Prep Time: 30 minutes
Cooking Time: 1-2 hours
Ingredients
- 1 leftover roasted chicken, meat removed, shredded and reserved for the soup
- 3 qts (1 cup) water
- 1 medium celery stalk, coarsely chopped
- 1 small onion, chopped
- 1 can cut carrot coins
- 2 tsp dried thyme or 1 ramen noodle soup seasoning packet
- 1/2 teaspoon black pepper
Instructions
- Break up the leftover chicken bones into several smaller pieces so that they will fit in an even layer in the bottom of a large pot and add the remaining ingredients and stir to combine. Bring to a simmer, it does not need to come to a boil.
- Reduce the heat to low and continue to simmer, occasionally skimming any scum off the surface of the stock using a large spoon. Cook, adjusting the heat as necessary to keep the stock at a simmer, until the flavors have developed, about 1-2 hours.
- Remove and discard chicken bones and strain the stock into a fine-mesh strainer over a 2-quart saucepan and pour the stock through the strainer, approximately 7 cups. Discard the contents of the strainer. The stock can be cooled to room temperature and refrigerated in a container with a sealed lid for up to 3 days or frozen for up to 2 months if you are not ready to make soup.
Nutrition Facts
- Number of Servings Per Container: 8
- Serving Size: 1 cup
- Calories: 130
- Total Fat: 6g, 8%
- Saturated Fat: 1.5g, 8%
- Trans Fat: 0g, 0%
- Cholesterol: 65mg, 22%
- Sodium: 490mg, 22%
- Total Carbohydrate: 4g, 0%
- Dietary Fiber: 1g, 4%
- Total Sugars: 2g
- Added Sugars: 0g, 0%
- Protein: 14g, 28%
- Vitamin D: 0mcg, 0%
- Calcium: 40mg, 3%
- Iron: 1mg, 7%
- Potassium: 300mg, 6%