Yield: 10 Servings
|2 pounds||Chicken necks; backs and wings, or any chick. piece* (up to 2-1/2)|
|1 cup||Chopped onion|
|1 cup||Chopped celery|
|1 cup||Chopped carrots|
|¼ cup||Tomato juice or V-8 juice OR- chopped whole fresh tomatoes|
|¼ \N||Green pepper; chopped (up to 1/2)|
|2 \N||Potatoes; diced, opt.|
|1 pack||Mixed vegetasbles or any leftover; veggies|
|4 ounces||Uncooked noodles -OR-; (up to 6)|
|½ cup||Dry rice|
*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@...
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@...
Posted to MC-Recipe Digest V1 #965 by Roberta Banghart <bobbi744@...> on Dec 18, 1997