i tried to make chicken soup for the first time today. i followed the recipe in the zuni cafe cookbook, which called for 1 5lb chicken, salt, carrots, celery, onions, and enough water to cover. i simmered it for about 4.5 hours. the stock looks lovely, but here's the problem ... there's only about 10 cups of it, not nearly enough for my purposes (matzo ball soup for 8 people).
do you have any suggestions? would it be terrible for me to add canned stock? i need more, but don't want to dilute the chickeny goodness of what i have.
thanks so much!