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Stock is the key to fantastic chicken soup, so I have a quick trick for you. To make a super-fast soup with hearty flavor, buy two containers of supermarket chicken broth but be sure it’s low sodium. Add that to a pot with chicken bones from your last meal, some diced up carrots and a few cloves of garlic. Let it all simmer on the stovetop for 15 minutes, strain the broth and add whatever you want—cooked rice, noodles, extra shredded chicken, shrimp, mushrooms, parsnips, diced sweet potatoes—and you’re set for a week of meals. Change it up every night by adding different things, even some Asian ingredients like a dash of soy, a squeeze of fresh lime juice and sesame oil.
Photo: tifotter/Flickr, creative commons
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