Ingredients
Stock
| 3 qt. | water | | 3 | bay leaves | | Poultry seasoning, as desired | | Herbs, as desired | | 2 cloves | garlic, minced or | | 1 tsp. | garlic, minced (bottled) | | 2 stalks | celery stalks, in chunks | | 3 lbs. | meat (chicken, turkey, rabbit, whatever you wish) | | 2 | lg. onions, coarsely chopped | | 2 | black peppercorns |
Soup
| 3 | carrots, diced | | 2 stalks | celery, diced | | 1 | Spanish onion, diced | | 1 cup | green beans, frozen | | 1 cup | potatoes, cubed | | 1 cup | mushrooms, sliced | | Salt and pepper, as desired | | Tobasco sauce, as desired | | Noodles or | | pasta, as desired |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Put water in large stock pot and add meat. Add remaining ingredients. Bring to boil and if you have it put a diffuser under pot and keep the heat just below a simmer. Continue cooking for 4 to 8 hours. Remove meat and allow to cool. Strain Stock and chill if necessary to remove any fat. After removing fat; return to pot. Strip meat from bone and skin. Bring to a boil and add Soup vegetables and pasta to the strained stock. Reduce to a simmer and cook until vegetables are done. Add meat and thicken if desired. Serve with fresh rolls or bread.
Author's Comments
You can use a crockpot for this. I would, but mine's to small! :)
Similar Recipes
soups