CHICKEN SOUP

The Manor chicken soup , the first pot for the year . I was unable to get get chicken feet for the stock , so I had to settle on 1 kg of chicken wings from Valley poultry in Mannys market Morwell plus 1 kg of chicken ribs . At home I added the chicken wings to a large saucepan along with 1 kg of packaged chicken stock and 2 litres of water . Bring to the boil and simmer for for 40 minutes . While waiting trim the chicken ribs of any skin and the central and joint bone , finally slice the rib meat with a sharp knife . Remove the chicken wings to a colander to cool , add the trimmed and sliced rib meat to the stock and continue to simmer ... Remove the skin from the wings and the meat from the bones . Add the meat to the stock . Add 3 packets of dried chicken noodle mix . Mix through to combine . Add 300gm of fresh shredded carrot and 300gm of baby spinach leaf , keeping the mix to a simmer at all times . Now add 2 tbs of minced garlic and stir through along with 1 can of whole kernal corn including juice ( 420 gm ). Add 1 small sweet potato peeled and cubed , as well as 1 medium potato washed and cubed and finally 1 onion peeled and sliced into thin wedges . Your dish of healing and filling is nearly done , add 3 rounds of dried fetticine , randomly broken , stirred through with 1 extra packet of the dried chicken noodle mix ... Continue to simmer until your soup is thickened and the vegeatbles and pasta are tender . Every year my recipe gets better . Serve with buttered sourdough or bread of your choice .