| 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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