Southern Chicken Soup

Ingredients

• 1 3-lb. fowl
• 2 qts. cold water
• 3 tbs. rice, cooked
• 2 tsp. salt
• 1-8 tsp. pepper
• 1 tsp. minced parsley

Method

1. 1

   Cut meat from fowl, reserving the breast whole.

2. 2

   Cut meat into small pieces, break the bones and put them with the meat and salt water into the kettle, place the breast on top of other meat.

3. 3

   Cook four hours.

4. 4

   Remove breast as soon as tender.

5. 5

   Skim often at first, strain and add rice and breast cut in dice, also seasonings and parsley.

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 5. The excerpt below is the record exactly as published.

SOUTHERN CHICKEN SOUP 1 3-lb. fowl 2 qts. cold water 3 tbs. rice, cooked 2 tsp. salt 1-8 tsp. pepper 1 tsp. minced parsley

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