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Fast Chicken Soup Base

USA WEEKEND columnist Pam Anderson
  • minutes
  • Serves 8

INGREDIENTS

2 qt

chicken broth

1 qt

water

1

store-bought roast chicken

3 tbsp

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 tsp

dried thyme leaves