Homemade Chicken Soup (Broth only)

1. 4 Litres of filtered or bottled Water
2. 8 Chicken necks, fresh or previously frozen, rinsed and cleaned
3. 2 Large raw carrots, cleaned, cut into strips or slices
4. 3 Large raw celery stalks, cleaned, cut into quarters or chopped.
5. 2 Large raw yellow onions, cleaned and quartered
6. 2 Garlic cloves, peeled
7. Parsley, fresh, 2 sprigs or 20 grams
8. Thyme, fresh, 3 sprigs or 30 grams
9. Bay Leaf, dried, 3 leaves
10. Salt, 2 teaspoon or to taste
11. Black Pepper, whole cloves 3-4 (to taste)

Bring 4 litres of filtered water to a boil in a large pot. Add fresh or thawed chicken necks, return to a boil and cook uncovered for approximately 2-3 minutes. Reduce heat to medium (to stop the boil) and remove "skim" from surface. Continue heating chicken necks until they are cooked right through (approximately an additional 10 mins) and gently remove from pot and set aside to cool. Once again remove any excess "skim" or fat which has accumulated on the broth's surface. Add all fresh vegetables, garlic, fresh thyme and parsley to the broth. Add the dried bay leaves and ground pepper (may choose to use a spice compartment for easy removal). Remove/shred meat from the neck bones and return it to the broth. Reduce heat to low, cover and "simmer" all ingredients for 90 minutes, stirring occasionally. Just prior to serving, season soup with salt and serve over noodles or rice of choice.

Number of Servings: 8

Recipe submitted by SparkPeople user MSTEFANYK.