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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Vegetable and Chicken Soup a la Dad Recipe

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This recipe for Vegetable and Chicken Soup a la Dad is from Palmer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 chicken carcass with skin, broken into small pieces
1-2 large onions, chopped (depending on taste)
4-6 bay leaves (depending on taste)
Good amount of garlic, minced (Katherine used 6 large cloves)
1 ladle barley or rice or macaroni, uncooked
Favorite vegetables: carrots, corn, peas and/or celery in equal amounts
Favorite seasonings: parsley, thyme, mint, salt, pepper, marjoram, etc.
Directions:
Directions:
- In a large soup pot, add carcass, skin and water to cover carcass ~ 2½ inches; cover; bring to a boil; simmer for a "few" hours.
- When the meat falls off the bone, you can stop simmering. Pour pot contents (or stock) through a strainer and let cool.
- Remove meat from bones and discard bones and skin.
- Skim fat from cooled stock; return stock to pot and reheat.
- Cook barley, rice or macaroni according to package directions. When done, add to stock and heat.
- Add vegetables and cook until tender, ~ 20-30 minutes.
- Add favorite seasonings and simmer to combine.
Personal Notes:
Personal Notes:
Dad says, "Don't be afraid to experiment with starch, vegetables or seasonings" -- make it your own!

 

 

 

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