[Nattering Nabob]

I can't seem to make chicken soup taste like chicken unless I add chicken bullion cubes...

Same goes for beef soup...

Aside from browning the meat and adding meat fat, how do I make chicken soup taste more like chicken and beef soup taste more like beef, aside from adding bullion cubes?

[The Clockwork Rat]

Use (real) chicken stock?

[Figlio di Moros]

I was gonna say that- do you simmer the bones prior to adding the meat? I've never had an issue making something taste like itself.

[Nattering Nabob]

In the past I've simmered the bones but not for the hours that stock recipes call for...usually just long enough to seperate the meat from the bones...

I'll try leaving the bones on for much longer...

[The Clockwork Rat]

When I've made stock I've let the liquid reduce to 2/3 to a half.

[Kon]

stock should be made using the carcass of a butchered chicken or a couple of them. Roasting is optional and changes the colour and flavour. Do not add just bones, the addition of onions, celery and carrots is necessary. You don't need to cut them up, simmer that shit for a very long time.

I sometimes also add tomato and garlic, as well as aromatics.