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Jan 25, 2013 12:34 PM

Chicken stock and making soup

I just made stock for the first time. It came out beautifully if I do say so myself. I did reduce it so now I have about 2 1/2 to 3 cups of stock that has cooled and is jello-y. I wanted to use it to make soup with the left over chicken, however I'm not sure where to start. I usually make a big pot and use the boxed broth. Since there is so little stock do I add water or something to it to make soup or will that destroy the stock? Thanks in advance sorry if I sound a bit naive.

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  1. When you reduced the stock, you intensified the flavor probably beyond what you will want in your finished soup. So yes, you should add water when making the soup.

    In the future, when you know you will be making soup from the stock right away, it's rather counterproductive to reduce the stock.

    1. Sounds like you have a gorgeous stock!! Congrats on that.
      I usually thin my gelatinous stock out 1:1 with water and taste as I go. It depends on how much you started with and how strong your reduction is, but yeah, it's ok to thin it out. However, the chicken you used to make the stock has been drained of all the flavor and is probably overcooked at this point - I wouldn't use it for your soup. Better to poach or roast a few new pieces and chop them up for your soup.

      1. Get an archive of today's Lenny Lopate show. There was someone on there who was talking all about making different types of stock. WNYC 93.9 FM.

        1. Thanks for the quick responses. I actually cooked the chicken for dinner and then used the carcass for the stock so the chicken that is left is still good. Thank you for the 1:1 recomendation I kept looking online and couldn't find anything! and @psnative, how timely I am listening to the podcast right now!

          1. I don't add water to my stock - we like the full flavor and deep color in our soup.