English Chicken Soup

Ingredients

• cover with 2 qts. of cold water
• add 1 bay leaf
• 1 saltspoon of pepper
• add 1 tablespoon of onion juice
• Y-i teaspoon of kitchen bouquet
• and chicken blocks

Method

1. 1

   Cut the dark meat of chicken into blocks, rejecting the skin and fat.

2. 2

   Crack the bones, put them into a kettle; cover with cold water; add bay leaf and pepper.

3. 3

   Bring to boiling, and simmer gently for 1 hr.

4. 4

   Strain, put back over the fire, and boil rapidly for 30 minutes, or until reduced to a qt.

5. 5

   Now add onion juice, bay leaf, kitchen bouquet, salt, and chicken blocks.

6. 6

   When thoroughly hot, serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 113. The excerpt below is the record exactly as published.

ENGLISH CHICKEN SOUP.— This soup is usually made from the "remnants" of chicken. Cut the dark meat of chicken into blocks, rejecting the skin and fat. Crack the bones, put them into a kettle; cover with 2 qts. of cold water; add 1 bay leaf and 1 saltspoon of pepper, (bring to boiling, and simmer gently for 1 hr. Strain, put back over the fire, and boil rapidly for 30 min- utes, or until reduced to a qt.; now add 1 tablespoon of onion juice, bay leaf, Y-i teaspoon of kitchen bouquet, salt, and chicken blocks

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