It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes.

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  • Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.

  • Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer. (Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your choice.)

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

338 calories; 21.3 g total fat; 91 mg cholesterol; 118 mg sodium. 5.8 g carbohydrates; 29.5 g protein; Full Nutrition

Reviews (308)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/15/2005
this is a wonderful classic chicken soup recipe. I didn't have a rotisserie chicken but buy them alot so will use this recipe for those leftovers. I used a whole chicken and skinned it first. I too did not bother to sautee any of the vegetables first...just added them to the pot. I added some egg noodles and that was it! This would be wonderful recipe to follow if one bought one of the flavored rotisserie chickens such as Italian or garlic rotisserie...I can see where boiling the skins and bones of those type of rotisseries would add wonderful new flavors. Read More
(235)

Most helpful critical review

Rating: 3 stars
12/29/2010
This was just okay. Usually soup is even better the second day but no one seemed interested. Bummer. Read More
(6)
467 Ratings
  • 5 star values: 402
  • 4 star values: 55
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
12/15/2005
this is a wonderful classic chicken soup recipe. I didn't have a rotisserie chicken but buy them alot so will use this recipe for those leftovers. I used a whole chicken and skinned it first. I too did not bother to sautee any of the vegetables first...just added them to the pot. I added some egg noodles and that was it! This would be wonderful recipe to follow if one bought one of the flavored rotisserie chickens such as Italian or garlic rotisserie...I can see where boiling the skins and bones of those type of rotisseries would add wonderful new flavors. Read More
(235)
Rating: 5 stars
12/15/2005
this is a wonderful classic chicken soup recipe. I didn't have a rotisserie chicken but buy them alot so will use this recipe for those leftovers. I used a whole chicken and skinned it first. I too did not bother to sautee any of the vegetables first...just added them to the pot. I added some egg noodles and that was it! This would be wonderful recipe to follow if one bought one of the flavored rotisserie chickens such as Italian or garlic rotisserie...I can see where boiling the skins and bones of those type of rotisseries would add wonderful new flavors. Read More
(235)
Rating: 5 stars
03/24/2005
Delicious soup base! I add onions carrots and a few spices when simmering and simmer it at least twice as long as the recipe recommends. And I don't bother sauteeing the carrots and onions before adding the strained broth back into the pot. (I usually add celery and parsnips as well.) A rotisserie chicken carcass is such a flavorful way to make this broth! I get three meals out of one chicken -- traditional chicken dinner use some of the chicken in stir fry and then make the soup. After making this base I loosely follow the "Classic Chicken and Rice Soup" recipe on allrecipes. Read More
(191)
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Rating: 5 stars
03/04/2006
I've tried several chicken soup recipes and this one was by far the absolute best. The only thing I did differently was that I cooked a whole chicken rather than buying a pre-cooked store-bought one. We added salt to our individual servings according to personal preference. Read More
(134)
Rating: 5 stars
02/11/2008
Excellent - I add a bay leaf and hand ful of parsley and a few cloves of garlic. For a super simple soup I just add mixed frozen veggies to the strained broth throw in a some egg noodles and dinner is on the table in a flash. Read More
(86)
Rating: 5 stars
01/18/2006
The quickest easiest and best chicken soup base I ever made! Read More
(46)
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Rating: 5 stars
11/12/2005
This is a really great soup recipe. I made it exactly as written and it came out fabulous. I also used this as a base to make Chicken Tortellini Soup With Zucchini and Tomatoes. Fabulous! Read More
(46)
Rating: 4 stars
11/13/2006
This is the first time I've ever made chicken soup "from scratch." I loved how easy it is and it is so good! A good fix for a quick dinner or for a sick family member. Read More
(34)
Rating: 5 stars
04/11/2006
This was a great way to make chicken soup when you don't have a lot of time. I ended up simmering for a little longer (about an hour.) Had leftover chicken from the other night and was not sure what to use it for. This worked great. Thanks...will use this recipe again and again. Read More
(33)
Rating: 5 stars
03/08/2006
This is a GREAT recipe mostly followed to the T but used chicken base instead of broth and way more water I think I ended up using 5 quarts of water and I put noodles in it. YUMMY. Thanks for sharing. Read More
(30)
Rating: 3 stars
12/29/2010
This was just okay. Usually soup is even better the second day but no one seemed interested. Bummer. Read More
(6)