Chicken Soup

Ingredients

• Chicken soup is sold in tins
• a small amount of boiling milk
• a little white roux
• a few leeks

Method

1. 1

   Place the tin of chicken soup in boiling water for 20 minutes.

2. 2

   Open and serve.

3. 3

   For white soup, add boiling milk and white roux.

4. 4

   For Cocky-Leeky, boil sliced leeks in the broth until tender, add cooked fowl, and heat through.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 53. The excerpt below is the record exactly as published.

CHICKEN SOUP. — Chicken soup is sold in tins, and can be served quickly by simply placing the tin in a small saucepan of boiling water, which should be kept boiling for twenty minutes, when the tin can be opened and the soup poured into a basin and served. This is a convenient method of obtain- ing a hot supper for those who are doomed to live in bachelor apartments, as the soup can be easily warmed up over a spirit lamp or gas jet. Chicken soup in tins can also be turned into white soup with the addition of a small amount *of boiling milk and a little white roux. Chicken Soup is also used for making that popular Scotch soup known as “ Cocky-Leeky.” The broth, or soup, should be poured off, and a few leeks

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