Chicken bone soup broth

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

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