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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 Tess M Aug 13, 2009 15 min 30 min 45 min
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