Fast Chicken Soup Base
It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight.
It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight.
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
This chicken soup base was fairly good, especially for how quick it was, but I found the onions overwhelmed the taste of the chicken. It's not terrible, but I've had better. Next time, I'll cut back to one onion and add more carrots and celery to balance it out.Read More
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.
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.
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.
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.
The quickest, easiest and best chicken soup base I ever made!
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!
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.
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.
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.
The end result of this (The Chicken Soup with Black Beans and Corn) was great!
This is (by far) the best chicken soup base that I have tried. There are others that are a bit quicker, but this gives the rich homemade taste you are looking for. I have made it several times and the best way was with fresh, raw chicken breasts boiled in the broth/water combo for about an hour. Remove the chicken meat and return bones to the broth when you add the carrots, onions & celery. (The bones are what gives the soup it's wonderful flavor.) After 20 or 30 minutes when the veggies are soft, remove the bones & add the shredded meat, spices & then continue with whatever recipe you are using. I double the recipe, add a bag of Healthy Harvest egg noodles & salt & pepper to taste. Simply heavenly.
I love to make soups from scratch but this one, using a pre-cooked rotisserie chicken, is fabulous!!! I threw in several sprigs of flat leaf parsley in place of the thyme. Sauteed onions, carrots and celery, using only 1 Tablespoon oil, in a separate skillet while soup base cooked. Added them, along with chicken, to strained soup then refrigerated overnight to let fat come to top and congeal. Skimmed fat and added 2 chicken bouillon cubes, 3 cups cooked medium egg noodles and 1/2 cup chopped fresh parsley to reheated soup the next day. You could make it as directed and serve the same day but it will be much more fatty. You can't believe how easy and good this soup is!!!
Absolutely the best chicken soup base I've ever made! I left out the vegetable oil since the skin seemed to add enough fat on its own. Also added a few more carrots and celery than called for. Made my own "rotisserie" chicken in the crockpot which saved a trip to the store (make three balls of tinfoil and place in the bottom of your crockpot. Rub whole chicken with whatever spices and place on top. Cook on high 4-6 hours depending on size of chicken). Definitely a keeper.
I love this soup; in fact, I'm making it right now for my sick husband. I also add 2 cans of Grands biscuits - cut each biscuit in fourths, and add about 30 minutes before you plan to serve the soup - yummy! Then I add the wide noodles and cook according to the package directions. This was a hit!
I simmered the bones from the rotissere chicken, including the congealed gelatin. I added some onion and celery tops. After about 20 minutes I removed bones & vegetables and strained. Then I returned broth to pan, leaving the chicken fat and omitted adding vegetable oil. I added the sauteed vegetables (no carrots on hand), chicken, spaghetti broken into thirds, thyme and salt. Delicious!
The changes I made were minimal. I added 3 whole cloves of garlic to the base. Sliced the carrots & celery, used fresh thyme and parsley, used a combination of chicken broth & pinot grigio. Simple quick to make. Comfort food at it's finest.
This is so good and easy. My parents have always made great homemade chicken soup but it always took forever to be done. This isn't the same as their recipe but it's definitely a great substitute.
The thyme makes this shine. Great way to get full flavor without cooking for hours.
This was delicious! Perfect for a cold or when you just want some delicious chicken noodle soup. I made it with the Classic Chicken Noodle Soup on his site. Thanks!
This soup is excellant! I've been making it once a week and freezing it.....its got great flavor.
This was the best chicken soup I have ever made. Thank-you
Boy, that was good! And easy. I used 3 tablespoons of Better Than Bouillon/Chicken with 3 quarts of water, and might cut back on the BTB next time because my daughter thought this soup was a little salty. Otherwise followed the recipe exactly. The rotisserie chicken (traditional) likely upped the salt level a lot too. But otherise, just a delicious soup that everyone loved.
Loved this recipe...used along with her Chicken Noodle Soup recipe, it's absolutely delicious. I actually used a slotted spoon to remove the chicken bones and sauteed the veggies in a separate skillet to avoid having to drain it all into a colander. Then I added the sauteed veggies into the broth. It worked perfectly!
I really took the base of this as a guideline and changed a couple things. I used only 1 onion, eliminated the celery, added potatoes, put in some garlic and pepper, and boy this soup is so delicious. The base of this is so perfect you can use it to create so many types of soups and it's perfect for using those left over bones!
