| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soup |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 1/4 |
c |
Flour |
| 3 |
c |
Chicken broth |
| 1/2 |
c |
Chopped celery |
| 1/4 |
c |
Chopped onion |
| 1 |
c |
Milk or cream |
| 3 |
|
Chicken breasts |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Boil chicken, celery & onion till done. Remove chicken & shread meat.
Reserve broth. Melt butter in top of double boiler over direct heat. Slowly
stir in flour. Stir in broth & milk. Cook until smooth & thick. Add
shredded chicken. Add salt & pepper to taste.
MRS. VICTOR JEUNGEL, JR.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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