Yield: 6 cups(aprx)
Measure | Ingredient |
---|---|
\N \N | Necks, gizzards, and breastbones from 6 chickens, frozen or thawed |
6 cups | Water |
1 \N | Onion; coarsely chopped |
1 \N | Bay leaf; broked |
1½ teaspoon | Salt |
½ teaspoon | Pepper |
\N \N | Celery tops |
\N \N | Carrots |
\N \N | Parsnips |
Put all ingredients in a large pot. If bones are frozen, separate them when possible. Bring to boil, cover, and simmer over low heat for about 2 hours. Strain. Correst seasoning.
Serving suggestions: Add leftover frozen rice or noodles to soup stock. Beat 1 egg into each soup bowl and add hot soup. for extra zest, add ½ teaspoon horseradish to each bowl.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-08-94