Cream Chicken Soup

Ingredients

• 3 pints cold water
• 1 stalk celery cut in pieces
• 1 large spoon of butter
• 2 heaping tablespoonfuls of flour
• 1 pint cold milk
• salt to taste
• pepper to taste

Method

1. 1

   Simmer chicken scraps, water, celery, and onion until reduced to about one quart.

2. 2

   Strain out bones.

3. 3

   Melt butter, stir into flour, and add milk.

4. 4

   Boil until thick, then add to chicken broth just before serving.

5. 5

   Season and serve hot.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 1. The excerpt below is the record exactly as published.

CREAM CHICKEN SOUP. Scraps and bones of chicken or turkey, 3 pints cold water, 1 stalk celery cut in pieces, 1 large spoon of butter, 2 heap- ing tablespoonfuls of flour, 1 sliced onion, 1 pint cold milk, salt and pepper. Simmer slowly the chicken, water, celery and onion until reduced to about one quart. Strain out the bones. Melt butter and stir it into flour and add the milk. Boil until thick and add to the chicken broth just before serving. Season and serve very hot. — Mrs. D. H. Mangum. VEGETABLE SOUP WITH BEEF. Ten cent soup bone, 5 quarts cold water, 1 onion (small), 1 turnip, 1 potato, 1 carrot, 1 parsnip, 1 root of celery, 1 tea- cup chopped cabbage, salt and pepper to taste

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