| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 12 | Servings | ||
INGREDIENTS
| 3 | lb | Fryer |
| 3 | qt | Water |
| 1 | tb | Salt |
| 1 | ts | Pepper |
| 3 | Stalks celery | |
| 5 | Carrots | |
| 1 | Onion | |
| 3 | Potatoes | |
| 1 | c | Steel cut oats ( usually found in health food stores) |
INSTRUCTIONS
Source: My Mother Place fryer, water, salt and pepper in pot and bring to a boil while cutting up vegetables. Cut vegeies is bite size pieces Add to pot and simmer for 1 hour stirring every 15 minutes to prevent oats from sticking. when finished cool and cut chicken up in soup and serve. It's delish. My family likes a soup that's more than just a watery soup. This has life to it. Posted to JEWISH-FOOD digest V97 #081 by Shulie9@aol.com on Mar 9, 1997
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