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This is a very useful base that will help you to cook a great soup even on very busy weeknights. It is a great item in case you need to cook something to serve your guests quickly. Go through this easy recipe.
Ingredients
Chicken broth – 2 quarts
Water – 1 quart
1 roast chicken (store-bought)
Vegetable oil – 3 tablespoons
Two large onions, cut into medium sized cubes
Two large carrots, peeled and sliced into rounds or half rounds, based on size
Celery, sliced in 1/4 inch thickness – 2 large stalks
Thyme leaves (dried) – 1 teaspoon
Directions
Take a big soup kettle, put some water and broth, and let it simmer on medium-high flame. In the meantime, remove the skin from the chicken and shred chicken meat from the bones; set aside the meat. Put the bones and skin to the bubbling broth. Decrease heat to make it low, partly cover and let the mixture simmer for about 20 minutes to half an hour until chicken bones discharge their flavors in the broth.
Drain out the broth through a strainer into a big container; set aside the strained broth and throw away bones and skins. Put the kettle again back to burner and put it on medium-high heat.
Add some oil and then carrots, onions and celery. Sauté the vegetables until they become soft for about 8 to 10 minutes. Add the shredded chicken, thyme and broth. Let the whole mixture simmer. (This mixture can be kept in refrigerator for up to three days ahead. Just put the mixture on simmer before adding other ingredients according to your need.)
You can serve this hot with some bread. If you are fond of rice, then add some cooked brown rice with it. It is great as a wholesome dinner by itself.
