Chicken Or Turkey Soup
|Leftover poultry||1 (Use Meat And Bones)|
|Water||4 Cup (64 tbs) (adjust quantity as needed)|
|Chicken bouillon cubes||3 (Optional)|
|Onion||1 Medium, chopped|
|Green pepper/Red pepper||1⁄2 , chopped|
|Celery stalks||2 Large, sliced|
|Canned solid pack tomatoes/1 1/2 cup canned tomatoes||1 Pound (1 Can)|
|Chopped parsley||2 Tablespoon|
|Seasoning salt||1 Teaspoon|
|Uncooked rice||1⁄3 Cup (5.33 tbs)|
|Frozen okra||4 , sliced (Optional)|
Put the cooked chicken or turkey into a large pan; include also any uncooked parts of the birds, such as necks or backs.
Cover with water.
Simmer slowly about 2 hours; refrigerate.
When you are ready to make the soup, skim off fat from the stock.
Remove the bones and skin, cutting off good meat pieces; reserve meat.
Strain stock, measure, and add water if needed to make 2 quarts.
Bring to a boil, adding the bouillon cubes only if needed to enrich the stock.
Add the onion, green pepper, celery, tomatoes, parsley, Worcestershire, seasoning salt, rice, okra (if used), salt, and pepper.
Simmer until vegetables are tender.