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Soup- Fast Chicken Soup Base Recipe

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This recipe for Soup- Fast Chicken Soup Base, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Liz Kirkby
Added: Tuesday, April 10, 2007


2 qts. chicken broth
1 qt. water
1 store-bought roast chicken
3 T vegetable oil
2 large onions, cut into medium dice
2 large carrots, peeled and cut into rounds, pre-cut carrots are OK too
2 large stalks celery, sliced 1/4 inch thick
1 t dried thyme leaves

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 covered 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 heat.

Add oil, then onions, carrots and celery, Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer.

This soup can be refrigerated up to 3 days in advance. Return to a simmer before adding any extras... See "Chicken Soup with a Twist" for fun ideas!




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