SEARCH
More 10 Photos

Fast Chicken Soup Base Recipe

Recipe by: 106a802496d678ba

"It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Bring 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.
  • 2Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
  • 3Add 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.)
Ingredients
  • 8 servings
  • 338 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    338
    17%
  • Fat:
    21.3
    33%
  • Carbs:
    5.8
    2%
  • Protein:
    29.5
    59%
  • Cholesterol:
    91
    30%

Based on a 2,000 calorie diet

10 Photos in the recipe
view all photos
You maybe like