Recipe: Wing Tip Soup

WING TIP SOUP

"If more meat is wanted in the soup, cook a chicken breast with the rest. Keep a container in freezer for wing tips until you have enough to use. Throw into this container all other parts not used, such as the skin backbone and tail."

2 1/2 cups chicken stock
1/2 to 1 cup dry white wine
whole bag of unused chicken parts (wing tips, bones, etc.)
1/2 cup unsalted butter
3 medium carrots, chopped
3 ribs celery, chopped
2 teaspoons coarse, kosher salt
1/2 teaspoon fresh pepper
4 leeks, soaked in 8 cups water and 2 tablespoons vinegar
10 mushrooms
2 cups thin egg noodles, uncooked
4 ounces green beans, sliced diagonally

Combine broth, wine and chicken. Simmer uncovered for 1 hour. Let chicken sit in broth until cooled, then strain. Skim fat.

Cut leeks in thin slices. Soak in water 1/2 hour. Rinse and drain well. Saute in butter with carrots, celery and seasonings for 5 to 10 minutes. Add mushrooms and simmer another 10 minutes.

Cook noodles 5 minutes in separate pot. Rinse, drain and add to other vegetables along with green beans. Simmer 15 to 20 minutes.

Remove any meat from chicken parts and add to soup.

Source: Carole Doddridge to WDBJ-TV, Roanoke, Virginia, June 5, 1999