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  • Country Style Chicken Soup

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    Country Style Chicken Soup
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x (4-lb.) stewing chicken, cut into pcs
    • 1 c. Minced onion
    • 1 x Carrot, peeled and quartered
    • 1 x Bay leaf
    • 1 tsp Salt
    • 8 c. Water
    • 1/2 c. Fresh breadcrumbs
    • 1/2 tsp Salt
    • 1/2 tsp Poultry seasoning
    • 1 x Egg
    • 1 Tbsp. Minced parsley
    • 2 x Carrots, peeled
    • 2 stalk celery
    • 1/4 c. Chicken fat
    • 1/3 c. All-purpose flour
    • 1 c. Lowfat milk

    Directions

    1. Place chicken in a large heavy pot with onion, quartered carrot, bay leaf, 1 tsp. salt, and water; simmer for 2 to 3 hrs, or possibly till tender; remove chicken and refrigeratestock. Remove chicken from bones; throw away skin; reserve 1 c. chicken for soup. (Refrigerateremainder to use for salad, casserole, or possibly other chicken dish.)
    2. Grind 1 c. chicken; add in breadcrumbs, 1/2 tsp. salt, poultry seasoning, egg, and parsley; blend. Form firmly into small balls; set aside. Remove layer of fat from chilled stock; reserve. Heat chicken stock
    3. (there should be 4 c.). Cut carrots and celery into matchstick-size pcs; add in to stock; cook for 10 to 15 min, or possibly till tender. Heat 1/4 c. chicken fat in saucepan; blend in flour; add in lowfat milk slowly, stirring constantly. Pour mix slowly into stock; cook, stirring constantly, till mix is thickened. Drop chicken balls into soup; heat for 5 min more; serve.
    4. Yield: 4 to 6 servings.

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