Traditional Cream Of Chicken Soup
|Chicken||3 Pound (1 Piece)|
|Carrots||3 , diced|
|Onions||2 , chopped|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Celery||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs) (To Cover)|
|Milk||3 Cup (48 tbs)|
|Margarine||1⁄2 Cup (8 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
Bring to boil in large covered pot.
Skim off foam, cover and simmer until tender.
Remove chicken and vegetables.
Boil remaining liquid down to 3 cups.
Stir in milk.
Make a paste of the margarine and flour.
Drop by spoonfuls into the soup.
Stir over low heat until it bubbles and thickens.
Skin, bone, and cut up the chicken into big chunks.
Put chicken and vegetables back into broth.
Reheat and season to taste.
Can add garlic salt and pepper.