QUICK CHICKEN SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • * 1 bag (3 pounds) of Empire frozen chicken wings
  • * 2 onions peeled
  • * 1 bag frozen carrots
  • * 3 stalks of celery cut in 1 inch pieces
  • * 2 tablesspoons of Better Than Boulion vegetable bouillion
  • * A sprinkle of black pepper

Directions

  • All into an 8 qt 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 dish, as do the onions. I love them both, my wife just likes the soup, carrots, celery.
  • We wanted some chicken soup and did not have the regular "fixings" in the house. So we improvised. 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.

Notes

Categories: It's Complicated  Jewish 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!