Most of us have been comforted by some version of chicken noodle soup during our collective lifetimes. I remember well the almost Pavlovian response to chicken noodle soup out of a red and white can served with a grilled cheese (product) sandwich.
Times have changed. Now I make my own chicken stock sometimes. I am still refining my stock skills. The last time I made it, I simmered it with the lid slightly ajar and it cooked down to about 1/2 the volume. It had a rich and wonderful flavor.
Last weekend’s stock was good, but a bit more pedestrian as I kept it covered while it simmered. I plan to simmer the remaining frozen stock when needed to reduce it a bit for the next batch of soup.
Enough about stocks — let’s make some chicken noodle soup.