What am I doing wrong with my soup?

[Parsleyforme]

Really fancied chicken noodle, thought I would make a couple of big pots. But I can never get more than one pot of soup and it’s always so much work for something a bit bland!

My process:
Roast large chicken
Fry off mirepoix
Put carcass in with mirepoix, parsley and chives, cover with half water half stock, boil for 6+ hours

But then what do I add? I’ve got one pot of liquid and it’s taken 4 stock cubes to give it any flavour. I’ve resorted to a pinch of MSG which has helped. About to give up and add the chicken meat and noddles. Why is my carcass stock always so bland and how do I get a bigger amount of tasty soup?

I usually add some M&S concentrated chicken stock or a knoorr cube to my home made chicken stock if I’ve used a carcass.

??

"I was delicious"

Apologies. Frivolous of me but I couldn't stop myself.

How much liquid are you using? I would make about a litre of stock from one chicken carcass from a roast.

How much liquid do you start with to get down to one litre in the end? I am ending up with 5+ litres so I guess no wonder it’s bland! I don’t know if it would be worth the money and effort if I need several carcasses 🙈

You can buy carcasses for very little from some butchers - if you can be bothered! Or do what I do and save up chicken bones in your freezer over time, until you have a few carcasses’ worth.

We have a bones bag in the freezer. When I stock make, I fill the pan with bones top off with water, veg/herbs and a splash of vinegar. I pressure cook it, then squash the bones a bit so they are all under the liquid (as they are bulky initially) and go again.

I am going to save the bones (which are now soft because of the vinegar and the pressure cooking) for the garden, bonemeal.

One carcass with say 1.5 litre of water to end up with a litre at the end. I make roast chicken a lot - might as well get some stock out of the leftovers rather than just chuck the bones straight in the bin.