Fast Chicken Soup Base

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.)