Homemade Chicken Broth and Stock
I love this time of year. When the air gets really crisp but we still have a lot of days of sunshine, and I just want to make a big pot of soup and a loaf of crusty bread for dinner every night. The funny thing is, I used to hate soup. I remember complaining as a teenager that soup wasn’t a real meal, because … well, I don’t remember why I said that, actually. And then one day my sister made this amaaaaaaazing creamy chicken noodle soup, and I was sold. First of all, cream. Am I right? And second, she made her own broth. For meals as simple and basic and everybody-has-a-good-recipe as chicken noodle soup, you need to start with quality ingredients. And we all know from the title of my blog that I’m just a little bit passionate about making food from scratch. There are a few reasons for that:
- Homemade food just tastes better.
- It’s so much less expensive to make things yourself.
- I get to control what I put into my food.
- And, I guess I’m one of those weirdos that actually really thinks it’s fun.
Next time you’re thinking of buying a can or carton, read the ingredient list. I’m quite happy with my 4-5 ingredient list of real food + water, thank you very much.
