We’re down to zero freezer space and need to use up a ton of stock, mostly chicken. Please share your favorite soup/stew recipes (or anything else) with the following characteristics:
• Using chicken stock
• Not using beans or lentils
• Not using pasta, rice, barley etc.
• Not too spicy
• Not at all sweet
• Preferably not squash or potato based
Thanks in advance!
Hi Sarah - its been cold and rainy in the east for a number of days. Brunswick stew it is… http://www.tastebook.com/recipes/833349-Brunswick-Stew I have a similar problem with Turkey stock, so this is my plan! cheers
Thanks Joe. Looks good. Think it would be too sweet for us, though, with the BBQ sauce, brown sugar and Worcester sauce…
We made turkey stock and then used it for congee. Unfortunately, it doesn’t fit with Sarah’s prohibition on rice.
Sarah,
Here is an excellent soup that is sort of paleo and not spicy and uses 6 cups of stock.
Yes… agreed. I cut back on some of the sweet and add a touch more of spice.
I went right to Tom Yum. Sadly, I can’t cook with chicken stock as my wife is vegan, but this looks great - Creamy Tom Yam Kung (Thai Hot and Sour Soup with Shrimp) Recipe
Avgolemono. I don’t have a go-to recipe for it, but I’m sure a Google search would do the trick. Here’s one example that looks representative:
Pappa al pomodoro.
While many recipes call for fresh tomatoes, you can use canned.
Lots of recipes out there but if using canned tomatoes, let the sauce simmer a bit before adding the bread.
Basic simple recipe:
Saute onion and garlic in olive oil.
Add a can of diced/chopped tomatoes.
Add some chicken stock and fresh basil.
Add some fresh ground pepper and salt to taste (or not).
Let simmer on low heat for a few hours, stirring and adding stock as you go.
Add chopped stale bread and more stock to make the soup the consistency you like.
Continue on low heat and simmer until the bread is soft.
Serve with grated pecorino romano and a sprig of fresh basil.
Enjoy.
Select a nice Chianti Classico to enjoy with the soup and invite friends over.
Orzo/rice is out, unfortunately.
I use lots of chicken stock for short ribs and chile verde.
another idea is to reduce it down to a demi-glace. Takes up much less room and is a great addition to any pan sauce.
Damn - there are a bunch of great ideas here, thank you all.
For the Turkey stock - I found a batch in the back of our freezer a few weeks ago and did this:
Thanksgiving in a bowl!
I’m assuming the larger, 32oz variety?
Yes.
I actually like to use two 15 and 1/2 oz cans of the Organic Kirkland chopped tomatoes but I think any good quality canned tomatoes will work. The key is to let the sauce simmer for a few hours (adding water and/or stock as it reduces) in order to mellow the sauce.
Very true. We have a ton of that as well. 
A few other ideas are:
Passatelli - a soup from Emilia Romagna - you mix bread crumbs, two eggs, grated Parmigiano Reggiano cheese, grated peel of a lemon, and a pinch of grated nutmeg. Using a food mill, hand-held cheese grater or spaetzle maker, grate the bread-cheese-egg mixture into the heated broth. I believe beef broth is traditional for this soup but I think chicken broth works well.
If the use of bread crumbs seems too much like a pasta, which the OP indicated she would like to avoid, then you can go with:
Stracciatella - Mix several eggs with grated Parmigiano Reggiano cheese (or Pecorino Romano, which I prefer for this soup), and chopped parsley and drizzle the mixture into hot chicken broth to make strands of the egg-cheese mixture. Serve with some extra grated cheese on top.
In either case, invite some friends over, pair with a good Chianti Classico, or perhaps an Orvieto Classico or a Pinot Bianco from Alto-Adige, and enjoy.
Thanks all. Some great suggestions here. I can, of course, do a google search, but it’s nice to hear about people’s tried-and-true. We love to make a big pot of soup for the week (unfortunately, this lets out a lot of fun recipes) and have a bunch of meals taken care of at once, particularly when the weather is cold.
As an aside, I find this whole “bone broth” craze very silly. Cooks have been making “bone broth” forever - we call it stock. Now some trendsetter gives it a special name and suddenly it becomes a thing and “bone broth” restaurants pop up.
two thoughts: Mexican and Classic French.
if corn isn’t off your list, I love making tamales with stock instead of water. otherwise, los of Mexican sauces and braises use stock. I like this book: http://www.amazon.com/Mexico-Cookbook-Margarita-Carrillo-Arronte/dp/0714867527
do you have the Café Boulud book or any similar classic French book? lots of roots poached in stock or finished with a demi glace.