Recipe - Bobbies Chicken Vegetable Soup

2 pound Chicken necks; backs and
wings, or any chick. piece*
(up to 21/2)
1 cup Chopped onion
1 cup Chopped celery
1 cup Chopped carrots
One fourth cup Tomato juice or V8 juice
OR chopped whole fresh
tomatoes
One fourth Green pepper; chopped (up to
1/2)
2 teaspoon Salt
One half teaspoon Pepper
2 Potatoes; minced , opt.
1 pack Mixed vegetasbles or any
leftover; veggies
4 ounce Uncooked noodles OR; (up
to 6)
One half cup 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 NonTomato 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 MCRecipe Digest V1 #965 by Roberta Banghart
bobbi744@sojourn.com on Dec 18, 1997