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Cream of Chicken Soup from Bishop Pratt Recipe

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This recipe for Cream of Chicken Soup from Bishop Pratt is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (2-3 lb. ) chicken
3-4 quarts water
About 1 Tbsp. salt
3-4 carrots
3-4 stalks of celery
1 onion
Garlic
poultry seasoning
salt and pepper
1 cup flour (more or less)
1 1/2 cubes butter
Directions:
Directions:
Boil chicken until tender in water with 1 Tbsp. salt. Remove chicken, cool slightly, then debone. Return bones and skin to pot and boil 2-3 more hours. Strain broth and skim fat off. Add water if necessary and bullion if broth is weak.
Dice vegetables and boil in broth until tender. Season to taste with poultry seasoning, salt and pepper. Return diced chicken to broth.
Make a rue of flour and butter. Stir this in a frying pan over low heat until floury taste is gone. This should be thick. Use a wire whip.
Be sure the soup is boiling; add the rue, a spoonful at a time until desired thickness. Half and half may be added for more richness. More water, bullion, and rue may be added to stretch the meat and vegetables. Add homemade noodles (recipe in book).

 

 

 

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