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Chicken Soup

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Course: Appetizer, Soup
Ingredients Method

Ingredients
  

Chicken Stock
  • 2 lbs chicken bones necks, backs, or a combinaition of both
  • 1 bag vegetable scraps*
  • 2 large carrots rough chop
  • 2 stalks celery rough chop
  • 1 med onion quarterd
  • 1 med potato
  • 1 Tbsp mixed dry spices like parsly, basil, peppercorns, onion and garlic powder if you have a spice ball, add all together in the spice ball.
  • 10-12 c water
  • 1 carton chicken stock optional
For the Soup
  • 2-3 med carrots peeled and sliced into bit sized pieces
  • 2-3 slalks celery sliced into bite size pieces
  • 1 large onion sliced
  • 3 Tbsp Vegeta
  • pepper to taste
  • 2 cups leftover chicken broken into bite-sized pieces (optional)
  • 2 cups cooked soup noodles prepared to instructions

Method
 

For the Chicken Stock
  1. Add chicken bones to a stock pot/large pot.
  2. Add your bag of frozen vegetable scraps, along with the additional fresh carrots, onion, celery and potato.*
  3. Fill with water until all is well covered, approx 10 cups of water.
  4. Add spices to a spice ball and add to the stock mixture. If you don't have a spice ball, just add it to your stock mixture.
  5. Bring to a boil. Cover and simmer on medium heat for about 3- 4 hours. Skim, as necessary, any fat that comes to the surface.
  6. Remove from heat and let cool.
  7. Strain the bones and vegetables out of the stock and discard.
  8. Strain again.
For the Soup
  1. Take the strained stock and add the fresh-cut onions, carrots and celery. Bring to a boil and simmer for a further 10-15 minutes until the vegetables are tender.
  2. Add Vegeta and pepper. Season to taste**
  3. Add cooked chicken if you have it/want it and let simmer another 10 minutes.
  4. While soup is simmering, cook soup noodles according to pkg. Drain and set aside.
  5. Serve up soup with soup noodles. Enjoy!
    6. * If you don't have a frozen bag of scraps, just use what you have in the fridge. Use any vegetables like peppers, beans, bok choy, celery, carrots, cabbage, broccoli stems, etc., especially if they are close to the end of their life. Don't forget some garlic cloves!
    ** Vegeta is salty. Do not salt your soup until you have added your Vegeta and pepper. Taste and decide if you need more Vegeta, seasoning or salt.
    Sometimes, if I have a part carton of chicken stock in the fridge, I will top up my stock after I have strained it. I add it with the fresh cut vegies and seasonsoning and finishing off the soup.
    For a clearer broth, stay away from starchy vegetables, although I do like to add one potato or a few lingering mini potatoes to my stock.