Farmhouse chicken soup

Yield: 1 Servings

Measure Ingredient
4 pounds Chicken
1 tablespoon Salt
4 quarts Water
1 large Onion of leek
1 large Carrot
2 \N Stalks celery with leaves
1 \N Bay leaf
6 \N Peppercorns
2 tablespoons Chicken fat or oil (This ingredient dates this recipe.)
1 medium Onion, diced
2 tablespoons Flour
1 cup Parve milk or cream substitute
1½ cup Broccoli, cut up
4 ounces Elbow macaroni, cooked

Here is a favorite for many years. I don't remember the original source - probably a magazine - but it is in a wonderful book put out by GBARC(Greater Boston Assoc. for Retarded Citizens) in 1979.

Place whole chicken or parts in soup pot with salt, water. Bring to boil, skim. Add next five ingredients. Simmer until chicken is tender(2 Hours).

Cool slightly. Remove chicken, set aside, remove meat from bones. Strain soup, chill, remove fat from top. Heat chicken fat(I would change this), cook onion till transparent. Stir in flour, add parve liquid, 1½ qts.

soup (freeze rest), broccoli. Cook 5 min. Add macaroni and cut up chicken.

Heat. Makes 2 qts. It is really a full meal with salad and bread.

Posted to JEWISH-FOOD digest V97 #025 by "Judy Sherman" <jsherman@...> on Jan 21, 1997.

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