- 2 quarts chicken broth
- 1 quart water
- 1 store-bought roast chicken
- 3 tablespoons vegetable oil
- 2 large onions, cut into medium dice
- 2 large carrots, peeled and cut into rounds or half rounds, depending on size
- 2 large stalks celery, sliced 1/4 inch thick
- 1 teaspoon 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 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.
Yield:3 1/2 quarts
- 338 Calories
- 21g Fat
- 6g Carbs
- 30g Protein