As I learned last week when the nights turned cold again after a tank-top weekend during which I nonetheless spent Saturday simmering stock, containers of homemade chicken soup in the fridge translate into quick, warming dinners even on weeknights. On Tuesday, we sipped plain chicken broth, and on Wednesday, I made this, only with homemade chicken broth instead of veggie. On Thursday, I made risotto.
I hardly ever have homemade chicken stock, even though I know it’s neither hard nor labor-intensive to make. And I don’t love buying pre-made chicken stock at the grocery store. It’s not cheap, and shelf-stable perishables make me squirm a little.
Ever since I read an article (I think by Ruhlman) about building up stock as you cook a meal, I’ve no longer been in a bind when I want to make a quick soup or broth-based meal on a weeknight, even when there’s no stock–homemade or otherwise–in my pantry. Instead, I sauté aromatics and other vegetables with some chicken and just add water. By the time the chicken is cooked, the water has turned into a light, flavorful chicken stock. This is no slow-simmered, rich-as-butter broth, but it’s pretty damn good!
All that’s needed is a spoonful each of several ingredients from the Asian section of my pantry–miso, soy sauce, and mirin–and this soup is on its way to being a hearty and healthy–and incredibly easy to make dinner. A weeknight gem.