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Chicken Soup Base Recipe

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This recipe for Chicken Soup Base, by , is from Blended with Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
From Gramma Georgia's recipe box

Category:
Category:

Ingredients:  
Ingredients:  
2 qts. chicken broth
1 qt. water
1 store bought roast chicken
3 Tbsp. vegetable oil
2 large onions, medium diced,
(about 2 cups)
2 large carrots, peeled,
(cut into rounds)
2 large stalks celery, sliced inch thick
1 tsp. 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 base can be refrigerated up to 3 days.

 

 

 

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