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Basic Chicken Stock for Chicken and Kale Soup

Use this stock to make our Chicken and Kale Soup with White Beans. We added canned broth to fortify the stock's flavor, but you can replace it with water, if you prefer.

Source: Martha Stewart Living, January 2003
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Ingredients

Directions

Cook's Notes

Refrigerate stock in airtight containers for up to three days or freeze for up to six months.

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