Another Chicken Soup Recipe??? |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A soup from the stone age! My great-grandmothers were making this one, but have to admit those grandmas could make anything worthwhile! Ingredients:
3 lbs fryer chickens, cut-up |
4 tablespoons margarine |
2 tablespoons flour |
8 sprigs fresh parsley, finely chopped |
2 -3 chicken bouillon cubes (i buy the base from which i use 2-3 tsp.) |
1 pinch dried sage, ground fine in a mortar and pestle (or add more to taste) |
1 pinch thyme (optional) |
1/4 teaspoon turmeric |
salt & freshly ground black pepper |
8 -10 cups water, you need enough water to cover your chicken well |
2 cups cooked rice (use only what you need or as much as you like) |
Directions:
1. Brown the chicken in the margarine on all sides quickly until nicely brown all around.
2. Approximately 15 min.
3. Turn the fire to medium sprinkle the flour over the chicken and keep stirring.
4. It will seem a little lumpy, but this will stir out.
5. You want to lose the flour taste, so allow this to become a light roux, but not brown.
6. Add a little water at a time, keep stirring, you want to get out all the lumps.
7. When it seems to be blending well add the rest of the ingredients (water and spices) except the rice.
8. Let this cook about 30 min.
9. until the chicken is tender.
10. Add any seasoning if necessary.
11. If you like, take the meat off the bone and return it to the soup, or serve it at the side.
12. Serve the rice in the soup.
13. Heavy crusted bread is outstanding with this soup and also very hardy.
14. Children really like this soup.
15. For children you can cut out the tumeric and cut the pepper some they like less spices.
16. This is a healthy soup too.
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