Dear Abbey: this is a good one

[Atticus Pizzaballa]

Neighbor Has a Bone To Pick With Soup


By Abigail Van Buren


Dec 25, 2021 - Letter 2 of 4


DEAR ABBY: I have a good friend who loves to make me chicken soup. She brings it over proudly and enjoys giving me the container. The soup is delicious, except for one thing: It has tiny bones in it. I can't stand the texture of these little bones, and I'm worried about swallowing one inadvertently.



I have talked to her about it. She said that's the way her mom used to make chicken soup. She also told me the bones are edible because they're very small, and they are inevitable because she is using the whole chicken. She promised to strain the soup for me before adding the other ingredients. Unfortunately, I found bones in the strained soup as well.



Abby, I don't know what to do. I really don't want to eat the soup. I don't want to waste it, but it would crush her if I told her I didn't want the soup anymore. Any ideas? -- DONE WITH THE SOUP



DEAR DONE: Remove the vegetables from the soup she brings and strain it again, through cheesecloth or a fine strainer. Once you have clear broth, return the veggies to the liquid and enjoy it.

LOL Does anyone make Chicken Soup this way! 

[Clipper]

We cook the chicken with the veggies in the stock and we pull it off the bones and return it to the pot while the veggies and noodles finish cooking.

[Atticus Pizzaballa]

I just open a can! Much easier and far less work.

[Clipper]

LOL!

[kit]

You have to cook the bones at least a little while because that's where the Jewish Penicillin lives.

[Clipper]

We cook the chicken until it is falling off the bones, and we start with low sodium boxed stock to begin with. I usually make soup with skin-on thighs, celery, onion, and carrots.

I am debating whether to make bean soup or cabbage soup with the bone from our Christmas ham and some of the left over meat. The only problem with putting ham in soup is the sodium. By the time the soup is done you have simmered every bit of the salt out of the ham and into the broth.

[Atticus Pizzaballa]

easier and tasty too