Recipe Servings: 8
Ingredients
two quarts chicken broth
one quart water
one store-bought roast chicken
three tablespoons vegetable oil
two large onions, cut into medium dice
two large carrots
two large stalks celery
Instructions:
Bring broth and water to a simmer over medium-high fire in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Place skin and bones to the simmering broth. Reduce flame to low, partially cover and simmer till bones release their flavor, twenty to thirty minutes.
Strain broth through a colander into a large container; reserve broth and remove skin and bones. Return kettle to burner set on medium-high.
Add oil, then onions, carrots and celery. Saute till soft, about eight to ten 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.)
馃槝
