Fast Chicken Soup Base
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Recipe Summary Fast Chicken Soup Base
It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight.Ingredients | Intermittent Fasting Time Calculator2 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 leavesDirectionsBring 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.)Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.Info | Intermittent Fasting Time CalculatorServings: 8 Yield: 3 1/2 quarts
TAG : Fast Chicken Soup BaseSoups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes,
