Vegetable and Chicken Stock

Vegetable and chicken stock are not only the basis of many nourishing soups, but can also be used in place of water to make rice or sautéed vegetables for flavor.

To add a depth of flavor, and decrease my food waste, I like to save the cleaned ends and peels of carrots, celery, squash, string beans, mushrooms, and other vegetables to add to the basic recipe below. I normally do not add cruciferous or bitter vegetables like broccoli, kale, brussel sprouts, or eggplant because of their strong taste, but play around to find the flavors that you like best.

This broth can be made with chicken or just vegetables. Using chicken has some nutritional benefits like added protein and collagen, but the stock will be delicious without it.

Last, this recipe makes a basic stock, but feel free to add garlic to boost the immune system, herbs, or warming spices like ginger, based on what tastes and properties you would like in your soup.

Basic Chicken and Vegetable Stock

12 c. water

2 onions

2-4 carrots

1-3 celery stalks

a bunch of parsley

peppercorns and salt

1 bay leaf or a piece of kombu

2 Tbsp. lemon juice or vinegar (necessary when making broth with bones)

3 lb. chicken cut in small pieces (or necks, backs, wings, and feet or frozen bones from prior meals ) 

Ends and peels of vegetables from the week (optional)

Combine all ingredients, bring to a boil, and then simmer. Vegetable broth needs to simmer for about 20 to 30 minutes. If using chicken, skim off the foam that accumulates on the surface. After 45 minutes remove the chicken and take the meat off the bones. Return the bones to the soup and cook for at least another 1 1/2 hours, but ideally for the full mineral benefit simmer from 12 to 24 hours. Cool, strain, and skim off the fat—if the stock is refrigerated the hardened fat can be skimmed off easily.  Use within 3 to 5 days or freeze. 

Chicken meat can be shredded and used in the soup, or for other dishes like chicken salad, stir-fry, or tacos. 

To serve:

Heat soup, add cut up carrots, celery, peas, or any combination of appealing vegetables along with some shredded chicken or grains, such as rice or pasta.