Her was her secret tip for clear broth. 1st bring the water to a very hard boil. Then add chicken or ox tails with 3 bay leaves and 1 Tbls kosher salt. Bring back to soft simmer and cook 1&1/2 hours. When we are making chicken soup we like to use chicken leg & thighs quarters. You can get a 10 lb bag for under $7.00. For ox tails usually 2-3 pounds.

Then remove the meat.  My Grandma would save the legs & put them back in when serving for the children. Other wise the meat was saved & used for something else like chicken salad spread, etc.

Now add to the broth 1 Tbls better than bouillon chicken bouillon,  carrots, white turnips, celery & onions. Bring back to simmer for 1/2 to 1 hour. If adding noodles always cook in separate kettle then drain & rinse before adding to soup.

Carrie never had ox tail soup until he meet Mark. Now it’s one of his and the dogs favorite too!!

Always make way more than you need. Freeze leftovers in the new screw top containers for later use.