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CATEGORY CUISINE TAG YIELD
Meats Soup 16 Servings

INGREDIENTS

12 c Water
1 Whole chicken breast
3 tb Chicken stock base
1 ts Salt
2 Stalks celery; with tops
1 tb Freeze-dried chopped chives
2 tb Minced onion
1/2 ts Celery salt
1/4 ts Thyme leaves
1/4 ts White pepper
1 c Sliced carrots
1 c Diced potatoes
1 pk (10-oz) frozen corn
1 pk (10-oz) frozen peas
1 Whole pimiento; chopped fine
1 c Clam juice
1 ts Parsley flakes
1 1/2 c Minced Chesapeake Bay soft-shell clams (about 3 dozen)

INSTRUCTIONS

Combine water, chicken, chicken stock base, salt, and celery in a large
saucepan; simmer for 1 hour. Discard celery, remove chicken, and finely
chop the meat; set aside. To the stock add remaining ingredients except the
clam juice, parsley flakes, clams, and chopped chicken. Simmer for 20
minutes; then add remaining ingredients. Continue cooking for 5 minutes.
Yield: 4 quarts.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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