Recipe - Farmhouse Chicken Soup

4 pound Chicken
1 tablespoon Salt
4 qt Water
1 lg Onion of leek
1 lg Carrot
2 Stalks celery with leaves
1 Bay leaf
6 Peppercorns
2 tablespoon Chicken fat or oil (This
ingredient dates this
recipe.)
1 md Onion, minced
2 tablespoon Flour
1 cup Parve milk or cream
substitute
1 One half cup Broccoli, cut up
4 ounce Elbow macaroni, cooked

Here is a favorite for many years. I don't remember the original source
probably a magazine but it is in a wonderful book put out by
GBARC(Greater Boston Assoc. for Retarded Citizens) in 1979.

Place whole chicken or parts in soup pot with salt, water. Bring to boil,
skim. Add next five ingredients. Simmer until chicken is tender(2 Hours).
Cool slightly. Remove chicken, set aside, remove meat from bones. Strain
soup, chill, remove fat from top. Heat chicken fat(I would change this),
cook onion till transparent. Stir in flour, add parve liquid, 1 One half qts.
soup (freeze rest), broccoli. Cook 5 min. Add macaroni and cut up chicken.
Heat. Makes 2 qts. It is really a full meal with salad and bread.

Posted to JEWISHFOOD digest V97 #025 by "Judy Sherman" jsherman@ici.net
on Jan 21, 1997.