Yard Bird Soup Recipe

How to make it

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• 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!

See?? Hot as fire!   Close

In the pan...   Close