainly set it and forget it. Use chicken bones and the leftover carcass. It is a great way to use something you might otherwise throw out. If you start with a whole chicken, you can remove the meat and save it for other dishes. Here is how to debone a whole chicken.

The vegetables you will need are onions, celery, and carrots. You will also need one bay leaf, salt, and pepper.

The crockpot method is the easiest. Throw everything in a crockpot. You do not have to dice up any of the vegetables nor measure them. Just roughly chop them, and throw in the onion chunks, a couple of celery stalks, and a few carrots. Add the bay leaf, a pinch of salt, and a dash of pepper. You can add more salt to the finished product. Cover with water, and cook all day or six to eight hours.

You can make this same recipe on a stovetop also. Put the same ingredients in a pot and cover with water. Bring the water to a boil then reduce to a slow simmer. Cover and simmer for four or five hours.

After cooking, strain the bones and vegetables out with cheesecloth and refrigerate. It will keep for a week in the refrigerator, or portion out in freezer bags and freeze for later.

With the finished stock, it is easy to make a batch of chicken noodle soup, and you use the same ingredients you just used. For this recipe, you do have to chop and dice, but exact measurements are not essential. Chop up one onion, a few stalks of celery, and some carrots. Dice up some chicken. Add these ingredients and some egg noodles to your fresh homemade stock. Bring to a boil until cook the noodles are soft. Season with salt and pepper to taste. If the soup is too thick, add more broth. If it is too thin, add more chicken or vegetables.