Chicken Soup Using Chicken Frames

Posted 2016-06-03 by finy ⇒ follow

There are many variations to a good chicken soup and this one is a very economical one as it uses frames and necks instead of pieces of chicken or a whole chicken.

The good thing also about this one is that you get a few cups of cooked chicken that you can use either in the soup or with something else, as well as having vegetables you can eat, and chicken necks, so really this broth/soup makes many meals.

Adding a lot of vegetables to this, makes it an extremely tasty soup, whether it is to be used in cooking, as I did this time, or to eat it as a meal or entree.

Preparation Time: 20 minutes
Cooking Time: 1½ hours
Makes: 10 servings approximately

Ingredients
1 kg chicken frames (3 or 4)
1 kg chicken necks
2 sticks celery, chopped in half
1 - 2 carrots, chopped in half
1 onion
1 parsnip
1 turnip
1 potato, chopped in half
Bit of broccoli
4 brussel sprouts

Method

Wash the chicken frames and take off the large pieces of fat/skin.

Wash the chicken necks and place both of these in a very large saucepan.

Add the vegetables.

Fill with water to so that the water is almost covering everything.

Cook until it is boiling, skim the top if necessary, and cook for a minimum of one hour.

I cooked it for 1½ hours and the meat was falling off the bones by then.

Remove the chicken meat/necks/frames.

Chicken necks can be frozen they are very tasty

If you want to use the vegetables in the soup, put them in a blender with a bit of the soup, and then return them back into the soup.

I wanted this soup as a base for cooking this time, so I would not have to use tinned bought soup, so I just put the vegetables over a strainer, and pressed to get the juice out of them.