Chicken Broth

Ingredients

• 4 quarts good stock
• 1 tablespoonful rice
• ¼ teaspoonful thyme
• 1 medium sized onion
• 1 teaspoonful chopped parsley
• 1 teaspoonful salt
• ¼ teaspoonful pepper
• 1 slice ham

Method

1. 1

   Put all the ingredients, except parsley, together into a pan and simmer gently for one hour.

2. 2

   Remove the onion, skim off the herbs and any fat that may be present, and remove the ham.

3. 3

   Put the chopped parsley into the soup tureen and pour in the soup and serve.

4. 4

   The soup may be slightly thickened by the addition of one tablespoonful of arrowroot if desired.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 32. The excerpt below is the record exactly as published.

CHICKEN BROTH. 4 quarts good stock 1 tablespoonful rice ^ teaspoonful thyme 1 medium sized onion 1 teaspoonful chopped parsley 1 teaspoonful salt •J- teaspoonful pepper 1 slice ham

Cook this with the app: pantry check, scaling, and the assistant.