Chicken Soup No. 5

I made this soup this afternoon while Don was off running errands. When he came home the soup was simmering. He said, "Something smells great in here." And I answered, "It's my new perfume, Chicken Soup Number 5." That's how the name of the soup came about.

I started with Pam Anderson's trusty Fast Chicken Soup Base. (Sorry I use it so often, but I'm losing weight and I know exactly how to make it so that it's fairly fat-free and I can put a ton of veggies in it. And change the flavor with herbs and spices so sometimes it's Italian, sometimes it's Middle Eastern, sometimes it's Southwestern.)

Fast Chicken Soup Base

Makes 3 1/2 - 4 quarts. Serves 8.

2 quarts chicken broth, plus 1 quart water

1 store-bought roast chicken

3 Tablespoons vegetable oil

2 large onions (2 cups), cut into medium dice

2 large carrots, peeled and cut into rounds or half rounds, depending on size

2 large celery stalks, sliced 1/4-inch thick

1 teaspoon dried thyme leaves

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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.)


Today's variation: 1 medium onion and 4 green onions instead of the 2 large onions.
Sliced thin 1 medium zucchini, peeled and thinly sliced 2 small turnips.
Cut 1/4 of a medium green cabbage into thin strips.

Once the soup is assembled place 1/2 cup combined fresh parsley and basil leaves into a food processor with 3 cloves garlic, whir until well blended and stir into hot soup.