Chicken Soup

Ingredients

• 1 chicken
• 6 asparagus stalks
• 2 % qts. of water
• Some soupgreens
• % cup of good rice, good measure
• Salt
• % tsp. of meat extract

Method

1. 1

   The chicken is cleaned well, washed and cooked until soft with soupgreens, salt and water which requires 1.5 hours.

2. 2

   If it is an old chicken it will require 2 to 3 hours.

3. 3

   The rice is washed and put on with some cold water to get partly done.

4. 4

   When the water is all boiled down add the strained bouillon.

5. 5

   The asparagus and cauliflower are cleaned and cut into small pieces and cooked until soft with the rice in the bouillon.

6. 6

   When the soup is done the meat extract is added.

7. 7

   The chicken breast is cut into small pieces and put into the soup.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 9. The excerpt below is the record exactly as published.

CHICKEN SOUP. Quantity for 6 Persons. 1 chicken 6 asparagus stalks, a. few pieces 2 % qts. of water of cauliflower Some soupgreens % cup of good rice, good measure Salt % tsp. of meat extract

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