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  • * 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


  • 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.

Categories: Jewish 
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