Grandmom's Hungarian Chicken Soup Recipe

• 8 chicken wings or possibly 2 wings, 2 thighs & 2 legs
• Water
• 1/2 head of green cabbage
• 1 pound fresh carrots
• 2 lg. onions, unpeeled
• 3 stalks celery
• 2 potatoes
• 1 tomato, cut in half
• 6 sprigs parsley
• 1 teaspoon paprika
• 2 tbsp. salt sense
• 1 tbsp. Lawry's Seasoned Salt
• 1 teaspoon onion pwdr
• 1/2 teaspoon black pepper

1. In a large stock pot, cover vegetables and chicken with about 6 qts of water and bring to a rolling boil.
2. Skim off any chicken residue from the top of broth and throw away.
3. Turn down the heat to simmer and add in spices.
4. Cook till the carrots are tender but not mushy.
5. Serve the vegetables and meat on a separate platter.
6. To produce a clear broth, pour it through a strainer before pouring over the soup noodles.
7. NOTE: Extra broth freezes beautifully for later use.

chicken, water, head of green cabbage, carrots, onions, stalks celery, potatoes, tomato, parsley, paprika, salt sense, salt, onion pwdr, black pepper

Taken from cookeatshare.com/recipes/grandmom-s-hungarian-chicken-soup-41116 (may not work)