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My review
Fast Chicken Soup Base
USA WEEKEND columnist Pam Anderson
"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
servings 338 calsOriginal recipe yields 8 servings (3 1/2 quarts)
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- US
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Directions
{{model.addEditText}} Print- 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.
- 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.)
Footnotes
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
Per Serving: 338 calories; 21.3 g fat; 5.8 g carbohydrates; 29.5 g protein; 91 mg cholesterol; 118 mg sodium. Full nutrition
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Reviews
Read all reviews 294446 Ratings
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Most helpful positive review
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. ...
Most helpful critical review
12/29/2010
This was just okay. Usually soup is even better the second day but no one seemed interested. Bummer.
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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. ...
3/24/2005
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 b...
3/4/2006
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-bough...
2/11/2008
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, a...
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!
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.
4/11/2006
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 sur...