Chicken Or Turkey Soup Recipe
Ingredients
| Meat and bones from leftover poultry | ||
| Water | ||
| 1 medium-sized onion, chopped | ||
| 1/2 green or red pepper, chopped | ||
| Celery stalks | 2 Large, sliced | |
| Canned tomatoes | 1 Can (10oz) | |
| Parsley | 2 Tablespoon, chopped | |
| Worcestershire | 2 Teaspoon | |
| Seasoning salt | 1 Teaspoon | |
| Rice | 1/3 Cup (16 tbs), uncooked | |
| Okra | 4 , frozen | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put the cooked chicken or turkey into a large pan; include also any uncooked parts of the birds, such as necks or backs.
Cover with water.
Simmer slowly about 2 hours; refrigerate.
When you are ready to make the soup, skim off fat from the stock.
Remove the bones and skin, cutting off good meat pieces; reserve meat.
Strain stock, measure, and add water if needed to make 2 quarts.
Bring to a boil, adding the bouillon cubes only if needed to enrich the stock.
Add the onion, green pepper, celery, tomatoes, parsley, Worcestershire, seasoning salt, rice, okra (if used), salt, and pepper.
Simmer until vegetables are tender.
Cover with water.
Simmer slowly about 2 hours; refrigerate.
When you are ready to make the soup, skim off fat from the stock.
Remove the bones and skin, cutting off good meat pieces; reserve meat.
Strain stock, measure, and add water if needed to make 2 quarts.
Bring to a boil, adding the bouillon cubes only if needed to enrich the stock.
Add the onion, green pepper, celery, tomatoes, parsley, Worcestershire, seasoning salt, rice, okra (if used), salt, and pepper.
Simmer until vegetables are tender.
Chef
