[metmom]

John 3_19-21 has some good suggestions to make better tasting soup.

What I do to make stock is to save and freeze bones and scraps from meat I use for other dinners. When I need boneless chicken, I buy the who split breasts and bone them myself and save the scraps.

When I have enough for a potful, I boil that with about 5 pepper corns, a stalk of celery, a small onion cut into half or quarter, and a minimal amount of salt. I cook it for 1 1/2 to 2 hours and cool and strain.

You can always add more salt later but you can never take it out.

[Gabz]

You can always add more salt later but you can never take it out.

And that is the reason I quit buying Campbell soups years ago

[John 3_19-21]

Great tips!
One of the things I always save in the freezer is “fresh” herbs.
I never seem to be able to use all the parsley or basil up before it goes bad. So I just put the remainder of what I can’t use into a zip-type plastic bag and freeze it.
When making a stock I crumple the plastic bag with the frozen herbs to separate the stem from leaves. Use the stems in the stock and save the leaves for to finish the soup.