Ideas for what kind of soup to make with my homemade chicken stock?

[Mind_your_head]

I LOVE making homemade soup stock. It just makes everything in the house seem all warm and cozy when there is homemade soup simmering on the stove on a cold autumn/winter weekend.

However, I think I've met my culinary imaginative limit now (which doesn't take much). I usually make a chicken noodle veggie soup with the reduced stock (carrots, celery, onions, noodles and/or rice). Although my family says that they love it, I've made it too many times and the kids are getting older with more sophisticated tastes and they are just tired of it.

Any suggestions for what kind of soup or stew or ??? that I should make with this latest batch of stock?

(BTW, I've got plenty of stock frozen to use in gravies, recipes calling for stock, etc. I made a totally homemade chicken pot pie last week using my thickened stock for the gravy.....)

TIA for any ideas!

[TreasonousBastard]

1. This time of year-- Pumpkin Soup...

I always start with homemade chicken stock and then throw everything else in.

If I can remember how I did it last fall...

small, cut up chunks of cheese pumpkin, acorn and butternut squash with some of the squash eventually mashed to thicken the soup

spice to taste-- I use pepper, a little paprika (and/or cayenne) basil, thyme, parsley, ginger and whatever else I see that looks like it might work

a can of coconut milk

something for color-- julienned green and red peppers, carrots, celery...

garbanzos, just for fun

Instant potato for thickening

and some sour cream for the final thickening just before serving

(Last year I served it in a huge hollowed out pumpkin at the Thanksgiving feast)

[eridani]

2. Tortilla soup

Tortilla Soup Recipe
Ingredients
6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
Chopped fresh cilantro
1 lime, cut into wedges

1 If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.
2 Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
3 To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

[Brewman_Jax]

3. Gumbo

:9

[mtnester]

4. From the Bacon Show (warning to bacon lovers, do not go to site without a ready search party)

Carrot Soup with Bacon and Dill dumplings

for Dumplings
4 bacon strips, cut small
1 onion, finely chopped
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1 boned chicken breast, cut into chunks
1/2 teaspoon ground allspice
1 large potato, peeled, boiled and riced
1 egg
1/4 cup heavy cream
1/2 teaspoon freshly-ground black pepper
1/2 cup minced fresh dill

for Soup
2 tablespoons unsalted butter
1 1/2 onions, sliced
2 teaspoons salt
4 cups chicken stock
3/4 lb carrots, peeled
1 cup milk

Prepare the dumplings: Cook bacon in a skillet over low heat until tender, not crisp. Add onions, salt, and pepper. Cook over low heat until onions are soft, about 7 to 10 minutes. Reserve. Place chicken in a food processor fitted with the metal blade, along with the allspice, potato and egg. Process until chicken is ground, about 2 minutes. Add the cream and process until mixture is thick and sticky. Stir in the reserved sauteed onion and bacon, along with the dill. Place mixture in a bowl, cover, and refrigerate for 30 minutes. Meanwhile, prepare the soup: Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onions with salt and pepper until soft, about 5 minutes. Add the chicken stock and cook over moderate heat, uncovered, about 15 minutes. Meanwhile, finely chop carrots in a food processor fitted with the metal blade. Add carrots to soup. Bring to a boil, return to a simmer, and cook, uncovered, until the carrots are soft, about 10 minutes. Puree soup in a blender or food processor until smooth. Strain back into pot, pressing with the back of a ladle to extract all the juices. Shape dumplings with 2 oval soup spoons dipped in hot water or with slightly wet hands. They should be ovals or balls, about 1 1/2-inches in diameter. Drop dumplings carefully into simmering soup and cook for 5 to 6 minutes or until they float to the surface. Add milk, bring to a boil and remove from heat. Serve immediately.

[noamnety]

5. mulligatawny (nt)

[ginnyinWI]

6. This one:

http://allrecipes.com/Recipe/Jamies-Minestrone/Detail.aspx

This is a standard soup at my house. I vary it from time to time with different vegetables I might have on hand. You could probably substitute your stock for both the chicken broth and the water, using up a full quart of it that way. It's even better the next day.

note: for the baby spinach, I always just use half a block of frozen chopped spinach instead.

[Warpy]

7. Clean out the fridge!

Those are always my best soups: the bendable carrots, the slightly sprouted potato, the dab of tomato sauce, and whatever else I have in there that I want to use up because I'm going shopping the next day.

Potato soup is always made a lot better by the addition of chicken stock, too. So are mashed taters.

When I make pot stickers, a favorite way to cook them is in a skillet with chicken stock. When the stock evaporates, the potstickers are done and stuck to the pot the way they're supposed to be. The flavor is divine.

Try pork chops in chicken stock: sear both sides and then add stock to the pan and simmer until the chops are done in the middle. It's a way to cook the pork fully without drying it out.

Chicken stock is one of those things there's never enough of. Thank goodness for the stuff in the cartons and Better than Bouillion in a jar!

[kestrel91316]

8. Potato-Leek. But I don't mean the cold vichyssoise stuff.

A nice pureed but hot soup.

Oh, and try a nice chicken-vegetable (like beef vegetable, but with chicken, lol. A far cry from plain chicken noodle.

[eridani]

10. I put plenty of veggies in miine

Used the last of the chicken meat and a quart of the stock to make chicken noodle soup. Tried out my KitchenAid pasta attachments for the noodles--worked great!

[Retrograde]

9. tortellini in brodo

If you're a purist you can make your own tortellini, but if you're like me you can buy ready-made ones.

Put stock in pot and bring to simmer. Add tortellini. Cook until done, usually about 5 minutes for the fresh ones. Salt to taste. Serve in bowls with a sprinkle of parmesean cheese.

Pumpkin or squash soup is good this time of year, as is mushroom. How about a hearty bean soup? Cauliflower or broccoli soup? Or make your standard chicken veggie soup but serve it with rice or barley instead of noodles.

I make up a big batch 3 or 4 times a year: it makes me feel so virtuous. I can my stock, since I have a lot more shelf space than freezer space. I've found I can substitute stock for butter or cream in a lot of things, such as pommes lyonnaise. I also use it for risottos.

[sniffa]

11. Hot Rainbow Soup

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=105x5907456

2 cups Turkey Stock
1 lb boneless Chicken Breasts, chopped
1 cup Jasmine Rice
4 lg. Carrots, chopped
1 ea. Green, Red, Orange, Yellow peppers
1 jalapeno
1 large Leek
1 med. Onion, diced
2 lg. Celery stalks, chopped
5-6 cloves of Garlic, smashed
5-6 large Basil leaves
Salt, to taste
A pinch ea. of Thyme, Oregano, Cumin
1 Bay leaf
Water to cover

I'm sure chicken stock works just as well.

[sniffa]

12. Bacon and Black Bean Soup

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=105x7268487

- 6 slices of bacon
- 1 large carrot
- 1 clove of garlic
- 1 tomato
- 2 cups of chicken broth
- 1/2 cup of water
- 2 pinches of cumin
- 6 dashes of sweet paprika
- 1 can of black beans
- i'd guess about 1/2 cup or more of spinich

[Blues Heron]

13. Lentil Barley

1.5 cup lentils - picked through for stones
1/2 cup barley
celery
carrots
potatoes
turmeric
parsley
bay leaves
black pepper, salt
4 quarts stock

made this w/ turkey stock last week, mmmmmm!

I love fall!! It's soup season again!

(on edit- forgot bay leaves!)