I found that grilled chicken doesn’t have a great flavor for soups, but maybe that’s just me.
The charcoal taste is great for cookouts but leaves bitter taste for the stock.
I’ve use grilled chicken before but only as a finishing garnish on a organic chicken soup made in a more traditional way.
I completely agree! Always use the parts of the chicken that are not found in the market! Like necks, feet, etc!
But, some (like DH) have to be careful about “taurine” because of some nasty meds he must take for his Parkinson’s, so I use boneless, skinless breasts for his soup.
I either use one of those indoor grill appliances, or I microwave the breasts, and count on the veggies to give the flavor that otherwise would be lacking.
The best chicken soup is made with the whole carcass, but that can be so intimidating to newcomers.
If we can get them to start making soup with easy pieces, maybe they will grow into getting their fingers all juiced up pulling all that good meat off a entire chicken!