Recipe#26975

Title: HAV ABOUR (Chicken soup)

Zarie Hanna

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
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.
Tastier if served the following day.
Serves 4