Rating: 5 stars
485 Ratings
  • 5 star values: 417
  • 4 star values: 57
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 0

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
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Nutrition Facts

338 calories; protein 29.5g; carbohydrates 5.8g; fat 21.3g; cholesterol 91.2mg; sodium 118mg. Full Nutrition
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