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Homemade Soup Stock – Recipe

Homemade Chicken Stock

Today I will introduce you to the first step of making a homemade soup, which is making homemade soup stock.

Soup stock is the basic liquid part of the soup, to which you add all the other ingredients necessary to create your chosen kind of soup.

You can prepare a vegetarian soup stock, or a meat soup stock.

Vegetarian soup stock is made by simmering your favorite veggies, with added oil or butter, to enrich its flavor.

Meat soup stock requires either portions of actual meat, or bones with some meat on them.

My favorite (least expensive) meat soup stock is from the carcass of a leftover roasted whole chicken, or turkey, plus the flavorful leftover basting pan juices.

If you have been discarding these parts, you are throwing away the best base for a homemade soup stock.

Another great idea for meat soup stock is the shank bone from a baked ham, with some snippets of meat still on it, or the cut away bone from pork chops, leaving only boneless fillets for the main course.  I usually do not prepare my soups with beef stock.

Homemade Soup Stock – Recipe

Homemade Soup Stock – Recipe


  • 4 quarts of cold water
  • 1- 1.5 lbs meat with bone (ham shank, 2 chicken wings plus breast bones, bones cut away from 4-6 pork chops,   1 chicken breast, or 1 carcass of a whole roasted chicken, or 1/2 carcass of a whole roasted turkey).
  • 1 Tbs. salt
  • 1 medium onion, whole
  • 2 stalk of celery, cut to large chunks, crosswise
  • 2 medium carrots, cut to large chunks, crosswise
  • 1 parsley root ( optional)
  • 3 garlic cloves, whole
  • 2 bay leaves
  • 6 peppercorns (whole black pepper grain)


  1. Fill a 6 quarts soup pot with 4 quarts of cold water, and set it on a stove top.
  2. Rinse the meat and bones (if using raw meat), and add it to the pot of water.
  3. Add salt, peppercorns, and bay leaves.
  4. Cover, and turn the heat to high, until the water begins to steam.
  5. Turn the heat down to medium, and bring it to a low boiling point.
  6. Using a large serving spoon, skim and discard the frothy mixture accumulating on the top surface of the water, until almost all gone. (This will make your stock nice and clear).
  7. Lower the heat to simmering, place a lid (partially covered) over the pot, to prevent the liquids from excessive evaporation, and from steaming up your kitchen.
  8. Let it summer for 1 - 1.5 hours.
  9. Add chopped vegetables, whole onion, parsley root, and garlic cloves.
  10. Simmer 30 minutes longer.
  11. Add more salt, if needed.
  12. Strain the stock over a strainer, into a clean container.
  13. Cool off, and store.


You can store the soup stock in the fridge for a couple of days, if you plan to use it for soup, otherwise pour it into zip lock freezer bags, and freeze it for later use.

If I plan to cook soup the same day as the stock, I add the whole onion in step 3, and strain the stock in step 8.  While the  stock is cooking, I chop ( into dice size pieces) all the veggies required for the type of soup I am making, and add them to the stock right after straining it in step 8.


3 thoughts on “Homemade Soup Stock – Recipe”

  1. Diana says:

    My mom used to do this with the leftover chicken too!! Aww now I miss her homemade chicken noodle soup, I think I shall call her up! I found some great soup recipes that can be made in the crock-pot that Im excited to try!!

    PS thank you so much for the kind words on my sisters wedding and the photo of me and her when we were little! That really touched my heart! xoxo

    Never asked…How did you guys make out in the Halloween snow storm?

  2. Marilyn says:

    my pet peeve is recipes using bought stock and not making it, yes prepared stock has it’s place but not for everything!

    Last week a friend brought me a Halifax paper with a recipe for putting your Slow Cooker to Work to make a Big Batch of Chicken , lentil , bean and rice soup “using 2 cups of cooked chicken and 16 cups of chicken broth or 4 boxes of stock!
    Yes, recipes for leftover turkey especially after a holiday are welcomed, but in this case making the stock from uncooked chicken should be an added step in the recipe . so easy to make , not to mention the added cost of the purchased broth for the recipe!

  3. Suburban Grandma says:

    I totally agree with you.
    With the economy the way it is, and the price of food these days, it helps to be creative with our recipes, and not waste food, which we already paid for. Some people do not like leftovers, but it is easy to freeze them, and reheat later on, when you might not have time to cook. No one wants to eat the same food for 3 days straight….but a week later….it is a treat to have ready made dinner just to reheat and serve.

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