Fast Chicken Soup Base

Fast Chicken Soup Base

274
USA WEEKEND columnist Pam Anderson 0

"It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight."

Ingredients {{adjustedServings}} servings 338 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

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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 & Tricks
Creamy Chicken and Wild Rice Soup

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See how to make an amazing homemade chicken noodle soup.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews 274

  1. 417 Ratings

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TUNISIANSWIFE
12/15/2005

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.

KASBES
3/24/2005

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.

RNJANETTE
3/4/2006

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.