Chicken Soup(1888)

1. 1

   Cut up chicken and break the bones. Cook until very tender in 3-quarts of water.

2. 2

   Add water as it boils away so that when done, there will be 3 quarts of soup.

3. 3

   Boil very slowly and when done, remove the meat and bones from the kettle.

4. 4

   Pour the soup into an earthen dish and let stand until cold. Remove every particle of fat from stock. Pour into a saucepan and set on stove. Have ready 1/2 cup rice and add to soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.