The other night my dad made chicken noodle soup from scratch with chicken thighs he thought were breasts frozen in the freezer. This made such a WONDERFUL chicken noodle soup that I think there is a reason that a whole chicken is the meat of choice: juxtaposition of tender white meat with flavorful, juicy dark thigh meat is just fantastic. You can really use any part of the chicken to make flavorful stock as long as there are bones present, and then you just skim it and use it. This soup was loaded with carrots and celery the way I like it! ^_^ We left in the carrots that had been used to make the stock as well, so the soft carrots with skin complemented nicely those which were harder without skin, since they were meant for the soup portion and were sliced along the bias. You can pick out the two different ones in the picture. They taste so different for being cooked carrots, but are both absolutely wonderful and necessary!
- Chicken, Vegetable & Brown Rice Soup
