Making Chicken Soup (part 2)

1. let broth cool overnight, with veggies, bones and meat separate
2. skim off fat from broth (it helps if you put it in a tall narrow container)
3. separate meat from bones
4. combine meat, veggies, gelatin (this is what the broth becomes if you boil as long as I do and cool overnight) and a can or two of diced tomatoes (and whatever extra veggies you want)
5. boil and serve

also, be careful not to add too many noodles. If you're thinking of adding a cup, add more like a quarter of a cup. Those noodles will expand on you when left in the soup. You'll be left with a chicken soup-flavored noodle dish before you know it!

Category:

Howto & Style

Tags:

• food
• chicken
• soup
• from
• scratch