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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Soup- Fast Chicken Soup Base Recipe

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This recipe for Soup- Fast Chicken Soup Base is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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