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    Fast Chicken Soup Base

    Source of Recipe

    Sherri Fisher

    List of Ingredients

    2 quarts chicken broth
    1 quart water
    1 store-bought deli-roasted chicken
    3 Tbsp 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, slice inch thick
    1 tsp 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 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.)

    Quick Tip: You can use about a half to a whole of a bag of shredded carrots instead of peeling and cutting yourself-this saves time and the shredded carrots will saute faster than bigger chunks.




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