Stuffed chicken soup

Yield: 10 servings

Measure Ingredient
5 pounds Roasting chicken
4 tablespoons Butter
1 medium Onion; diced
8 slices Bread; cubed
¼ cup Parsley; minced (not curly)
1 cup Celery; diced
⅛ teaspoon Pepper
1 teaspoon Salt
8 Eggs; beaten
5 quarts Water
4 Carrots; scraped
2 Stalks celery (with tops)
1 medium Onion; (whole)
1 Root parsley
8 Sprigs parsley greens
1 large Kohlrabi
2 tablespoons Salt
¼ teaspoon Whole black pepper
3 mediums Potatoes; peeled, whole

LISA CRAWLEY TSPN00B

FOR STUFFING

FOR SOUP

Wash chicken. Make a stuffing by: sauteing onion with celery in butter.

Set aside to cool. Place bread cubes in bowl, add beaten eggs, parsley, salt and pepper and sauteed mixture. Mix well. Put stuffing inside of cavity and close the opening by sewing or with poultry pins. FOR SOUP: Bring water to a boil and slowly lower chicken into it. Add the giblets.

Let water come to a slow boil and then lower heat and simmer about an hour and a half skimming off the foam as it forms. Add salt and pepper, and all of the prepared vegetables except potatoes, cook about another hour., Add potatoes and continue simmering until potatoes are done. Carefully remove chicken, place in a roaster with a small amount of broth and roast about 30 minutes in a 375 oven, or til browned. Baste occasionally, while chicken is browning, strain the soup into a bowl and serve with cooked fine noodles as the first coarse. Carve the chicken, and serve with dressing and the vegetables as the second course.

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