Recipe by USA WEEKEND columnist Pam Anderson
"It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight."
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store-bought roast chicken
onions, cut into medium dice
carrots, peeled and cut into rounds or half rounds, depending on size
2 large stalks
celery, sliced 1/4 inch thick
dried thyme leaves
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.
This was just okay. Usually soup is even better the second day but no one seemed interested. Bummer.
Delicious soup base! I add onions, carrots and a few spices when simmering, and simmer it at least twice as long as the recipe recommends. And I don't bother sauteeing the carrots and onions before adding the strained broth back into the pot. (I usually add celery and parsnips as well.) A rotisserie chicken carcass is such a flavorful way to make this broth! I get three meals out of one chicken -- traditional chicken dinner, use some of the chicken in stir fry, and then make the soup. After making this base, I loosely follow the "Classic Chicken and Rice Soup" recipe on allrecipes.
I've tried several chicken soup recipes and this one was by far the absolute best. The only thing I did differently was that I cooked a whole chicken rather than buying a pre-cooked store-bought one. We added salt to our individual servings according to personal preference.
Excellent - I add a bay leaf, and hand ful of parsley, and a few cloves of garlic. For a super simple soup, I just add mixed frozen veggies to the strained broth, throw in a some egg noodles, and dinner is on the table in a flash.
This is a really great soup recipe. I made it exactly as written and it came out fabulous. I also used this as a base to make Chicken Tortellini Soup With Zucchini and Tomatoes. Fabulous!
The quickest, easiest and best chicken soup base I ever made!
This is the first time I've ever made chicken soup "from scratch." I loved how easy it is and it is so good! A good fix for a quick dinner or for a sick family member.
* Percent Daily Values are based on a 2,000 calorie diet.
Fast Chicken Soup Base
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 338
** Calories from Fat: 192
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