When making chicken soup, should I reuse the vegetables I used to make the broth?

Question

When making a chicken broth I'll chuck in some onion, carrots, celery, leeks, whatever I got lying around.

When I make the soup, I usually strain out all the bones and veggies in the broth and put in new vegetables along with the meat. Should I be transferring any of the veggies from the broth into the soup or putting in all fresh veggies?

One thing you might want to consider is pureeing the cooked vegetables just to give the soup a bit more body. — Jolenealaska, Jul 06 '14 at 09:17

score 3 · Accepted Answer · answered Jul 06 '14 at 13:43

3

It's definitely just a matter of preference. I'd expect the vegetables from the stock to be overcooked for my tastes, I like a little texture in my soup.

answered Jul 06 '14 at 13:43

buttlord

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score 2 · Answer 2 · answered Jul 06 '14 at 12:29

2

Yeah you can reuse the vegetables just fine. I mean why waste food. Reusing the vegetables shouldn't alter the taste of the soup in an adverse way.

answered Jul 06 '14 at 12:29

John Reese

166
5

When making chicken soup, should I reuse the vegetables I used to make the broth?

2 Answers2