Country-style chicken soup

Yield: 4 Servings

Measure Ingredient
1 \N (4-pound) stewing chicken; cut into pieces
1 cup Chopped onion
1 \N Carrot; peeled and quartered
1 \N Bay leaf
1 teaspoon Salt
8 cups Water
½ cup Fresh breadcrumbs
½ teaspoon Salt
½ teaspoon Poultry seasoning
1 \N Egg
1 tablespoon Chopped parsley
2 \N Carrots; peeled
2 \N Stalks celery
¼ cup Chicken fat
⅓ cup All-purpose flour
1 cup Milk

Place chicken in a large heavy pot with onion, quartered carrot, bay leaf, 1 teaspoon salt, and water; simmer for 2 to 3 hours, or until tender; remove chicken and chill stock. Remove chicken from bones; discard skin; reserve 1 cup chicken for soup. (Chill remainder to use for salad, casserole, or other chicken dish.) Grind 1 cup chicken; add breadcrumbs, ½ teaspoon salt, poultry seasoning, egg, and parsley; blend. Form firmly into small balls; set aside. Remove layer of fat from chilled stock; reserve. Heat chicken stock (there should be 4 cups). Cut carrots and celery into matchstick-size pieces; add to stock; cook for 10 to 15 minutes, or until tender. Melt ¼ cup chicken fat in saucepan; blend in flour; add milk slowly, stirring constantly. Pour mixture slowly into stock; cook, stirring constantly, until mixture is thickened. Drop chicken balls into soup; heat for 5 minutes more; serve. Yield: 4 to 6 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .

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