Fast Chicken Soup Base

4.8
(485)

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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31
Servings:
8
Yield:
3 1/2 quarts

Ingredients

  • 2 quarts chicken broth

  • 1 quart water

  • 1 store-bought roast chicken

  • 3 tablespoons vegetable oil

  • 2 large onions, cut into medium dice

  • 2 large carrots, peeled and cut into rounds or half rounds, depending on size

  • 2 large stalks celery, sliced 1/4 inch thick

  • 1 teaspoon dried thyme leaves

Directions

  1. 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.

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

  3. 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.

Nutrition Facts (per serving)

338 Calories
21g Fat
6g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 338
% Daily Value *
Total Fat 21g 27%
Saturated Fat 5g 27%
Cholesterol 91mg 30%
Sodium 118mg 5%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 30g
Vitamin C 4mg 22%
Calcium 42mg 3%
Iron 2mg 11%
Potassium 410mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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