Even Simpler Chicken Stock Broth

Always tastes better when you make your own stock or broth. When you have left over bones and bits of cooked chicken and gravy freeze and save them to make a stock or broth to add to your cooking. This can also be made and stored in freezer.

This was an egg-drop soup that I made as baby food for my children, but they still love it even now that they are grown-ups. When I don't have cooking liquid from boiling chicken, I use Chinese chicken stock granules. Making the eggs fluffy is key to the delicious taste of this soup!The katakuriko slurry can be made by dissolving the katakuriko in twice the amount of water - water (2 tablespoons) + katakuriko (1 tablespoon). Add it gradually and slowly while stirring the soup (do not add it all at once) until reaching your preferred thickness. You don't need to use the whole amount. Add the eggs after the soup has thickened. Recipe by Heartful Kitchen Rei

The pressure cooker is kind of the antithesis of the slow cooker. So it speeds up what is usually an all day process into 15 minutes of prep and two hours of cooking. You can use any kitchen scraps you want for this. Raw carcasses, leftovers bones from a roast chicken, veggies that are close to getting tossed in the compost pile. If you don't have scraps wings will work fine too, or go ask your local butcher for carcasses, he may just give them to you. Theres very little else in this recipe. Since were making stock in bulk, we keep it simple. This ensures usability in any recipe.

I normally remove the chicken skin when I make a chicken dish. Since it's a shame to throw it out, I've been making chicken broth with it. Even if you don't like chicken skin, if you make it into soup, it should be good. Chicken skin can be stocked up in the refrigerator after removing the fat thoroughly! Once you have enough chicken skins, make the broth.Remove the excess fat from the chicken skins, rinse them under lukewarm water, and make sure to add into the boiling water. When you are boiling the chicken skins, reduce heat to very low! If you cook them in rapidly boiling water, the soup will get cloudy. If you make it thoroughly, you will have a light and clear soup. The salt is added to give the chicken skins a taste, but if you are planning on throwing them out, you do not need to add the salt. Recipe by Heartful Kitchen Rei

This has been passed down from one family cook to another. This started with my great great great grandmother who was a Iroquois medicine woman, no shit this for real folks! I have been told this story since I was a little boy, so here it is, this broth was given to those who were ill with mysterious illnesses and were cured for real (according to my great grandmother). Either way if it helps or not with sicknesses I really don't know lol. It sure tastes good👍 so enjoy!!!!!!

The chicken broth from "Moist Boiled chicken" was very tasty. I wanted to eat a seasonal soup made with the broth, so I came up with this recipe.If you use a whole pack of bean sprouts, your soup will be full of them, so please adjust the amount to your liking.Since the broth is delicious, you don't need to add that much salt. Add in your favourite vegetables! Recipe by Satoyoko

A perfect balance of dumplings and soup! This hearty soup is sure to satisfy. The key is the rich flavor of chicken broth.Recipe background:This menu was created in response to requests for an easy, filling Chinese-style soup dish. With chicken broth, you can make a delicious soup without needing to add extra seasonings.

ITS A VERY SIMPLE DISH THAT'S BRING BACK SWEET MEMORY OF MY BELOVED MOTHER 'S COOKINGSHE USED TO SAYS " IT DOESN'T HAVE TO EXPENSIVE TO HAVE A GOOD MEAL FOR THE FAMILY "COOKING ITS LIKE ART ,JUST MIX AND MATCH YOUR TOP FAVOURITE INGREDIENT TO CREATE DIFFERENT DISH EVERYDAYHAPPINESS ARE THOSE WHO ARE ABLE TO ENJOY HOME COOKED MEAL AND A FULL BELLY ,,NO RESTAURANT CAN GIVE YOU THE FLAVOUR AND SATISFACTION OF A HOME COOK MEAL SHARE WITH OUR LOVE ONES

One night I was a little lazy and got a rotisserie chicken to make sandwiches, I knew I didn’t want to waste the little meat still left in the carcass. You can use what you have on hand.

