Use it for:

- pilaff

- Pho

- couscous

My favorite soup has been a pho variation. I boil a frozen chicken breast in stock until it is cooked. Take out the chicken and throw in some frozen chow mein veggies, fish sauce and a bag of ramen. (I toss the flavor packet in the trash.)

While things boil, broil the chicken breast to blacken it up a bit. Put the soup in a bowl, slice the chicken, and arrange. Garnish with whatever you have. This can easily serve two if you use more veggies.

I notice you don't mention chicken gravy. Since I started watching my cholesterol, I have switched from sausage gravy on my morning biscuits to chicken gravy made from a well-defatted and then heavily reduced stock.

Potato soup, which is food for the gods. Basically you just peel and chop up some potatoes, and boil them in chicken stock until they're soft. And then in the pot you're cooking them in, you mash them or use a whip stick and puree them, add some cream, butter, salt, pepper, chives, a little onion powder, parsley. Stir. It's ready to eat. Pour it into a bowl and sprinkle bacon and cheese on it. Sour cream if you want. Amazing.

It starts out as mildly thick soup but by the time a day has passed it's thick as mashed potatoes so you can add more stock to thin it out. If you have any soup left over, that is.

You can make butternut squash soup the exact same way - add squash to the boiling stock, mash it when it's soft, add butter, cream, a pinch or so of nutmeg, cinnamon, salt, pepper. Serve.

Instead of trying to use up all the stock why not reduce it down in a big pot to a really small quantity? I've reduced gallons of chicken stock to a gelatinous mass that can fit in a small tupperware container and I find it really convenient to use in this manner.

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Hah, gomi, then I'll have to bring soup home!

Maybe I could give a bunch of it away, that's not a bad idea. But ico's potato soup sounds goooood. And I suppose now is a good time to try Pho for the first time.