Good old chicken noodle soup?

[kawasa]

I like making everything from scratch but I never have enough broth to make a large batch of soup as compared to how much chicken I use. Anyone have some tips if I have lots of split chicken breasts for the soup?

I do have chicken broth and bouillon if need be.

[monster2]

I always have the same issue, I usually just add extra broth.

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[RioG]

You need to get a big turkey, roast it, freeze the meat and make massive amounts of stock from the carcass and freeze it

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[siamesedream]

Lipton!

[Suesquatch]

I just add water, celery, onions, carrots, sometimes garlic.  Broth.

[nadra24]

Do you ever buy rotisserie chickens? Save the carcass to make stock. Stick it in the freezer if you don't have time to make the stock the day you eat the chicken.

Or, buy a package of drumsticks or wings. They're cheap and mostly bones and you can use those to make broth.

[kawasa]

Do you ever buy rotisserie chickens? Save the carcass to make stock. Stick it in the freezer if you don't have time to make the stock the day you eat the chicken.

Or, buy a package of drumsticks or wings. They're cheap and mostly bones and you can use those to make broth.

I have bought them but normally I don't, I usually only have one chance a week to get to the grocery store so I generally just buy ingredient stuff.  I checked out the thighs and drums they're cheap but not too much cheaper than the split breasts(I paid .88 a lb for them).

I'm going to go with the store bought broth this time and give the wings/drums a shot next time. My concern for the latter method is that soup may get greasy. How do you negate that?

[BonitaApplebum]

I wouldn't use chicken breasts unless that was the only option.

I'd roast a chicken, and then make stock with the carcass. I usually cover with water in a big pot and simmer for a while. Then I'll pull out the carcass and let it cool. If there's meat still on it I'll pull it off to add to the soup later. Then I strain the liquid. That's the base for my soup -- I add carrots, celery, peppercorns, salt, and bay leaf, cook until veggies are soft. I cook the noodles separately and add when I serve.

[nadra24]

I have bought them but normally I don't, I usually only have one chance a week to get to the grocery store so I generally just buy ingredient stuff.  I checked out the thighs and drums they're cheap but not too much cheaper than the split breasts(I paid .88 a lb for them).

I'm going to go with the store bought broth this time and give the wings/drums a shot next time. My concern for the latter method is that soup may get greasy. How do you negate that?

Cool the broth down and the fat will rise to the top and solidify so you can scrape it off.  I am making some right now with drumsticks, it doesn't seem too greasy to me but drums are less fatty than thighs for sure.

[Rochey]

I have a yummy recipe that calls for boneless, skinless chicken thighs. Cook them with the veggies in the broth, remove and cool....while they are cooling, throw in kluski noodles. Shred the thighs and put back in the soup.

[siamesedream]

I had some chicken noodle soup at a diner the other day, delicious and better than I could ever make .