Chicken Stock | School of Medicine | West Virginia University
Create rich chicken stock using leftover roasted chicken and simple ingredients. Perfect for soups or sauces—easy to make in just 30 minutes with flavorful results in 1-2 hours.
Ingredients
- 1 leftover roasted chicken , meat removed, shredded and reserved for the soup
- 3 qts (1 cup) water
- 1 medium celery stalk, coarsely chopped
- 1 small onion, chopped
- 1 can cut carrot coins
- 2 tsp dried thyme or 1 ramen noodle soup seasoning packet
- 1/2 teaspoon black pepper
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