Great recipe - quick and easy! In my opinion it calls for a disproportionately large amount of onion compared the celery and carrots (and I love onion). I ended up using 4 carrots, 4 celery ribs, and 1 and 1/2 large onions. Instead of thyme, I put 3-4 sprigs of fresh rosemary into the simmering pot of broth/bones, which gave a wonderful flavor in the end.
I made this with 2 roasted chicken leg/thigh pieces because I didn't want to spring for the whole bird. I rubbed some lemon juice, garlic, olive oil, salt and pepper on the chicken. I roasted the veggies along with the chicken - added minced fresh ginger and parsley later. It was really good!
good and easy.
Loved this soup base! The sauteed onions added a nice, sweet flavor. Very yummy!
Love how easy it is, and it gives great flavor! I've been spoiled. After using this fast chicken soup base, I'll probably never roast a chicken myself for chicken noodle soup!
This base is the foundation for the best chicken soup my wife and I have ever tasted !!
Very happy to get this recipe but prefer to chill it after cooking (before adding other ingredients). This mean making it either early in the day or the previous evening but then you can skim off any fat that has accumulated. Also, we feel it has a better flavor.
Very good. My kids enjoyed it and it's very easy to make. I threw everything in the pot and simmered for over an hour. I used 3 chicken breasts bc that's all I had. And I left out the oil. I made this again and added a can of Grands biscuits. Tasted like chicken and dumplings!
Amazing and very easy!
so good. added garlic
this is the best!
Very good recipe - definitely use this recipe with Classic Chicken Noodle Soup.
SOOOOOO easy! I added noodles at he end. REALLY easy and good!
Perfect base for chicken noodle soup. Don't skimp on the vegetables.
Very good. Easy and you can add anything you want to it. I served it to my Bible Study group and they loved it as well. I used the Chicken and Rice soup as my add in.
This chicken soup base was fairly good, especially for how quick it was, but I found the onions overwhelmed the taste of the chicken. It's not terrible, but I've had better. Next time, I'll cut back to one onion and add more carrots and celery to balance it out.
This a great soup. Really love the flavor and the fact that the ingredient list is not overwhelming. Next time I will probably roast my own chicken (usually the store bought rotisserie chickens have some unwanted ingredients such as MSG or Gluten).
Where has this AMAZING recipe been all my life? Forever and ever I’ve been making the long version of chicken soup… making the stock from scratch which would take days. Not only is this one a timesaver, but it is also infinitely better tasting and deeply flavorful. I made this exactly as the recipe stated, and used a freshly purchased Costco rotisserie chicken. While the chicken was still warm, I put on a pair of disposable gloves and pulled it from the bone; took only a few minutes to break it into chunks. I cooked up some noodles separately and ladled them into bowls prior to putting the soup in. My DH, who has eaten my chicken noodle soup for years said that this is his hands-down favorite, so needless to say it will go into my regular rotation. The only thing I most likely will add the next time are a few garlic cloves. Soooooo good, if I could give it ten stars I would… thankyou Pam!
I have used this twice and it is SO EASY and prefect. I reverse it and used two quarts of water and one quart of ck stock and just simmer with the bones and skin a little longer than listed on the recipe. I add a carrot, an onion, garlic cloves and a celery stalk along with salt, pepper, oregano and basil to the broth. After you strain it you just need to add the diced celery carrots and onion and the chicken you have already seperated from the bones and simmer for another 30 minutes (when there is about 10 minutes left I add a cup of egg noodles) and you have totally delicious and super quick and easy soup from scratch.
I think this soup base recipe is awesome. I makes a novice cook like myself look like a super star. But c'mon people. Obviously the whole point of this recipe is using a store bought rotisserie chicken. If you didn't, and/or you only used the (boring) breast meat then what's the point of commenting here. You made plain old chicken soup.
I use this when I make the 'Classic Chicken Noodle Soup'. It is easy and delicious!
I can't believe I haven't made this sooner. This is crazy good as is, throw in a thin egg noodle and you're giving grandma a run for her money. Love it. Followed as is.
With my home-made stock, this was a fast, easy base for some really delicious chicken soup.
This soup is amazing! I did have a little extra work because my market was sold out of cooked roast chickens. I bought a cut up chicken and roasted it myself using a rotisserie rub from another recipe on this site (Roast Sticky Chicken-Rotisserie Style). I wanted the flavor of the onion but my family doesn't like eating that much in their soup, so after it simmered for a bit, I used a slotted spoon to remove most of the onion which floats to the top nicely. Followed the recipe exact after that, adding a little pasta and it was delish!! BTW, I cook my pasta separately and keep it separate until serving so it doesn't soak up all the broth.
