"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Jenny's Best Ever Chicken Soup Recipe

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This recipe for Jenny's Best Ever Chicken Soup, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doug Monson
Added: Wednesday, October 4, 2006


1 whole chicken
1 quart chicken stock
2-3 chicken bouillon cubes
1/2 cup chopped onion
1/2 cup chopped carrots
1/4 lb. butter
1/4 tsp. Season All
1/3 cup flour
2 cups evaporated milk
1/2 cup chopped celery
1/2 cup rice
1/4 tsp. lemon pepper
1/4 tsp. curry

Place chicken in large pot; cover with water and season as desired. Over high heat, bring water to boil; then, reduce heat to low, cover, and simmer until fork-tender (2-3 hours). Reserve 1 quart of stock. Cool chicken; remove meat from bones in large chunks.

To stock, add bouillon cubes, celery, onion, carrots, and rice; cook for 30 minutes. Then, in a separate saucepan, melt butter, stir in flour and evaporated milk; cook to thicken, stirring constantly. When it becomes thick, stir into stock/vegetables/rice mixture. Add chicken chunks and seasonings. Heat through and serve. (If soup becomes too thick, add milk to achieve desired consistency.)




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