Cream of Chicken Soup

Ingredients

• 3 cups of chicken stock
• Salt
• 1 slice onion
• 1/2 teaspoon pepper
• 1/4 cup celery tops
• 2 tablespoons chicken fat or butter
• 1 cup hot milk
• 3 tablespoons flour

Method

1. 1

   Cook stock, onion, and celery for fifteen minutes, and strain; add hot milk and seasonings, and thicken with chicken fat and flour blended together.

2. 2

   The amount of salt will depend upon the quantity in the stock.

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 24. The excerpt below is the record exactly as published.

CREAM OF CHICKEN SOUP 3 cups of chicken stock, Salt, 1 slice onion, Yz teaspoon pepper, J4 cup cekry tops, 2 tablespoons chicken fat or butter, ^ 1 cup hot milk, 3 tablespoons flour

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