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Tons of frozen chicken stock

I have a lot of chicken stock and want to use it up before the weather gets to warm and I don't want soup. ANyone have simple recipes for ethnic soups like Thai and Vietnamese soups? TIA.

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  1. Egg-drop soup is yummy and easy. Add in any seasonings you like to the stock (scallions, soy sauce, sriricha or chopped chilies if you like hot, salt, pepper) bring to a rapid boil then drop in an egg (and spinach or bok choy if so inclined). Boil for a few minutes until egg is cooked the way you like it. Adjust seasonings.

    1. I like to keep chicken stock in the freezer for all kinds of uses. I usually freeze it in 8 or 12 oz containers. And, since I live alone, those are also perfect for making soup for 1.

      There are a couple of quick and easy soups I like to make.

      Add salsa and shredded chicken for a Mexican flair. Depending on your taste, you can add sliced green and red peppers too.

      Buy bagged "stir-fry" vegetables. Add to the stock with a splash of soy sauce and some water chestnuts.

      As the stock warms up, stir in garlic powder and red pepper flakes. Then toss in a handful of fresh cheese tortellini and let simmer for about 10 mins. At the end, add a bunch of fresh spinach and let the spinach wilt. Then serve.

      Add a splash of red taco sauce, a splash of soy sauce and some softened thin rice noodles. Season with a little garlic powder and garnish with chopped peanuts.

      Simmer crushed cloves of garlic in the stock to infuse with a strong garlic flavor. Remove the cloves and add a dash of Tobasco, a splash of soy sauce and baby bok choy that have been cut in half. Simmer until the bok choy is tender.

      Hope this helps!

      1. How about an old time aspic. Shred some chicken, add some fresh garlic, mix your stock with some gelatin, refrigerate. Eat with horseradish. If you made it in individual bowls it is very easy.

        1. Pho Ga--Vietnamese chicken soup noodle would be good. They really clarify it--maybe egg whites. The also simmer it with some star anise--I think. I've never made it at home. Also, some slivered onions, cilantro and the rice noodles of course...

          1. Not directly responsive, but aside from soup, stock is useful as an ingredient in all sorts of other dishes, many suitable for the summer. I used 2 cups last night as the liquid for rice pilaf. So, I would not rush to use it up just because you may not be in the mood for soup.

            3 Replies
              1. re: lilmomma

                since you have tons you may want to take some and reduce it. Not only will it take up less space in the freezer but you can use it as the basis for a lot of sauces as well as reconstitute with water for soup.

              2. re: masha

                Risotto too, uses lots of stock.