What is reason behind discarding the vegetables strained from a homemade chicken stock? Isn't that waste?

When I make my homemade stock, I use the carrot tops and bottoms, the celery bottoms, and also broccoli spear bottoms and asparagus spear bottoms - all the stuff that you do not usually eat, but is still part of the veggie. This way, I do not feel like it is getting wasted when it all gets strained out. You are still getting the flavor and nutrients without the waste. Also - if you boil onion skins in your stock it will give it a lovely color!

I usually strain it, keep the veggies, put the stock in the fridge to cool so I can skim off the fat. I either put the veggies back in the soup if I am making something that has the same sort of veggies, or I chop them up & make another meal out of them with bread, butter, & pickles.

Yes, it is a waste. We have so much food in this country we think we can just toss.

(My kids actually thought this was a treat when they were little when they would get this in a bowl with bread & butter & a big dill pickle, because there were no seconds).

We throw vegetables away after boiling them because they lose most of their water-soluble nutrients and flavor during the process.

The vitamins are already fully extracted from the veggies after being cooked for 4 or more hours and I find them mushy and gross.

I add only the veggies I wo not eat with the soup in the beginning adding the ones I will eat about 20 minutes before the soup is done. I like my carrots crispy.

Chicken has salmonela which will make you seriously ill if not cooked. The vegetables nutrients and flavors will be in the stock so they wo not taste good.