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Farmhouse Chicken Soup

Yield: 1 Servings

Ingredients and directions for this recipe

4 lb Chicken
1 tb Salt
4 qt Water
1 lg Onion of leek
1 lg Carrot
2 Stalks celery with leaves
1 Bay leaf
6 Peppercorns
2 tb Chicken fat or oil (This
-ingredient dates this
-recipe.)
1 md Onion, diced
2 tb Flour
1 c Parve milk or cream
-substitute
1 1/2 c Broccoli, cut up
4 oz Elbow macaroni, cooked

Here is a favorite for many years. I don't remember the original source -
probably a magazine - but it is in a wonderful book put out by
GBARC(Greater Boston Assoc. for Retarded Citizens) in 1979.

Place whole chicken or parts in soup pot with salt, water. Bring to boil,
skim. Add next five ingredients. Simmer until chicken is tender(2 Hours).
Cool slightly. Remove chicken, set aside, remove meat from bones. Strain
soup, chill, remove fat from top. Heat chicken fat(I would change this),
cook onion till transparent. Stir in flour, add parve liquid, 1 1/2 qts.
soup (freeze rest), broccoli. Cook 5 min. Add macaroni and cut up chicken.
Heat. Makes 2 qts. It is really a full meal with salad and bread.

See also:
Previous recipe Farmhouse Casserole
Next recipe Farmhouse Duckling With Orange And Passion Fruit Sauce

Or try one of these recipes:
Lime Marinated Salmon With Papaya
Tabbouleh (lebanese Style)