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.