Healthier, more flavorful, and cheaper than store-bought. Save bones from roasts in the freezer, then when the bag fills up use them for stock.

You can use this chicken stock in various dishes such as takoyaki, okonomiyaki, egg soup, akashiyaki (a type of tamagoyaki or omelet), etc.Homemade stock cannot beat store-bought!-Boiling the chicken carcasses for a quick minute gets rid of the gamey odor.-If you let the stock boil vigorously, it will get cloudy and bitter. Recipe by Cooking S Papa

Good homemade chicken stock :-)

I had a lot of cabbage so I thought of this easy and delicious recipe.Since the amount of consommé granules will depend on the cabbage, start off with just a small amount and then adjust the flavor as needed!Smaller pieces of chicken will cook through quicker.You can also add carrots or mushrooms. Recipe by Chi-mama

Chicken stock or broth is an essential ingredient in so many recipes. Homemade stock will make soups, sauces and any recipe calling for stock or broth taste phenomenally better. Make it and freeze in amounts you need!

I love this so much, that I will roast chicken just so I can make the stock! It takes multiple days to do this right, but trust me it’s worth it.

Whenever I have leftover chicken bits and leftover vegetables I always save them to make a stock to use in cooking.

Back to basics with my method for making the perfect chicken stock.

My Grannie made delicious scotch broth, thick and hearty and enough for 2 days. It was always best the second day. This recipe can be made gluten free by swapping the barley bits for white long grain rice

I wanted to make something hearty and healthy for my toddlers. The bone broth takes some time to stew... I like to let it cook overnight and then prep the rest of the soup the next day. You can always substitute the bone broth for packaged chicken or bone broth from store to save time.

Much better than the canned stuff, and no strange additives.

I throw one of these together every couple of weeks. Freezes in cubes and stores in zip lock bags easily for prepreparation

This is my husband’s use of the broth left over from when I make a roast with potatoes, carrots, and celery. He found a recipe online and tweaked it.

A delicious, nutritious broth that makes use of kitchen scraps. At the Chiquero de Becerros ranch, it was part of the Lent menu.

Soup scooped over rice, that's how we like it! Try this healthy and light dish especially on chilly days. Although we eat it during summer too. HeeeheeYou can get a Tamarind soup base (Knorr) at Asian or Filipino shops or you can also use the Thai Tamarind paste :) I have not tried it with Lemon or Lime, I think it would work, as the soup needs to have a hint of acidity/sourness...lemme know?#veggies

A quick chicken dish stewed in fresh tomato broth with a hint of curry. From freezer to pot to plate quick!

This soup is a simple broth based soup made with Tomatos and fresh vegetables. The meatballs flavor the soup and provide a light but really flavorful soup. Add pasta if you would like it hardier. It's great just served with crusty bread and a big green salad!

This dish was inspired by a Bon Appetit vid I watched recently where Zaynab Issa made a 5-ingredient soup featuring store bought dumplings. I've always steamed or fried my dumplings (known in our house as pot stickers), so this came as a revelation. I immediately turned to my Asian food guru-of-the-moment (a.k.a. Marion Grasby) to see if she's made one, and it turned out she has. And so, armed with these two sources, I cobbled up my own pot of soup using techniques from each. The result was warm, soothing, light yet satisfying, and totally wonderful on a cold January night.

It's often said that vitamin C from potatoes are strong against heat. I felt that throwing away the broth was a waste, so I made soup out of it. I always make this on any day I make potato salad.You can mince vegetables such as onion, carrot, cabbage - whatever you like - and add to the soup as well. Recipe by Hoink

This recipe was made for my In Laws years ago using their favorite ingredients, it was such a hit I use it fo dinner partys often. I usally serve it with angel hair pasta.

Poaching shrimp ensures perfectly tender juicy shrimp. They cook quickly and gently in a flavor packed broth and are served in the broth. This can be an appetizer or main dish. Serve with garlic toasts for an appetizer or with pasta for a main dish.