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 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.)
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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