| Makes: | 4 servings |
| Prep Time: | 45 minutes |
| Cook Time: | 4 minutes |
| Ready In: | 49 minutes |
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After I learned how to make this classic chicken soup, I could not believe how many pots of soup I had been throwing away everytime I threw out either a chicken or turkey carcus. This is such a simple and delicious soup - great for the Bird Flu season or anytime comfort food is needed. |
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| Ingredients |
| 1 chicken or turkey carcus |
2 carrots coin sliced |
| 1/2 small onion chopped |
1 stalk of celery with leaves |
| 1 tbsp Wylers Chicken Granuels |
1/2 cup of your favorite pasta |
| salt to taste |
black pepper to taste |
| garlic powder to taste |
1/4 cup parsley |
| 1 cup leftover cooked chicken or turkey meat |
3 quarts water |
| blob of butter |
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| Directions |
In a five quart stock pot, pour the 3 quarts of water. Add the carcus, carrots and the Wylers chicken granules or bouillion cube. You do not have to remove the meat off the bones. Boil for 30 minutes.
In another small pan boil in water the onion, celery and butter for 20 minutes.
Remove the carcus from the pot and remove any meat. Add the meat back to the stock and also add the cooked chicken.
Add the onion and celery to the soup pot along with your pasta and fresh parsely. Season to taste with the salt, pepper and garlic powder. Boil all ingredients together another 15 minutes. Enjoy.
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