Soup/Stew/Chowder Chicken Soup

chicken soup
(from What I Know: Or, Hints on the Daily Duties of a Housekeeper, by Elizabeth Nicholson, 1856)

Ingredients:

1 chicken, cleaned​

flour, or other thickener​

salt​

pepper​

parsley​

dumplings, or noodles of cook's choice​

Instructions:

Cut up the fowl; cut each joint, and let it boil 1 hour; then stir in thickening, pepper, salt, and parsley enough to season; put in a few dumplings (made as elsewhere directed); let it boil up 1/4 hour, and serve.​

 

[donna]

Was looking for Chicken Soup and found this one. I had never commented on.

 

[35th MA InfRegt]

Was looking for Chicken Soup and found this one. I had never commented on.

This sounds remarkably like my mother's chicken soup. She did like to over emphasize the dumplings though.

 

[gary]

I make chicken stock with the bones/skins of Costco Rotisserie Chicken. The scrap meat is removed for the dog and the bones afterward tossed on the road (I live in the country) for the critters. A doe was eating the turkey bones/scraps I tossed out.

IMO diced into small pieces russet potatoes for thickening. Russet/idahos dissolve when cooked.