Brown Chicken Soup
- 1-2 chicken
- Bunch of herbs
- 1 carrot
- 1 onion
- 2 ounces lean ham
- 2 ounces butter
- Pepper
- Salt
- 2 quarts stock
- Roux
- Allspice
- Nutmeg, grated
- Mace
- Soy sauce
Cut up the carrot and onion. Fry in butter until a nice light brown color. Add the ham and chicken, cut up in small pieces. Add the stock and boil until the chicken is cooked to rags. Thicken with a little roux. Add a few allspice, mace and a little grated nutmeg. Color with a little soy sauce. Add seasoning to taste. Serve with some plain boiled rice.
Submitted by Aug 13, 2009
15 min
30 min
45 min