| 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.
A Message from our Provider:
“Sunsets – a gift from God”