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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.

              3. When we have stock available, we use it to cook rice or barley and cous cous. It adds a lot of flavor. Some people make mashed potatoes with chicken stock instead of milk.

                1. I use mine when I make:
                  - steamed mussels
                  - chicken and dumplings
                  - rice or couscous for extra flavor
                  - even a simple casserole with fresh veggies (squash, onions, fennel, mushrooms, tomatoes) add some broth, white wine with just a bit of flour fresh herbs and bake. A light sauce of fresh baked veggies and topped with cheese and bread crumbs. Really fresh and delish
                  - use it in mashed potatoes or sweet roasted potatoes, potato gratain, scalloped

                  And of course soups, but I use it so much I usually have to make it just for soup because I go through so much of it.

                  I did make a creamy mushroom, spinach and chicken soup which I really liked. Mushrooms, chicken broth, fresh spinach, chick peas, onions, and shredded chicken, a few fresh herbs and that was it. No heavy cream. Just a light soup, spicy red pepper flakes for a little heat but overall, great.

                  5 Replies
                  1. re: kchurchill5

                    for rice with stock, would you replace part of the cooking water with stock? or all of the cooking water? or add the stock after cooking?
                    I am interested in this seemingly flavorful method!!

                    1. re: alixium

                      I love to use all stock I do it all the time with rice and couscous and even boiling potatoes. You can go 1/2 and 1/2 if you want but I think there is a lot of flavor infused. If I have it on hand absolutely. Just for a simple jasmine rice with a quick stir fry for me I may not. Just a quick night simple meal but for anything better a couple of friends, my SO, friends, entertaining, absolutely I use it..

                      1/2 broth 1/4 water and 1/4 wine is also good with rice and couscous. I also add bay leaves sometimes or whole thyme leaves into it as well. It is very subtle but not bad. I always season after as well, but I never miss an opportunity to season with a flavor and salt or a subtle herb such as bay during the cooking. Try it one time and see what you thing and then use it when you want. I certainly didn't do it for pepper steak the other night, but did for my pork roast couscous and roasted veggies so. It really depends on your dish. It does add flavor.

                      1. re: alixium

                        for rice with stock yes, I would replace all the water for stock. much better flavor. Usually 2 cups of stock for 1 cup of rice.

                        1. re: Infomaniac

                          I just replace the required water per rice with stock / depending on the recipe or cooking instructions. Depends on what type

                          Makes a great flavor right? Easy and adds a lot. Especially when the rice or couscous is a main player in the dish.

                          1. re: Infomaniac

                            thanks kchurchill and Infomaniac, this sounds great! I will definitely use these tips.

                      2. Fresh Vietnamese Summer soup, with mung bean noodles, shrimp, pea pods, cilantro, scallion, fresh spinach, fish sauce, ginger coins, and julienned carrot. Sometimes a fresh egg is dropped in to poach.

                        1 Reply
                        1. re: chef chicklet

                          Now that sounds really good, simple but great flavors, how about some nice shitakis thrown in. Haven't done that but looks great and I do have some fresh stock from chickens a couple of weeks ago.

                        2. I steep a few garden herbs in a cup and just drink it.

                          1. You can use it to cook up lots of grains to use in delicious summer salads. Money in the bank.

                            1. I keep various stocks on hand all year round for all kinds of uses. Many sauces start with stock. Stock can be used to deglaze a pan or make a pan gravy. Sometimes something just needs some moisture, and you want something with more flavor or richness than water. I freeze stock in quart sized ziploc bags so it stacks flat and I can partially defrost it and break off chunks to throw into things.

                              Vegetables can be cooked and glazed in stock. Rice can be made with stock. Fish can be poached in chicken stock.

                              If you want to reclaim freezer space, reduce it to consomme (should be a like jello when chilled) or reduce it even more to glace de viande (about 1/10 the original volume).

                              There are also cold savory summer soups, like avocado soup, that can be made with chicken or beef stock, no cooking required.

                              1. 1) Make it into gravy. 1) Cook up a bunch of boneless skinless chicken breasts and cut them into bite-size pieces. 3) Saute mushrooms. 4) Chop scallions, celery, and green pepper. 5) Combine all in gravy. 6) Freeze the resulting Chicken & Gravy aka Chicken Hash in pints or quarts depending on size of family. 7) Use this treasure as follows: on toast, on hot buttered biscuits, in crepes, on waffles, with polenta, with rice, with noodles, in an omelet, on a baked Idaho potato or a baked sweet potato. Or just heat it in a casserole with buttered bread crumbs and cheese on top. Or use it to fill green peppers. You cannot possibly have too much Chicken & Gravy in the freezer. Getting it all put together and frozen will take you a couple of hours but this is time well-spent as this delicious and useful dish will bail you out many times over when you are in a hurry. It keeps in your freezer for months. It is a staple at my house.