Remove large solids. Chill so fats will solidify on top and can be easily removed. Remove fats from top. Strain stock through a sieve to remove smaller solids. This can be used for soup or frozen for later use. It’s good if after chilling it is gelatinous. I do all this a day ahead.
Soup: Add chopped onion, carrot, celery directly to a pot with some oil. Cover, stirring occasionally to soften. Can add some stock if it gets dry. When softened, add stock to desired amount for how much soup you’re making. (I made this soup and froze stock.) Do you like more broth or stuff? Add other vegetables frozen peas, beans, corn, Napa cabbage, etc. Add new chicken, (flavor has been removed from chicken used to make the stock) I use boneless breasts but sometimes use thighs. I used egg noodles here but usually prefer ditalini or other small pasta. Whatever you want or have….(Many like to cook and add carb separately so it doesn’t get mushy.)
Enjoy!
Summary:
Simmer bones + saved vegetable scraps to make stock
Sautée onions, carrots, celery to soften.
Add stock, simmer, add other desired vegetables.
Add pasta/carbohydrate. (Egg noodle, cous cous, ditalini, rice, …)
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