Fast Chicken Soup Base Recipe

this is a wonderful classic chicken soup recipe. I didn't have a rotisserie chicken but buy them alot so will use this recipe for those leftovers. I used a whole chicken and skinned it first. I too did not bother to sautee any of the vegetables first...just added them to the pot. I added some egg noodles and that was it! This would be wonderful recipe to follow if one bought one of the flavored rotisserie chickens such as Italian or garlic rotisserie...I can see where boiling the skins and bones of those type of rotisseries would add wonderful new flavors.

A great base that I used to make a chicken noodle soup! Used my leftover home oven roasted chicken, left over tagliatelli noodles (at very end ,just to warm) and cut up carrots, green beans and broccoli. I prefer to microwave veggies til just a bit firm and add at end. My husband put sweet red chili sauce to season his bowl and my daughter fresh lemon.

I have used this twice and it is SO EASY and prefect. I reverse it and used two quarts of water and one quart of ck stock and just simmer with the bones and skin a little longer than listed on the recipe. I add a carrot, an onion, garlic cloves and a celery stalk along with salt, pepper, oregano and basil to the broth. After you strain it you just need to add the diced celery carrots and onion and the chicken you have already seperated from the bones and simmer for another 30 minutes (when there is about 10 minutes left I add a cup of egg noodles) and you have totally delicious and super quick and easy soup from scratch.

This really does make the ultimate chicken noodle soup! This will be my go-to recipe. However, I did make a few changes, which I highly recommend. 1) cut up 2 or 3 stalks of celery, 2 carrots, and an onion into 3 or 4 pieces and add to water with the chicken carcass. I also added about a tsp or two of celery seeds, 3 sprigs of fresh time and a half sprig of rosemary. 2) Strain the broth, and then dice carrots, celery and onion and continue as the recipe states.

This was really good. I cooked a roasting chicken in my pressure cooker. I used the left over liquid as part of the broth the recipe calls for (so much more flavor!). After removing the chicken and juices from the pressure cooker, I sauteed the onions and carrots (didnt have celery) in the cooker. I added the broth, chicken and fresh thyme back into the cooker along with some uncooked rice. Simmered uncovered for about 20 minutes to cook the rice.

Great Base Recipe...several changes I made: 1)Used bones with meat only-No skins..less fat-doesn't need it for flavor 2) NO WATER-much better flavor without 3) Added 2 extra carrots(halved then chopped) and Sauteed ALL vegetables starting with onions,5', then added carrots and celery, stirring on low-mid heat 15 minutes..this roasts the veggies and adds amazing flavor..I also added the thyme in the beginning. 4) Add Pacific Chicken Stock, boil, add bones, boil then LOW simmer,mostly covered 30'. 5) Strain and discard everything but broth. Go to Chicken with rice recipe....

Super easy, best chicken soup I ever made! I added 1/3 c Ancini de Pepe pasta to it and let it cook in the broth prior to serving. I also garnished with freshly grated parmesan cheese. My husband and teenage daughter LOVED it!

This is a terrific chicken soup and so very easy to make. Using the rotisserie chicken is a great idea. I did not use the thyme as we do not like the taste. Instead I put celery leaves in the broth while cooking. Next time I make this soup I will use 2 1/2 qts chicken broth and 1/2 qt water. I felt a quart of water gave it a little bit of a watered down taste. Just love easy recipes like this one. Thanks for sharing!!

Simple and easy. Loved it. Used butter for sauté the veggies and of course salt and pepper TT. Added baby bok chou for a twist at the last min. Quick water bath and it's good to go. Spinach and peppers near the end as well.

It was delicious!! I used egg noodles (although it does not call for it) and added just a tad more broth. Rotisserie chicken was great and easier. Added salt too.

Very good base for other recipes, like chicken tortellini zucchini soup. Yum. I don't buy cooked deli chicken. ( though I'm sure gleaning nutrients from the bones and rest of the chicken would add nutrition for a person who is Ill. ) Instead I use a pound or more of free-range chicken breasts, thinly sliced and lightly sauteed, then kick up the qt of water with a rich boullion, like Better Than Broth. It's much easier, yet still nutritious.

Tried it for dinner and now I can’t stop thinking about it.

Frankly speaking, it was a bit difficult to prepare everything. But after tasting the soup, I got really impressed. The flavour of the broth and especially the thyme was just amazing. I really appreciate this recipe and would recommend to all soup lovers!

This is what winning at dinner looks like.

I've been using this recipe for at least a decade. Sometimes I let the skin, bones, and stock simmer longer than the 30 minutes - usually about an hour. Fast, easy and much better than anything in a can.

This is my go-to chicken stock.I do add salt, garlic, pepper, sage or thyme, bay leaf, a little bit of parsley. But from here I can make all sorts of soups, stews,etc.

Awesome. Everyone approved

This recipe just flexed on all other meals.

Love this!

This is my go to recipe and is easy to teach my teen to do! So much easier than the hours and hours of an all day soup and just as tasty! We prefer the milder taste of leeks as opposed to onions and almost always make with matzoh balls and noodles! A meal all in itself!