Ingredients
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2 quarts chicken broth
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1 quart water
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1 store-bought roast chicken
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3 tablespoons vegetable oil
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2 large onions, cut into medium dice
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2 large carrots, peeled and cut into rounds or half rounds, depending on size
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2 large stalks celery, sliced 1/4 inch thick
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1 teaspoon dried thyme leaves
Directions
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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.
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Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high.
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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.)
Nutrition Facts (per serving)
338 | Calories |
21g | Fat |
6g | Carbs |
30g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 338 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 5g | 27% |
Cholesterol 91mg | 30% |
Sodium 118mg | 5% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 1g | 5% |
Total Sugars 3g | |
Protein 30g | 59% |
Vitamin C 4mg | 5% |
Calcium 42mg | 3% |
Iron 2mg | 11% |
Potassium 410mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.