Parmesan Rind in Chicken Soup?

[SummaLuvin]

I read recently that you should save parmesan rinds, freeze them, then throw them in stocks, soups, or ragus to enrich them. I have one waiting in the freezer and plan to make this soup so was thinking about using the rind here. I guess my question is in two parts:

1. Will the parmesan rind work well in this soup? (I would adjust salt levels)
2. Is this a good use for the rind or would I be better off saving it for a different dish?

That’s a very clear soup and Parmesan rind would make it cloudy, so better off saving it for.something with boiled down lentils or beans.

I save Parmesan rinds. I find they work best in a Ragu sauce. Or I do like them in a risotto particularly a chicken one.

I have also used them in soups but tends to be in the hearty thick types so potato and leek type of consistency.

They do add a creaminess and a subtle flavour so it does depend what else is in your chicken soup.

Thanks, I'm not bothered about the soup becoming cloudy, but as I don't get through parmesan quickly I might save it for a ragu if that's where it really shines.

I use parmesan rinds in chicken and vegetable soup. I also add some soup pasta and then sometimes a bit of extra grated parmesan at the table.

i use them in minestrone, but never thought about freezing them before,good tip!