Fast Chicken Soup Base

Fast Chicken Soup Base

274

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

Ingredients

servings 338 cals
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Original recipe yields 8 servings

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Nutrition

  • 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.)

Footnotes

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

274
  1. 419 Ratings

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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. ...

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 b...

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-bough...