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Fast Chicken Soup Base recipe |
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3 servings
Ingredients:
2 quarts chicken broth1 quart water1 store-bought roast chicken3 tablespoons vegetable oil2 large onions, cut into medium dice2 large carrots, peeled and cut into rounds or half rounds, depending on size2 large stalks celery, sliced 1/4 inch thick1 teaspoon dried thyme leaves
Instructions:
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.)
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