Chicken Soup

Ingredients

• a large fowl
• three quarts of cold water
• one onion
• a stalk of celery
• a finely chopped carrot
• two tablespoons of barley
• a pint of half milk
• half cream
• a tablespoon of flour
• a cupful of whipped cream

Method

1. 1

   Cut the chicken into pieces and simmer in cold water for 4-5 hours.

2. 2

   Add onion and celery in the last 2 hours.

3. 3

   Strain the liquid, cool, and remove grease.

4. 4

   Reheat with chopped carrot and barley until tender.

5. 5

   Add milk and cream thickened with flour.

6. 6

   Just before serving, beat in whipped cream.

Nutrition per serving

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 1. The excerpt below is the record exactly as published.

CHICKEN SOUP A delicious soup is made by cutting into pieces as for fricaseeing a large fowl to be put on the fire to simmer in three quarts of cold water for four or five hours. Add during the last couple of hours, one onion and a stalk of celery. Strain off liquid, stand it aside to cool and remove the grease from the surface. Put on the fire again with a finely chopped carrot and two tablespoons of barley, simmering until they are tender. Then add a pint of half milk and half cream boiled and thickened with a tablespoon of flour. Just before serving beat in a cupful of whipped cream

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