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How do I make a good stock for soups

Sure! Here are three different ways to make a good stock for soups:

**Classic Vegetable Stock**: Start by chopping up some onions, carrots, and celery—these are your aromatics. Sauté them in a big pot with a bit of olive oil until they’re soft. Then, toss in some garlic, herbs like thyme and bay leaves, and any leftover veggies you have. Cover everything with water, bring it to a boil, then let it simmer for at least an hour. Strain it, and you’ve got a flavorful base for your soups!

**Chicken Stock**: If you’re looking for something heartier, grab a whole chicken or some chicken bones. Throw them in a pot with chopped onions, carrots, and celery, plus some herbs like parsley and thyme. Cover with water, bring it to a boil, then reduce to a simmer for about 4-6 hours. The longer you simmer, the more flavor you’ll get! Strain it out, and you’re ready to go.