There’s a special place in everyone’s heart for a bowl of Chicken and Noodles. It’s the epitome of comfort food – warm, ...

Put the chicken into a large soup pot, season all over with salt and add enough water to cover the chicken by about 2 inches. Add the onion, garlic, celery, carrots, fennel, potato, ginger and ...

Simmer the broth for 15 minutes longer and strain through a fine mesh strainer, discarding the solids. When the chicken is cool, remove the meat from the bones. Discard the bones.

The concentrated chicken flavor it contains adds savory depth to grits, rice, soups, and stews. Sure, you could make homemade broth if you have the time, but store-bought works just as well.

Save bones from any leftover chicken (chicken thighs, bone-in breasts, etc. or use the bones from a whole chicken). Put them in a pot with the red onion, garlic cloves, carrots, and parsley.

Though you could use store-bought chicken broth or stock, this recipe is designed around a quick homemade stock made from the leftover roast chicken’s bones and scraps. Here’s how it goes: In ...

This Homemade Chicken Stock recipe is 'a game-changer when it comes to making great soup' Food columnist Sarah Nasello writes, "While you could use only plain water, chicken stock is an easy and ...

Garten demonstrated how to make her recipe on an episode of Barefoot Contessa. “Chicken stock may sound like a complicated thing to make but basically throw everything in a big pot, turn on the ...

This broth also has roots in the restaurant industry (the College Inn brand started from the College Inn Restaurant in Chicago in the 1920’s) and their secret chicken stock recipe was the base ...