VR Cookbook

DIRECTIONS In a large stock pot boil chicken legs and turkey neck. Once boiled discard water and clean poultry. 1. Once clean, fill pot with fresh water and return poultry to stock pot. 2. 3.Cut vegetables and add to pot. Bring to boil and then reduce to simmer for 3 hours. 4. Add salt to taste about 1 hour into the process. 5.

Chicken Soup by Daniella Rutner

INGREDIENTS

2 chicken legs 1 turkey neck 1 yellow onion 1 Kohlrabi 1-2 parsley root 2-4 celery stalks 3 carrots Salt to taste

NOTES You can add noodles to the soup to cook or cook them separately.