Hungarian chicken soup ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | pounds | Chicken, cut in serving pieces |
| 6¼ | cup | Water |
| 1 | bunch | Parsley |
| 1 | teaspoon | Salt |
| 2 | cups | Cooking apples, peeled and thinly sliced |
| 1 | teaspoon | Honey |
| 1 | tablespoon | Uncooked oats |
| ½ | cup | Sour cream |
| 1 | Egg yolk, optional | |
Directions
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