Ways to jazz up chicken or beef stock?

[cynder]

Help. DH is feeling under the weather and after a long day of taking care of DS and grocery shopping, I was planning on making soup and bread for our dinner. Well the Trader Joe soup I was planning on using is well expired. Any tips on jazzing up chicken or beef stock with minimal ingredients to make a half way decent soup.

[thyme]

This is probably too late to help you, but I usually have dried shiitake mushrooms and frozen edamame on hand, along with rice or noodles and asian seasoning blend.

[Smillow]

After falling in love with pho (a Vietnamese soup) I have made my own version at home by heating up beef stock with a couple of crushed garlic cloves, made soda noodles in a separate pot and then cut up scallions, red pepper, jalapeño (if you like some heat) slices of lime of lemon, and some really, really thinly sliced beef (which you add to the broth at its hottest and let it cook. You put the noodles in the bowl, add the broth & the beef and serve the vegetables to be added to the soup right before eating. The veggies are nice and crunchy! Pho is served in an enormous bowl. You could probably find a better (certainly more authentic) recipe online. Hope everyone is feeling better!

[cynder]

Thanks for the tips. I ended up putting some frozen endamme in the beef broth and some seasoning. I usually use stock as a base for soup not the soup itself so I was kind of blanking last night.

[jarm]

I make mine into egg drop soup...love it with the beef broth. Just take a scrambled egg and pour it in while you're stirring...yum!