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Practically Free Soup

List of Ingredients




Chicken Wings, Gizzards, Necks, Backs
Water
Salt and Pepper, to taste
1-2 Garlic Cloves
Celery with Leaves
Onion, sliced thick
Carrots, sliced thick
Spring Onions
Tomatoes, canned or fresh
Any or all of the following herbs:
A palmful of Parsley, fresh or dried
Dill Weed, fresh or dried (about 1 t)
Celery Salt or Powder, to taste
Onion Powder or Flakes
Chicken Bouillon Cubes


Recipe



Put chicken parts in a large vessel and cover with cold water. Bring to a boil and skim any scum that forms on top.
Add any of the above vegetables, salt, pepper and herbs. I use lots of celery leaves for flavor. Boil several hours, tasting and correct seasonings. If too bland, add several bouillon cubes for a boost.
Pour entire contents through a colander and/or seive to strain. Repeat until almost clear of herbs. Discard celery and onions, saving the carrot chunks for the soup. Return stock to vessel.
Pick over chicken for any salvagable meat and add to soup.
Add a can of Veg-All (mixed vegetables) OR fresh, diced carrots, celery, potatoes, corn, peas, etc.
Add COOKED ditalini (small macaroni), pastina, rice or barley to soup and heat until vegetables are cooked through.
Do NOT cook the macaroni, rice, barley, etc. IN the soup as it will absorb much of the liquid.
I never use a recipe to make this and it always comes out wonderful.
I save all gizzards, necks, backs and wings in a container in the freezer until I have enough to make this.