Loved this. Such an easy way to make stock. Let's face it. Those pre-cooked chickens are so much more flavourful than anything you can do yourself. I would recommend making at least a day in advance and chlling so you can remove the fat before making your final soup. Great recipe!
very good and easy. Husband said Now this is how soup should taste. He told me never be buy soup in a can again. wish i would have doubled it
I used this recipe more as a guideline. What I did was adding 3 frozen chicken breasts with bone and skin in a crockpot with 8 cups of water. I added 1 onion, 3 handfuls of baby carrots, 3 stalks of celery, 1 tsp of poultry seasoning, 1/2 tsp of dried thyme leaves, 2 cloves garlic, a dash of dried basil, and some fresh parsley. I let it cook for 10 hours low in crockpot.
Really good and really easy. I roast my own chicken and used the leftovers for this recipe.
This was my first time making home made chicken soup. I used leftover chicken I roasted earlier in the week. Followed the recipe exactly as stated and it tasted fantastic. Thanks for sharing.
Love this recipe! Its easy and fast and most important; taste like home made! Didnt give it 5 stars cuz of the 1 tsp of thyme, thats too much for me, it overpoweres the soup. Maybe half a tsp, or leave it out should do it. (for me, that is...)
Great recipe, BUT, the carrots and celery did not get soft enough in 10 min., it took more like 20 min. and at that point, they were burning. I would suggest steaming/boiling the veggies first. Also, i think a 1/2tsp of thyme would have been enough. Overall, great flavor.
Best chicken soup ever! Made it for my Mother in law when she was sick, she ate it for 3 days straight!
This was just okay. Usually soup is even better the second day but no one seemed interested. Bummer.
this was fantastic. I used chicken thighs with skin on. Boiled it in the broth until cooked. Other wise followed recipe exactly.
The biggest change I made was that I didn't add the carrots or the celery until I added the chicken. I strained the broth, but was able to keep many of the onions (I used half the amount it called for). I did this so I wouldn't have to do the veggies twice. I did end up having to add extra chicken broth for my recipe, "Classic Chicken and Rice Soup", but I like a lot of broth. I made this broth the day before I needed it. Very, very good.
This recipe was delicious. I shared a bowl with two other friends and one of them called to tell me that the soup was really good. I could not wait to eat my leftovers the next day.
I made stock from my Thanksgiving turkey, omitted peas. Cooked dry packaged egg noodles *SEPERATELY* and added them to the bowl before serving (If you don't you'll get mush). I added a few pinches of thyme, a tsp. poultry seasoning. a dash of red pepper flakes. YUM
A great start to any recipe requiring a chicken based stock!
Thyme came on a bit too strong and needed something else for flavor.
quick easy yummy!
Excellent base. I used 2 chicken breasts and cut them up. I cooked them with the onion etc. Then added the broth and water.
Easy, simple. taste is wonderful. you can add so much to this soup base, and have different soups. Sometime for more richness I add a small can of tomatoe sauce....
Everytime we have rottissary chicken I make chicken noodle soup with this recipe.Delicious!
This was really good. I cooked a roasting chicken in my pressure cooker. I used the left over liquid as part of the broth the recipe calls for (so much more flavor!). After removing the chicken and juices from the pressure cooker, I sauteed the onions and carrots (didnt have celery) in the cooker. I added the broth, chicken and fresh thyme back into the cooker along with some uncooked rice. Simmered uncovered for about 20 minutes to cook the rice.
This really does make the ultimate chicken noodle soup! This will be my go-to recipe. However, I did make a few changes, which I highly recommend. 1) cut up 2 or 3 stalks of celery, 2 carrots, and an onion into 3 or 4 pieces and add to water with the chicken carcass. I also added about a tsp or two of celery seeds, 3 sprigs of fresh time and a half sprig of rosemary. 2) Strain the broth, and then dice carrots, celery and onion and continue as the recipe states.
excellent soup base
What a great idea! Time saver: I put the bones and carcass into a clean, unused laundry bag (the small mesh kind with a zipper) then just fish that out when the soup has simmered plenty. Slow simmer gives a nice clear broth, and a dash of tumeric adds good color and flavor.
Good soup, however if I made it again, I would use parsley rather than thyme.
I followed the recipe closely, but for some reason the onion taste was overwhelming. I will definitely make this recipe again, but I will probably only use one onion instead of two. Loved the broth!
delicious! i didnt have carrot so i added corn but still awesome!!!!
