| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soup | 8 | Servings | |
INGREDIENTS
| 3 | sm | Onions |
| 6 | Stalks celery | |
| 1/2 | c | Butter or margarine |
| 1 | tb | All-purpose flour |
| 1 1/2 | ts | Salt |
| 1 | (3.5-4 pound) tender chicken | |
| 1/2 | tb | Peppercorns |
| 8 | c | Water |
| 1 | c | Evaporated milk |
| 1 | c | Cooked rice |
INSTRUCTIONS
Chop onions and celery very fine. Saut. in butter or margarine in heavy frying pan. Stir while cooking, but do not brown. Add flour, sprinkling over all. Mix well and allow to simmer for 10 to 15 minutes. Place salt, chicken, peppercorns, and water in a large soup pot; bring to boil. Add the cooked onion mixture. Cover and cook slowly until chicken is very tender, about 1 1/2 hours. Remove chicken and take meat from bones. Strain stock through cheesecloth. Skim all fat from stock. Add chopped chicken and evaporated milk. Season to taste. Heat only to boiling point. Place portion of cooked rice in heated soup bowl, and add soup. Serve very hot. Yield: 8 servings. 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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