Fast Chicken Soup

We had this for dinner tonight and it was so yummy and easy to make, I thought I'd share it.

Fast Chicken Soup Base

2 quarts chicken broth
1 quart water
1 store bought roast chicken
3 tablespoons olive oil
2 large onions, cut into medium dice
2 large carrots, peeled and cut into rounds (I used baby carrots cut into rounds)
2 large celery stalks, sliced 1/4 inch thick
1 teaspoon dried thyme leaves

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.

Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium high.

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.)

** I made this base last night and refrigerated it until this afternoon. I added a tablespoon or two of dried parsley flakes and some black pepper to taste, and after the soup was brought to a simmer, I added 3 cups of uncooked egg noddles. I let it continue simmering for about 30 minutes. It was perfect!

Enjoy!