Ingredients: necks, backs, wings and giblets from 2 chickens 1 pkq. dry onion soup mix 1/2 cup rice 2 cups egg noodles 3 chicken bouillon cubes 1-1/2 qts. water Directions:Simmer chicken in water covered for 1 to 2 hours or until the meat falls away from the bones. Strain the broth to remove all the bones. Put broth and all ingredients in a saucepan and simmer until noodles are tender. Take meat off the bones and add to the soup. Heat and serve. |