Granny’s chicken soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chicken stock made from leftover chicken carcass
4 oz long grain rice
3-4 diced carrots
2 chopped onions
1 diced turnip (aka 'swede' or 'rutabaga')
Water as needed
Salt and pepper to season
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Directions: |
Directions:To prepare the stock, place the chicken carcass in a large saucepan and cover with water. Simmer for an hour and a half. Remove the carcass from the saucepan, ensuring no bones are left in the stock but scraps of meat that have come off the bones are fine. Add all the chopped vegetables to the liquid together with the rice.
Cook for 30-40 minutes till rice cooked and vegetables soft, adding extra water as needed. Season to taste. It can either be served like this or blended to give a thicker soup. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: I had this soup made by my Granny, Lizzie McNaught, but it also was served regularly by my mother Betty Denney (Iain and Ailsa’s granny). I (Marianne's granny) in turn made it for my family. Hence the name of this version of chicken soup.
Of course the quantities of vegetables varied depending on what was available and sometimes other vegetables would get added but this remains the base recipe.
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