Mum's chicken & vegie soup - from the Land Down Under

by Kristen's Mum
(Bairnsdale Australia)

Find a large soup pot and chuck in a couple of chicken carcases or several chicken necks with plenty of water to cover. (In Australia we would use lamb shanks, but I know they are difficult to come by and very expensive in Canada). Boil and boil and boil this. Strain the chicken bones & other bits off. Refrigerate stock until fat settles on top of it. Spoon off all the fat and throw away.

NOW add to stock the following:
* 1 packet(serves 4) of instant chicken noodle soup
* 1 packet of French onion soup (serves 4)
* 2 or 3 brown onions chopped finely
* heaps of chopped carrot, potato, celery, brocolli, pumpkin, parsnip, peas, sweet corn, tomato, cauliflower etc etc etc - in fact any vegetable.
* plenty of parsley
* salt & pepper to taste

Again, boil the mixture for hours to allow flavours to blend and mix. Soup keeps for days in refrigerator and freezes well.

Ask Kristen how good this is!

Love from Evie, Kristen's very proud Mum