How to Make Chick Stock & Soup

Remove excess fat from chicken. Place chicken, vegetables and seasonings in a stockpot and cover with cold tap water.

Bring to a boil, uncovered, over low heat. Skim foam as it rises to the surface. Reduce heat; cover and simmer until chicken is tender, about 1 hour.

Remove chicken from stock; let stand until cool enough to handle. Remove chicken from bones and dice or shred. Discard bones and skin. Use chicken or refrigerate. Skim the fat from the stock. Or, refrigerate until chilled; lift off the cold fat from the top and discard.

Bring soup to a boil. Add fresh vegetables and, if desired, noodles, and cook until tender. Stir in diced chicken and heat through.