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Chicken Soup for the Butt




Source of Recipe


Internet


List of Ingredients




Rib cage and bones from one roasted chicken
2 medium onions, quartered
Salt and Pepper to taste
Water
Vegetables of your choice (celery, green beans, carrots, corn, lima beans, etc.)
1/4 tsp. dried parsley
1/8 tsp. dried thyme
8 oz. egg noodles


Remove as much of the meat from the bones as you can and set aside. Place bones and onions in a stock pot, cover with water and season with salt and pepper. Bring to a boil and simmer for about 2 hours until the remaining meat has fallen off the bones and you have a clear stock. Pour the stock through a cheesecloth to remove the excess small bones, or skim with a strainer. Return the stock to the pot and place over medium heat. Reseason with salt and pepper and add vegetables of your choice. Season with parsley and thyme and simmer for an hour or so, tasting soup and adjusting seasoning as needed. Add more liquid if needed. Add egg noodles and cook until tender. Serve piping hot. Serves about 6-8.


Recipe