Bobbie's Chicken Vegetable Soup

Title:
Bobbie's Chicken Vegetable Soup

Yield:
10 Servings

Categories:
Chicken,
Onions,
Pasta/noodl,
Peppers,
Soups




Ingredients:





     2 lb Chicken necks; backs and


          -wings, or any chick. piece*


          -(up to 2-1/2)


     1 c  Chopped onion


     1 c  Chopped celery


     1 c  Chopped carrots


   1/4 c  Tomato juice or V-8 juice


          --OR- chopped whole fresh


          -tomatoes


   1/4    Green pepper; chopped (up to


          -1/2)


     2 ts Salt


   1/2 ts Pepper


     2    Potatoes; diced, opt.


     1 pk Mixed vegetasbles or any


          -leftover; veggies


     4 oz Uncooked noodles -OR-; (up


          -to 6)


   1/2 c  Dry rice






 *Turkey and/or turkey frame may also be used for this recipe. Cook chicken


 in water to cover. When tender, remove from broth and take meat from bones.


 Can skim fat from broth. Replace meat in broth. Add onion, celery, parsley,


 carrots and tomato juice or tomatoes and seasoniongs. Cook for 30 minutes


 at a Low Simmer. Add potatoes. When potatoes are almost tender, add


 vegetables and noodles or rice. Cook until noodles or rice are tender. Can


 chill and skim the fat before heating and serving. Can substitute leftover


 or pieces of turkey for the chicken. Variation


 : for Non-Tomato based soup omit tomatoes or tomato juice, increase water


 and add 2 T. lemon juice. MC formatting by bobbi744@sojourn.com


 


 NOTES : This recipe can be added to, deleted from or changed, depending on


 what is on hand.  Served with hot bread, it is a complete meal. We love it.


 Recipe by: Original Recipe by bobbi744@sojourn.com


 


 Posted to MC-Recipe Digest V1 #965 by Roberta Banghart


 
on Dec 18, 1997