This was was my first attempt at making chicken soup, and my husband was happy with the result! The only extra thing I added were a few cloves of garlic. Will definitely make this again!
Didn't actually make this one, but it's the way I've made emergency homemade chicken soup for years when someone in the family is under the weather and needs soup in a hurry. I use fresh parsley and no thyme, but the method is the same. The lovely simmering aroma will make anyone who is sick feel better even before they eat.
I had been searching for a good recipe that mimics the real thing without all the work and this fits the bill perfectly. Used a rotisserie and simmered about 1 1/2 hours-added more broth, more veggies and used 1 cup rice-made a big pot of soup. Will definitely make this one over and over.
This recipe is fantastic. An additional tip: cook your pasta separately and don't add until you are plating the soup, that way the pasta doesn't soak up all the liquid and it doesn't get mushy!
Excellent soup base.
This was so easy. Everyone in my family loved it. Instead of canned chicken broth I use "Better than Boullion" chicken base and it makes for a very rich tasting broth. If you have never heard of this, you can find in the same section of the grocery store as canned broth, but it is in little dark colored jars.
First time broth-maker and this was a cinch! My husband went crazy for it and knew something was different right away even though I hadn't told him I made the broth differently than I usually do. It only took a few extra minutes and was worth every second! THANKS!!
Simple and delicious. I let the broth/bones simmer 90 minutes.
This was a great recipe!
This is AMAZING! I have never made chicken noodle soup from scratch before, and this was perfect. I used it with the Classic Chicken Noodle Soup recipe. My husband even said it was the most refreshing hearty soup he has ever had! Delicious! (I accidentally bought a bbq chicken, but I think it made the soup that much better! GREAT flavor!)
Loved it - wouldn't change a thing!
I just made a pot of this and it is delicious! I did not have any thyme but I put some garlic & parsley salt in it.... added noodles and ate a bowl with crackers.. I boiled chicken breast and used my own broth... Will make again, next time I'm going to make my own egg noodles to go in it... I doubled the celery & carrots... yum-o
All I have to say is AWESOME! Thanks so much for sharing this great trick and recipe! Very easy and sooooo good.
I use ground thyme - which give it a wonderful flavor along with 1 teaspoon of rosemary and 2 Tablespoons of parsley. Since I didn't have celery, I used celery seeds - 1 teaspoon for added flavor.
Extremely easy and quick for a soup base. I added the onion & carrot peelings as well as the celery base & trimming to the simmering stock for the additional taste and nutritional content. Used 2 small/med onions, 3 carrots & 3 celery stalks. Next time, I'll add bay leaf to the stock. I would use pearl onions if I wanted to get fancy for company. Using the grocery store roasted/rotisseried chicken is a brilliant idea!
Yeah, I feel really bad for only giving this two stars, but it's a great starter, for something truly soul satisfying. For greater depth, i had fresh carrots, celery, garlic gloves, clove studded onions (you can't imagine the flavor that brings to the broth), fresh marjoram and crushed black pepper, in addition to 1 carton of premade chicken stock. When the all the flavor is extracted from these ingredients, I remove them and then put in fresh chopped carrots, celery, zuchinni and pre-cooked rotisserie chicken, fresh dill and just a dab of honey. Wholly, molly is this good and simmer for a wee bit longer, serve it with tiny pasta.
This is the best soup I've ever eaten, I also add 1 tsp. dried parsley, 1 tsp. dried basil, 1 tsp. dried dill, 1 tsp. black pepper, 1 can northern white beans or white cannellini beans and 1 (10 oz.) box of frozen chopped spinach. Everyone that has ever been to my house for this soup has asked for the recipe.
This recipe is now my go to for comforting chicken soup. I love the simplicity and the amazing depth of flavor.
This was a perfect chicken noodle soup, made even more perfect by how quickly it came together! I had a roast chicken carcass in the fridge from earlier in the week, so I just tossed 3 frozen chicken breasts in the broth/water mixture while the bones and skin simmered. When I strained the broth, I pulled them out and shredded them with 2 forks. I chopped up baby carrots, celery and an onion and threw those in to soften in the broth instead of sauteeing them. Sick husband and getting-over-being-sick toddler son both loved it- my son actually slurped his soup from the bowl for the first time! I can foresee making this a lot this winter, and look forward to trying some of the other incarnations!
I've made this 3 times and it's wonderful chicken soup. I have 2 little ones at home and not a ton of time to cook. Very tasty & easy.
This was easy & awesome!!