Recipe

Yard Bird Soup Recipe

Add Step-by-Step Photos	Rae760 / All my dishes 1 year, 3 months ago This is another recipe from my childhood. My mom and us three girls were always on a tight budget, and getting the most out of your food was a must. My mom always called it her 'yard bird soup' and stretched one meal into two! Prep:30m Cook:20m Servings:6	Rae760
	easy leftover use chicken soup

See?? Hot as fire!

In the pan...

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Ingredients

1 baked chicken carcass (from previous night's dinner, with juices that have become like jelly, I bake my chicken in a small casserole dish, so I don't loose the juices)

1 cup uncooked rice

3 long celery stalks

handful of baby carrots or 1 long carrot peeled

thyme

dill weed

celery salt

chicken bullion

salt and pepper

Directions

Place a 3-quart sauce pan next to your dish with the chicken so you don't have to go far, and prepare to get greasy.

Get the jelled juices from beneath the layer of fat/lard that is quickly melting, and add to pan. It tends to separate best when very cold.

Bone chicken, taking time to avoid bone, gristle, fat, and skin, place in pot in edible pieces.

Once you've washed your hands and cleaned your fingernails best you can, add water to about two inches from top of pan. Place pan on stove and set on high flame.

Get your rice cooking in a second pan, according to pkg. directions.

Season your soup with the chicken bullion, I use about 1 tbsp-2 tbsp, depending on the amount of juices I was able to get from the bottom of the pan, because chicken juices vary from chicken to chicken. Sprinkle celery salt, about a tsp, dill weed about 1/2 a tsp depending on your tastes, and then thyme about 1/2 tsp. Salt to your liking, as well as pepper, taste as you go, just don't burn yourself like I do!

Stir well, and start cutting up your celery and carrots.

Add your veggies and turn down soup to a med. rolling boil.

Once rice is done, remove from heat, check tenderness of veggies, may need to cook longer.

If they are to your liking, add rice to soup, stir well.

Serve and allow to cool, as soup comes out hot as fire and requires much stirring!

Note**I don't actually measure anything, I am guessing at amounts of seasonings, I've decided it is trial and error, no two 'yard bird soups' come out the same. Sometimes I put in more or less of everything, it probably depends on the tastes of the cook that day, which is me!

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