This is part two of a two-part series. Read part one here. 

I'm back again for the last day of soup making. Yesterday took about an hour of active time with chopping, straining and washing up, and today's active time will take even less. Your stock is now chilled and jelled because yesterday's long slow cooking released the healthful minerals and collagen that causes jelling, and it also released the fat and scum. Scrape the layers of fat and sediment with a spatula to reveal the jelled broth hidden underneath, see pictures below. I was left with 10 cups of rich golden yellow broth.  I wanted 12 cups, so I added water and a large chicken bouillon cube (our secret). Put the broth, sliced carrots and celery into a large soup pot and heat on high until it reaches a boil. Reduce heat and simmer until vegetables are tender, around 30 minutes, stirring occasionally. There may be a little foamy scum that rises and I spoon off most of that. 

Note, I toss the fat, but some cuisines use rendered chicken fat in recipes, so maybe turkey fat too? Anyway, I'll pass. While the veggies are cooking:

-Make rice or noodles. 

-Stem and chiffonade the spinach: stack leaves and slice into thin 1/4" strips

-When vegetables are tender, add chopped meat and spinach and cook for another 5 minutes. Adjust seasoning if necessary.

-To serve, put a spoon or two of rice or noodles in soup bowl, ladle with soup and sprinkle on garnish such as chopped parsley or toasted pinenuts if desired. I don't add the rice or noodles directly to the soup pot as they can get mushy when reheated.

Freezes well for up to 3 months. 

If you don't have time to make soup today, the stock as is can stay in the refrigerator for up to two days. You can freeze the broth for later soup making: defat then simmer to melt the broth and put in freezer containers leaving 1/2" headspace.

This is the same way I make chicken stock. I save bones in a big container I keep in the freezer, and when it's full, about every two months, I make chicken stock.

Enjoy your beautiful soup! Thanks for joining me. I hope you thought it was fun and informative. I love to share my joy of stock making! 

xo Kristen

I'd love to hear from you, especially if you made stock with me.

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