Chicken bone soup broth
6 cups(aprx)
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Necks, gizzards, and breastbones from 6 chickens, frozen or thawed | ||
| 6 | cups | Water |
| 1 | Onion; coarsely chopped | |
| 1 | Bay leaf; broked | |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| Celery tops | ||
| Carrots | ||
| Parsnips | ||
Directions
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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