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Fast Chicken Soup Base

Submitted by: USA WEEKEND columnist Pam Anderson

It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight.

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Basic Chicken Stock

Submitted by: Logan

Onions, celery, carrots and whole cloves are simmered with bony chicken pieces in this recipe which yields a little more than a quart of rich stock to use in soups or sauces.

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Chicken Stock

Submitted by: Margaret Price

Slices of fresh ginger and bay leaves season this chicken stock to use as a base for soups and sauces.

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Roasted-Vegetable Stock

Submitted by: lottaLove

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Ottawa, Ontario, Canada

This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.

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Seafood Gumbo Stock

Submitted by: Sara

Roasted shrimp shells are simmered all day in water seasoned with whole cloves, bay leaf, garlic, and vegetables in this stock to use as a base in seafood gumbos.

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Bramblett's Vegetable Stock

Submitted by: chillyroc

A perfect base for any number of recipes.

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Slow and Easy Beef Stock

Submitted by: Semi

Make your own beef stock with just some beef soup bones, water, heat, time, and patience.

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Chicken Broth in a Slow Cooker

Submitted by: Micki Stout

This one-step method needs to simmer for 8 to 10 hours, and yields approximately one quart of rich chicken stock to use in soups and sauces.

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World's Greatest Vegetable Broth

Submitted by: Tom West

This is a terrific broth with caramelized roasted vegetables as a base. The veggies are then plopped into a pot with water and herbs and simmered until a rich, delicious broth emerges. Strain and you have two quarts broth. Freezes well.

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Basic Vegetable Stock

Submitted by: Stan Webber

A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.

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Awesome Turkey Giblet Stock

Submitted by: Stacy M. Polcyn

Use this stock to make the Awesome Sausage, Apple and Dried Cranberry Stuffing. It can be made up to two days ahead, stored refrigerated in an airtight container.

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Basic Beef Stock

Submitted by: Wolverine

The meaty beef bones and vegetables are oven roasted before beginning this rich hearty beef stock seasoned with black pepper, bay leaf and thyme.

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Brown Chicken Stock

Submitted by: KathyTap11

A stock so rich and savory, your soups and gravies will be amazing! It's a little work, but it's cheap and sooo worth it.

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Homemade Chicken Broth

Submitted by: Taste of Home Test Kitchen

Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, it can be used in casseroles, rice dishes and other recipes that call for chicken broth.

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Fish Stock

Submitted by: Sylvia Curtis

Buy firm flesh fish, with bones, to make this multipurpose fish stock. Cod, scrod, and halibut are good choices. Use as a base for soups, sauces, and gravies.

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Homemade Chicken Stock

Submitted by: Taste of Home Test Kitchen

Peppercorns and a handful of herbs add the perfect seasoning to this low-sodium stock developed by our Test Kitchen home economists. To give it even more flavor, they first browned the chicken and sauteed the veggies.

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Grandma Egan's Chicken Stock

Submitted by: Karen Barbour

This is a Polish way of making chicken stock. It is very rich because of the stewing hen. A stewing hen is an older chicken, therefore it is much richer tasting than fryers, roasters, etc. It is a clear, rich broth that I fed to my children. They still ask for it when they are feeling sick. It is truly the Polish cure for anything when you're feeling down and out. You can also use this clarified soup as a base for chicken noodle soup.

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Chicken Soup Base

Submitted by: Martha Taylor

My widowed father isn't much of a cook. So I keep plenty of this delicious base on hand to serve as is or use in a variety of recipes.

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Tomato Rasam

Submitted by: Tarama

Living In: Toronto, Ontario, Canada

Rasam is the chicken soup (I make it vegan) of South India and a must in every household. A dash of spices is a quick pick me up anytime of the day and can be eaten with any curry or even an omelet.