Fast chicken soup base
Recipe by Terri Field
3 quarts chicken broth
1 store-bought roast chicken
3 tablespoons vegetable oil
2 large onions, cut into medium pieces
2 large carrots, peeled and cut into rounds or half rounds depending on size
2 large stalks of celery, sliced 1/4 inch thick
1 teaspoon dried thyme leaves
1. 1. Bring broth to a simmer over medium 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, 20-30 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.)
March 24, 2014 00:53
Author Pam Anderson; allrecipes.com
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