Your own homemade broth has so much more going for it than what you can buy in those boxes and cans. I know it isn’t always practical, but when you do have time to set a pot to simmer for a couple hours, treat yourself and do it. Making your own stock is also a great way to use those chicken bones and other pieces you hopefully save and pop in a freezer bag.
To make Chicken & Rice Soup: Add a fresh carrot or two (cut into rounds) to your broth, simmer until they’re almost tender, then add cooked rice, some shredded cooked chicken, and salt and pepper.
- 4 - 6 cups (approx.) chicken bones, necks, this-and-that tidbits, raw or cooked (just no liver!)
- 1 onion, peeled & halved (or a leek if you have it)
- 2 carrots, peeled and quartered
- 2 celery stalks, quartered
- 8 black peppercorns
- 1 teaspoon sea salt
- optional but nice, any of all: thyme branch or 2, a few parsley sprigs, 1 bay leaf
- Put all ingredients in a heavy stockpot and add cool water to cover by a couple inches.
- Bring to boil on stovetop, reduce heat to maintain a gentle simmer and cook for 60 - 90 minutes.
- Strain and discard the solids. Cool broth and pop in the refrigerator for a few days or freeze.