[Lyndee]

So I just made homemade chicken noodle soup for dinner, and instead of throwing the scrap onion peelings and celery chucks away I put them on to boil and just made a “veggie stock” so here’s my question , What can you use that for except soup?

Vegetable stock is often the go-to base for soups, but its versatility can extend far beyond that. If you’re looking for more creative ways to incorporate veggie stock into your cooking, we’d love to hear your ideas!

Do you use it to enhance the flavor of grains like quinoa, rice, or couscous? Perhaps you add it to sauces, risottos, or stir-fries for extra depth?

Or maybe it plays a key role in your casseroles or braising vegetables?

We’re curious to know how you get the most out of veggie stock in your everyday cooking.

Feel free to share your favorite uses, tips, and tricks for maximizing this kitchen staple! Whether it’s a classic technique or something unconventional, your input could inspire others to rethink how they use veggie stock in their recipes.

Share your thoughts and let’s explore new possibilities!

[Leanne]

Save it for Thanksgiving and use it in stuffing!

[Diana]

You could make a gravy with it, make a Yorkshire pudding with it, perhaps try to make corn bread with it?

[Paula]

Rehydrating a dish that dried out a bit, mashed potaoes, rice,

[Paula]

I pour it into ice cube trays and take out as many or few cubes as I need for a dish.

[Tamara]

Sauces, gravies, mashed potatoes, rice pilaf, stovetop stuffing, Hamburger Helper, Rice-a-roni, diluting too salty casseroles, noodle dishes, use as liquid in Insta-Pot, beans.

[Suzie]

Freeze it in ice cube trays, then put the cubes into a freezer bag. That way you only pull out what you need.

[LuAnn]

Anytime a recipe needs a little extra moisture, add your broth. I use it in Chili and stews and even to warm up leftovers.

[Julie]

It makes really yummy rice if you use veggie stock instead of plain water. You can also can or freeze it and save it for later.

[Linda]

I made a kitchen sink soup… put everything I needed to use in the fridge a can of tomatoes some frozen veggies and beans some seasonings.

It was great.

[Colleen]

I freeze all scraps from onion celery and carrots. I use the scraps with leftover rotisserie chicken carcasses to make a chicken stock.

divide the stock into smaller potions and freeze.

Use for soups, dumplings, gravies, rice, etc

[Donna]

When Doctors say “push fluids “. This is what I think of. Not tea with caffeine, or water, or ginger ale. Just simple bone broth.

I sip a cup of bone broth. It settles the stomach, gives you protein & calcium.

When you don’t feel like eating, I can always keep a cup of broth down.

[Nicole]

Sautéed vegetables, boil rice or potatoes with it, with fish.

[Cilla]

Stir fry veggies, risotto, congee, pot pie, stuffing, gravy, pasta…

[Diane]

The liquid for braising chicken. The liquid for rice, barley or couscous.

[Author]

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