Chicken necks; backs and wings, or any chick. piece* (up to 2-1/2)
1
c
Chopped onion
1
c
Chopped celery
1
c
Chopped carrots
1/4
c
Tomato juice or V-8 juice OR- chopped whole fresh tomatoes
1/4
Green pepper; chopped (up to 1/2)
2
ts
Salt
1/2
ts
Pepper
2
Potatoes; diced, opt.
1
pk
Mixed vegetasbles or any leftover; veggies
4
oz
Uncooked noodles -OR-; (up to 6)
1/2
c
Dry rice
INSTRUCTIONS
*Turkey and/or turkey frame may also be used for this recipe. Cook chicken
in water to cover. When tender, remove from broth and take meat from bones.
Can skim fat from broth. Replace meat in broth. Add onion, celery, parsley,
carrots and tomato juice or tomatoes and seasoniongs. Cook for 30 minutes
at a Low Simmer. Add potatoes. When potatoes are almost tender, add
vegetables and noodles or rice. Cook until noodles or rice are tender. Can
chill and skim the fat before heating and serving. Can substitute leftover
or pieces of turkey for the chicken. Variation
: for Non-Tomato based soup omit tomatoes or tomato juice, increase water
and add 2 T. lemon juice. MC formatting by bobbi744@sojourn.com
NOTES : This recipe can be added to, deleted from or changed, depending on
what is on hand. Served with hot bread, it is a complete meal. We love it.
Recipe by: Original Recipe by bobbi744@sojourn.com
Posted to MC-Recipe Digest V1 #965 by Roberta Banghart
<bobbi744@sojourn.com> on Dec 18, 1997
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