Chicken Soup

Ingredients

• a well-cleaned chicken
• some salt
• 1 onion
• 2 leeks
• a little fine-chopped parsley

Method

1. 1

   Place chicken in a kettle covered with cold water.

2. 2

   Boil and add salt, onion, and leeks.

3. 3

   Cover tightly and boil until chicken is tender.

4. 4

   Strain the soup, return to kettle, and boil with rice, farina, nudles, or dumplings.

5. 5

   Add parsley before serving.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 19. The excerpt below is the record exactly as published.

2 leeks, 1 onion, 1 blade of mace, and 2 sprigs of parsley; cover and boil till the chicken is tender ; then strain through a sieve and use as directed above. Chieken Sonp* — Place a well-cleaned chicken in a soup kettle covered with cold water over the fire ; as soon as it boils add some salt, 1 onion, a bouquet, and 2 leeks ; cover the kettle up tightly and let it boil until the chicken is tender, which will take about 3 or 4 hours if the chicken is old, otherwise about 2 hours. When the chicken is done take it out and strain the soup ; put the soup back into the kettle again and boil in it either parboiled rice, farina, nudles, or small dumplings ; shortly before serving add a little fine-chopped parsley. The chicken may be served with egg sauce or may be used for chicken salad. Another way is to melt a tablespoonful butter in a saucepan, add 2 tablespoonfuls flour, and stir until the flour has absorbed all the butter ; then add it to the soup. Place also small dnmplings in the soup and let them boil for 6 minutes, and add shortly before serving a little chopped parsely ; cut the chicken into 8 pieces ; season with salt and pepper ; dip in beaten egg and bread crumbs, and fry in butter and lard to a light brown ; pour 1 pint 26 SOUPS, Etc. of Bechamel sauce on a hot dish, arrange the chicken over it^ and serve. Or prepare a batter of 7^ cup flour, 2 eggs (yolks and whites beaten separately), 1 cup of milk, and a little salt ; dip the pieces of chicken into the batter, fry light brown in boiling fat or Vs ^^^ ^^^ Y» butter, and serve with maitre (Thdtel butter. Turkey Soup. — This soup is made the same as chicken soup

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