RFCJ RECIPE ARCHIVE
Posted by : Bob Halpern Chicken Soup #6, Quick - meat
We wanted some chicken soup and did not have the regular "fixings" in the house. So we improvised. 1. 1 bag (3 pounds) of Empire frozen chicken wings. 2. 2 onions peeled 3. 1 bag frozen carrots 4. 3 stalks of celery cut in 1 inch pieces 5. 2 tablesspoons of Better Than Boullion vegetable boullion. 6. a sprinkle of black pepper All into an 8qt pot. High fire until it boils, then simmer for about an hour and a half. You can skim the fat just after the boil begins and get most of it. When it is done, we strain the soup. The chicken pieces go into a separate disk, as do the onions. I love them both, my wife just likes the soup, carrots, celery. This was an experiment and it came out pretty good. For future use I will also keep some frozen chicken legs in the freezer. That should finish off the flavor just right.
