Title: Country-Style Chicken Soup
Categories: Soup
Yield: 4 Servings

1 (4-pound) stewing chicken;
-cut into pieces
1 c Chopped onion
1 Carrot; peeled and quartered
1 Bay leaf
1 ts Salt
8 c Water
1/2 c Fresh breadcrumbs
1/2 ts Salt
1/2 ts Poultry seasoning
1 Egg
1 tb Chopped parsley
2 Carrots; peeled
2 Stalks celery
1/4 c Chicken fat
1/3 c All-purpose flour
1 c Milk

Place chicken in a large heavy pot with onion, quartered carrot, bay leaf,
1 teaspoon salt, and water; simmer for 2 to 3 hours, or until tender;
remove chicken and chill stock. Remove chicken from bones; discard skin;
reserve 1 cup chicken for soup. (Chill remainder to use for salad,
casserole, or other chicken dish.)

Grind 1 cup chicken; add breadcrumbs, 1/2 teaspoon salt, poultry
seasoning, egg, and parsley; blend. Form firmly into small balls; set
aside. Remove layer of fat from chilled stock; reserve. Heat chicken stock
(there should be 4 cups). Cut carrots and celery into matchstick-size
pieces; add to stock; cook for 10 to 15 minutes, or until tender. Melt 1/4
cup chicken fat in saucepan; blend in flour; add milk slowly, stirring
constantly. Pour mixture slowly into stock; cook, stirring constantly,
until mixture is thickened. Drop chicken balls into soup; heat for 5
minutes more; serve. Yield: 4 to 6 servings.

From , by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.