How To Make Easy Chicken Noodle Soup
It's soup, stew, and gravy season and thus, it's stock season as well. There are an astonishing variety of ways you can keep stock on hand — whether it's chicken, seafood, vegetable, or beef — from making your own and freezing it to those magic little foil-wrapped cubes that often don't taste so magical in the end.
I like to make and freeze stock and that's usually my go-to plan, especially if the stock is a main ingredient in the dish I'm making. I do keep a box or two of backup stock in the pantry just in case I run out of the good stuff. But you won't find cubes and powders anywhere near my kitchen. I'd rather use water — that's just my personal preference.
Another option is to make a quick stock from the scraps and leavings of your recipe. Mushroom stems, carrot peels, onion ends can all be tossed into a pot of water and simmered while the rest of the soup is sautéing. Read this post for more on this great kitchen shortcut:
How do you keep stock on hand in your kitchen? Tell us in the comments!
(Image: Emma Christensen)