Easy Fall Soups

Homemade Broth

MAKES ABOUT 2 QUARTS

We leave the salt out of this basic broth so you have more flavor control when adding it to other recipes.

4 pounds raw chicken wings or chopped vegetables
2 quarts cold water
2 medium yellow onions, quartered
2 medium carrots, roughly chopped
1 stalk celery, roughly chopped
10 sprigs fresh herbs (such as chives, parsley, rosemary, and thyme)
½ lemon
2 bay leaves
1 tablespoon black peppercorns

1. In a 6-quart slow cooker, combine all ingredients. Cover and cook on high for 6 to 8 hours. Add additional water to keep solids submerged, if needed.

2. Place a fine-mesh strainer over a large bowl; strain broth. Discard solids. Portion stock into freezer-safe containers, leaving 2 inches of head space. (Broth will expand once frozen.) Let cool completely.

3. Cover, label, and date containers. Freeze for up to 6 months.

To use broth, let thaw in refrigerator for