First published in September 2006, this updated pantry ingredient post features new photos, links, and a few tweaks to the recipe. This popular soup began, as many great soups do, as a bit of a fridge dump. Add or subtract ingredients, and change up the escarole for another dark leafy green, but don't forget the parmesan cheese rind in this make-ahead-and-freeze soup. It makes all the difference.
For a few years -- I'll admit it now -- I was a stock snob.
Only homemade chicken stock would make the cut in my kitchen. No bouillion cubes, no cans, no boxes, no (gasp!) dehydrated powders. I made stock from raw chickens and roasted chickens. My freezer harbored baggies of necks and wing tips, and the occasional smashed carcass.
I felt virtuous.
And then, of course, the day came when I desperately wanted homemade soup, but had no homemade stock. Off I went to our village grocery store, where I read the labels on all of the cans and boxes of chicken broth. I purchased a few different ones, including organic, and did a little taste test. And I discovered Swanson's 99% Fat Free, which is lower in sodium and higher in taste than any of the packaged chicken broths I tried. (By the way, the packaged organic broth all tasted like dish water.)