Yield: 4 servings
|2¼ pounds||Chicken, cut in serving pieces|
|2 cups||Cooking apples, peeled and thinly sliced|
|1 tablespoon||Uncooked oats|
|½ cup||Sour cream|
|1 \N||Egg yolk, optional|
Place chicken and 6 cups water in large kettle. Bring to a boil; reduce heat, cover and simmer 30 minutes, skimming as necessary. Chop parsley leaves and set aside. Add stalks and salt to broth. Simmer 50 minutes more. Place apples, remaining ¼ cup water and honey in a covered saucepan and cook gently until apples are just soft. Remove parsley stalks and chicken pieces from brith. Remove skin and bones; dice meat. Toast oats on a baking sheet at 400 until light brown.
Stir oatmeal into sour cream, then add to soup. Simmer 5 minutes. Add diced chicken and apples and simmer just until heated through. Remove from heat. If desired, beat egg yolk with 2 tablespoons of the hot soup. Stir mixture into soup until soup thickens. Sprinkle with chopped parsley and serve.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 02-13-95