Bobbie's Chicken Vegetable Soup

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Chicken necks - backs and wings - or any chick. Piece* , (up to 2)
1 cup	62g / 2.2oz	Chopped onion
1 cup	110g / 3.9oz	Chopped celery
1 cup	110g / 3.9oz	Chopped carrots
1/4 cup	59ml	Tomato juice or v-8 juice - or
		Chopped whole fresh tomatoes
1/4		Green pepper - chopped, (up to 1/2)
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Pepper
2		Potatoes - diced, opt.
1		Mixed vegetables or any leftover - veggies
4 oz	113g	Uncooked noodles - or, (up to 6)
1/2 cup	80g / 2.8oz	Dry rice

Recipe Instructions

*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 seasonings. 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.

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.

Source:
Original Recipe by [email protected]

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