"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Grandma's Chicken Soup (low sodium) Recipe

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This recipe for Grandma's Chicken Soup (low sodium), by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 2079 -- Marlene Menheer
Added: Monday, April 3, 2006


1 (2½ to 3 lb.) - chicken, cut up
1 medium - carrot, halved
3 qts. - water
2 - celery ribs, halved
1 T. - margarine
8 to 10 - peppercorns
onion, as desired

1 T. - parsley flakes
¼ tsp. - dried thyme
¼ tsp. - dried marjoram
¼ tsp. - tarragon
¼ tsp. - dried basil
1 - bay leaf

In a large Dutch oven or stockpot, bring chicken and water to a boil. Simmer, covered, for 1 hour. Cool and remove chicken pieces and bones. Refrigerate stock until fat congeals on top. Skim fat and discard. Meanwhile, in small skillet, melt margarine; add onion, carrot and celery. Sauté 5 to 10 minutes. Add vegetables, shredded chicken and dried bouquet to chicken stock. Heat thoroughly.




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