Chukar Soup

Last night I made chukar soup for my husband. For you city folk, that's a kind of bird. Sort of tastes like a chicken.

I've decided that this year I'm going to share my recipes with you. As I cook a successful dish, I'll post the recipe. That way, you can share in my cooking success, or at least endeavor.

CHUKAR SOUP -
Cooking time - 1 hour

2 boxes of Swanson's chicken broth (or chicken bouillons with water)
2 carrots
2 stalks celery
1 turnip or leek (for sweetness)
onion
rice or orzo
mace
marjoram
black pepper

Pour the soup broth in a soup pot. Peel and chop up carrots into bite-sized pieces. Do the same with celery and turnip or leek. Chop 1/2 onion into fine pieces. Pour all vegetables into soup. Season with black pepper, salt, 1/2 teaspoon mace and good pinch of marjoram. Heat to boiling.

Clean and put birds into pot and simmer on low for 1/2 hour or until meat is done. Take out birds, cut meat off bone. Put in 1/3 cup rice or orzo and let cook 15 minutes. Put meat back in pot and simmer.