Stock:
3 kg of rabbit or chicken wings
3 cups (chopped) of carrot cubes
2 and 1/2 cups (chopped) of onions cubes
2 cups (chopped) of celery cubes
20 sprigs of parsley
2 bay leaves
2 sprigs of thyme
2 green scallions
Soup:
350 g of whole wheat bread
450 g of cooked and shredded chicken
1 chopped onion
1 tablespoon of butter
1 cinnamon stick
2 small cloves of garlic
Stock:
3 kg of rabbit or chicken wings
3 cups (chopped) of carrot cubes
2 and 1/2 cups (chopped) of onions cubes
2 cups (chopped) of celery cubes
20 sprigs of parsley
2 bay leaves
2 sprigs of thyme
2 green scallions
Soup:
350 g of whole wheat bread
450 g of cooked and shredded chicken
1 chopped onion
1 tablespoon of butter
1 cinnamon stick
2 small cloves of garlic
Stock:
Tie the parsley, bay leaves, thyme, and green scallions together
Place them in the pot with the other ingredients and cover with water
Simmer for 3 hours
Let it cool and strain through a sieve
Soup:
Soak the bread overnight
Add the cinnamon stick and bread to the ready stock
Cook until the grains are tender and add the chicken
In a skillet, sauté the onion in butter and join with the soup
Simmer for 10 minutes over medium heat.
