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I'm making a special homemade chicken soup today, and I'm making a very rich chicken stock that calls for a lot of dark meat chicken, carrots, parsnips, onions, and celery. Normally when I make chicken stock/soup, I just eat the veggies with the soup. In this case, however, I have to strain it all out, and then the soup will be made with more carrots and stuff, and chicken breast meat, and homemade matzoh balls.

I absolutely hate to just throw out the veggies in the original stock. They won't be used in the ultimate soup, but I want to do something with them. I'll use the cooked dark meat for a chicken dish, so that's taken care of.

But I'm curious as to your thoughts about the veggies. I thought maybe a vegetable puree with just a bit of the stock (since they're going to be very cooked anyway). Any other thoughts?
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