ah – comfort food!

CHICKEN SOUP BASE

Ingredients

  • 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

Directions

  1. 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.
  2. Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
  3. Add oil, then onions, carrots and celery. Sauté until soft, about 8 to 10 minutes. Add chicken, strained 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.

    preparation

    CHICKEN NOODLE SOUP

    1. Prepare chicken soup base.  Bring to a simmer.
    2. Add 3 cups egg noodles (I used dumplings this time for this is what I had on hand –and the soup was delicious, but we prefer the egg noodles)
    3. Stir in a package of frozen green peas
    4. Salt and pepper

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