I have a couple more questions about chicken stock and chicken soup.

1. About how many cups of soup can (should) be made from 1 cup of
stock? The online recipes vary wildly, but it seems that a rough rule
of thumb might be something like 1 cup of water for 1 cup of stock. Is
that a reasonakle place to start and then adjust to taste and feel?

2. What is the advantage of making the stock first and then making the
soup as opposed to making the soup directly? One advantage is time and
the ability to do them at different times. But if I have the time to
do it all at once, is there any reason to do it in two steps?


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