| 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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