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In a thick-bottom pot saute onion, carrot, celery, and mushrooms in butter on medium heat. While sauteing, stir constantly until onions are translucent. Lower heat and add flour. Stir the flour until a roux forms. Simmer on low heat for about 2 minutes, stirring occasionally so it doesn't stick.

Instructions The following few posts are from "Mother Magyar", by Meryl Constance writing in the Sydney Morning Herald. The article is about Agi Adler, a Jewish lady who emigrated to Australia as a young woman shortly after WWII. Though she didn't know how to cook anything then, let

Instructions Rinse the chicken under cold running water. Place all the ingredients in a soup pot and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1 to 1-1/2 hours, or until the chicken meat falls off the bones, stirring occasionally. Here are some variations you

On those days, I am particularly drawn to soups that are a self-contained meal, and this one is exactly that - a richly flavourful soup of chicken and onions, spiked with pink peppercorns. Topped with bread and grated cheese, each bowl is gratinéed under the grill, in French onion soup

... rice yields 3 cups cooked, this recipe calls for 13 1/2 cups of cooked rice to balance a ...

Chicken Soup 1 clove garlic -- crushed 1 Onion -- finely chopped 1 tablespoon fresh tarragon -- chopped 10 ounces potato -- peeled and finely chopped 1 stalk celery -- finely chopped 1 carrot -- finely chopped 1 pint Chicken stock 2 ounces lowfat soft cheese 1/2 pint skim milk 6 ounces cooked
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Origin of Chicken Soup