by: Max M Rasmussen

Super Simple Soup Stock

When you do something often, it's important that it's easy to do, and if you are only to use a stock for soup, this is a good shortcut. The simplest stock you can make is this, and it contains only chicken and water. Usually, there are meat, bones, vegetables and herbs in a stock. But with soups, you will put vegetables and herbs in soup itself, so it does not have to be in the stock too.

I know I've got a lot of recipes and videos with stocks, but for me it's an essential element of the food I'm making. In the winter, I typically make a batch every week for soup and sauces, and I do not always want to peel and clean a lot of vegetables for it. Then I just use this recipe.


  • 4 lbs (2 kg) chicken thighs (6-8 pcs.)
  • 2 quarts (2 liters) water


Put the thighs in a saucepan. A regular 1 gallon (4 liter) pan usually fits.

Cover them with water.

Let them simmer for 45 - 60 minutes until they are soft and the skin begins to separate from the bones at the thin end.

If they get too much, they are harder to use later. The stock will be better though :-S


In the video I use 3 kg chicken thighs, so I use an 8 liter saucepan to prevent it from boiling over. 

If you have any vegetables that are on their last leg, some thyme, parsley, bay leaves, peppercorns etc. then it is also fine to add those for a stronger flavor, but not necessary.

Chicken stock. Only chicken. - Max M Rasmussen