Recipe By Ben S.
Rating
Published Apr 4th
Prep - Cook - Additional - Ready In -
Servings 3 1/2 quarts Calories 338.2

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

Recipe Ingredients

  • 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

Cooking Directions

  1. 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. 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. 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.)

Nutrition Facts

  • Calories 338.2
  • Carbohydrate 5.8 g
  • Cholesterol 91.2 mg
  • Fat 21.3 g
  • Fiber 1.4 g
  • Protein 29.5 g
  • Saturated Fat 5.3 g
  • Sodium 118 mg
  • Sugar 2.7 g

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Chef's Notes

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

Reviews

  1. This was just okay. Usually soup is even better the second day but no one seemed interested. Bummer.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. The quickest easiest and best chicken soup base I ever made!
  8. 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 - Read more ...
  9. 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!
  10. 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 - Read more ...
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