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Chicken Cream Soup

  • 1 chicken, cut up into quarters
  • 1/2 lb corned ham
  • 1 onion
  • 4 quarts cold water
  • 1/2 cup rice
  • Salt
  • Pepper
  • Bunch of chopped parsley
  • 2 cups milk
  • Flour
Put chicken into a soup kettle with corned ham and onion. Add cold water. Bring slowly to a gentle boil and keep this up until the liquid has diminished 1/3 and the meat drops from the bones. Then, add rice. Season with salt, pepper and a bunch of chopped parsley. Cook slowly until the rice is tender, then the meat should be taken out. Stir in milk thickened with a little flour. The chicken could be fried in a spoonful of butter and a gravy made, reserving some of the white meat, chopping it and adding it to the soup.
Submitted by Tess M May 25, 2009 15 min 30 min 45 min


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