Reply to Can I make chicken noodle soup from leftover roasted chicken?

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Reply to "Can I make chicken noodle soup from leftover roasted chicken?"

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[quote=Anonymous]There's two different processes here: making stock, and making soup out of the stock.  For good homemade chicken soup, you need to do both.

Poster #4 (and to an extent Poster #2) describe the process of making stock.  You cover the whole carcass with cold water, add some chopped up onions, carrots, and celery, a few peppercorns and a couple of bay leaves, and simmer slowly for hours.  Skim off any scum.  After it's simmered, strain it into another pot.  Throw out all the solids.  Cool it, strain it through something finer (like a fine sieve or coffee filter), put it in freezer-safe jars or ziploc bags and store in fridge or freezer.  For more details, you can search "making stock" on this site or on google; there are lots of details out there.

For soup, first you need stock.  Don't try to re-use those old vegetables and meat you used to make the stock--their flavor is gone (it's in the stock).  Chop fresh vegetables (onions, carrots, celery again), fry in some oil till soft, and add them and some new chopped roast chicken leftovers (just the meat this time, not the bones), along with your favorite herbs or flavorings (garlic, what have you).  You can also add a starch--potatoes, rice, noodles, whatever you like.

Only at the end--when your soup's nearly done--do you add salt.  If you add it any earlier in the process, your stock or soup could end up too salty if too much water boils off.  And just adding water back to dilute doesn't always work out so well--it can dilute the flavor of everything else, not just cut the salt.

Poster #2 described how you can kind of collapse these two different steps to one.  I suppose it could work but it wouldn't be quite as good.

If making stock sounds intimidating, you can buy it in a box at the store instead, but it won't be quite as good.  And you won't get to use up your roasted carcass.

Welcome to the wonderful world of stock making!  It's relaxing fun, makes the house smell good, and gives you good stuff in your freezer for learning all kinds of soups, sauces, and gravies.

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