I have made it no secret that I like chicken noodle soup. And, in this house, we eat a lot of chicken. But, it is a little easier to buy chicken soup (at Souplantation–if you follow me on Instagram, you may see my love affair with them, but mainly with their salads on IG).
Making your own chicken noodle soup is so much healthier–you control the ingredients and while I purchase a lot of stock (because we’re crock pot people), it might be a good idea to try to learn to make stock. Oh, and the whole idea that making your own chicken stock makes you more of an adult that I have. But I hate bones. Like, refuse to eat things with bones in them and I continually freak about the way bones feel in something… So the idea of taking a chicken and stuffing it in my crock pot is not easy.
Enter Smitten Kitchen. I was able to find a crock-pot safe recipe for stock with chicken wings (so I still don’t get away with touching things that have bones, but it is way less scary than with a full sized chicken). And with the recipe, I really liked the way it turned out. It is a little jelly-like (and it should be). I tweaked it to set up for my crock pot (did 2 lbs of chicken and 2 qts of water) and it is FABULOUS. I will have total soup breakdown tomorrow, but just wanted to give a heads up… because it TASTES like chicken stock! But not chemical-laden.
Have you tried to make stock before? Please share in the comments below.
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