INGREDIENTS

INSTRUCTIONS

WASH CHICKEN THOROUGHLY, INSIDE AND OUT, UNDER COLD RUNNING WATER.
DRAIN WELL. PLACE CHICKEN IN STOCK POT OR STEAM-JACKETED KETTLE; ADD
WATER, SALT AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 1
HOUR OR UNTIL TENDER. REMOVE CHICKEN; STRAIN STOCK; RESERVE STOCK FOR
USE IN STEP 5. REMOVE  MEAT FROM BONES; CUT INTO 1 INCH PIECES. SET
ASIDE FOR USE IN STE RECONSTITUTE MILK; ADD WATER;    MIX THOROUGHLY.
HEAT TO A SIMMER IN STEAM-JACKETED KETTLE OR STOCK POT. DO NOT BOIL.
ADD ONIONS AND CELERY TO MILK AND WATER; BRING TO A BOIL; ADD CREAM  OF
CHICKEN SOUP. BLEND THOROUGHLY; BRING TO A SIMMER. ADD CHICKEN,
PEPPERS AND PIMIENTOS TO SAUCE; HEAT TO SERVING TEMPERATURE.  NOTE:  1.
IN STEP 6, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB  CHOPPED ONION AND
6 LB 14 OZ FRESH CELERY A.P. WILL YIELD 5 LB  CHOPPED CELERY.  NOTE:
2.  IN STEP 6, 2 OZ (2 1/3 CUPS) DEHYDRATED ONIONS MAY BE  USED. SEE
RECIPE NO. A01100.  NOTE:  3.  IN STEP 7, 1 LB 4 OZ FRESH SWEET PEPPERS
A.P. WILL YIELD 1  LB CHOPPED PEPPERS.  NOTE:  4.  IN STEP 7, 2 1/2 OZ
(2 CUPS) DEHYDRATED GREEN PEPPERS (SEE  RECIPE NO. A01100) OR 1 LB
FROZEN, DICED, GREEN PEPPERS MAY BE USED.  THAW PEPPERS.  NOTE:  5.  IN
STEP 7, 2-7 OZ CN CANNED PIMIENTOS MAY BE USED.  NOTE:  6.  ONE D LADLE
MAY BE USED. SEE RECIPE  NO. A00400.  Recipe Number: L14702  SERVING
SIZE: 1 CUP (8 1  From the <Army Master Recipe Index File> (actually
used today!).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 36
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 3.4mg
Sodium: 929mg
Potassium: 80.3mg
Carbohydrates: 5.3g
Fiber: 1.3g
Sugar: 1.4g
Protein: 1.7g