Kitchen

[Havarti]

Do you use the meat in the soup from the chicken pieces used to make the broth/stock, or do you feel the flavor was sucked out for the stock and it is better to use fresh thighs for the chunks of meat in the soup?

[misschristy]

I've replaced chicken breasts with thighs in most of the my recipes. I still use chicken cutlets or small breasts if I'm breading and sautéing them with a sauce. If a recipe calls for a whole cut up chicken, I use breasts and sometimes legs. They are our favorite because they are moist and flavorful. So I think they would be wonderful in soup.

[ChynnaBlue]

On 2/24/2015 misschristy said:

I've replaced chicken breasts with thighs in most of the my recipes. I still use chicken cutlets or small breasts if I'm breading and sautéing them with a sauce. If a recipe calls for a whole cut up chicken, I use breasts and sometimes legs. They are our favorite because they are moist and flavorful. So I think they would be wonderful in soup.

Yes! I used to use a whole rotisserie chicken in my soup but just started using boneless, skinless chicken thighs last year and it's delicious. I also find that the thighs are less likely to get tough or rubbery in a crock pot than chicken breasts.

[adoreqvc]

Any type of chicken part will do.

[Carmie]

Last Saturday, it snowed all day and I didn't get out to do my grocery shopping. I used boneless chicken thighs and 1 chicken breast to make soup because I didn't have any whole chicken or pieces with bones.

My soup turned out very well, but to be honest, I prefer my soup made with the boney chicken pieces.

[Sooner]

I make lots of chicken broth of "parts" but when it comes to meat, I always use breast meat in soups, dumplings and most casseroles. I do use light and dark meat in dressing, but that's about all that I do use dark meat in. I just prefer the chunks of all white.