Fast Chicken Soup Base

Ingredients

• Servings: 3
• 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

Recipe

• 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.)