Comments on: Basic Homemade Chicken Stock

By: Chinese Soup Pot

Chinese Soup Pot — Wed, 31 Aug 2011 04:22:55 +0000

Nice step by step photo instructions. The broth looks great!

By: Jessie

Jessie — Tue, 24 Nov 2009 18:54:05 +0000

Hi Tom,

Sorry for the delayed reply! Been swamped with holiday planning this week.

You’re exactly right: If you want to make soup, definitely add new veggies. Reason being that the veggies will have given up all their flavor to the stock already. The chicken is your call. I’d say taste it and see what you think when the stock is done. Again, a lot of the flavor will have gone into the stock. It’s really up to you if you think the meat is still worth keeping.

As for how long to cook the soup, I always just simmer the veggies and chicken right in the broth until they’re cooked through. After all, you’ve already gone through the trouble of making a flavorful stock.

Let me know how it turns out!

+Jessie

By: Tom Nedeau

Tom Nedeau — Sat, 21 Nov 2009 11:24:08 +0000

Thank you for the tips. The few times I’ve tried to make chicken stock before, it always turns out so watery you can barely taste the chicken, so I look forward to trying this out. I did have a question, however. You said to discard the solids. So, assuming one wants to make chicken noodle soup from the stock, would you have to cook a whole new set of chicken parts and vegetables? If so, can they be cooked in the broth, or should they be cooked separately and then added? How long should the soup be cooked? These are probably very elementary questions for an experienced soup maker, but I have never had much luck in my efforts.

By: Anna

Anna — Fri, 06 Nov 2009 12:49:00 +0000

Thanks so much for showing pictures! Makes everything so much easier to understand.

By: Jessie

Jessie — Fri, 16 Oct 2009 14:18:26 +0000

Oh gosh, thanks so much, Gina. Really means a lot to me.

+Jessie