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Ingredientes
- 4 lb Chicken
- 1 Tbsp. Salt
- 4 quart Water
- 1 lrg Onion of leek
- 1 lrg Carrot
- 2 stalk celery with leaves
- 1 x Bay leaf
- 6 x Peppercorns
- 2 Tbsp. Chicken fat or possibly oil (This ingredient dates this recipe.)
- 1 med Onion, diced
- 2 Tbsp. Flour
- 1 c. Parve lowfat milk or possibly cream substitute
- 1 1/2 c. Broccoli, cut up
- 4 ounce Elbow macaroni, cooked
Direcciones
- Here is a favorite for many years. I do not remember the original source - probably a magazine - but it is in a wonderful book put out by
- Place whole chicken or possibly parts in soup pot with salt, water. Bring to boil, skim. Add in next five ingredients. Simmer till chicken is tender(2 Hrs).
- Cold 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 until transparent. Stir in flour, add in parve liquid, 1 1/2 quarts.
- soup (freeze rest), broccoli. Cook 5 minutes. Add in macaroni and cut up chicken.
- Heat.
- Makes 2 quarts. It is really a full meal with salad and bread.
