#Comfort Cooking

Chicken Supreme Soup

January 26, 2018

I was going through some loose recipes as part of our kitchen CPR this month.  Why have I kept them?  Why haven't I tried them!  Do you have any recipes from great cooks floating around that you intended to make?  Tell me I'm not the only one.  Once again - THANK YOU Pinterest!

These two were from my church's women organization a while back (2004 and 2006).
They both made the cut and went in "the box".

My goal is to select a couple each week.  If they are keepers, I will organize them the old fashioned way - on a 3x5 card in my Mary Engelbreit recipe box.  If there are still any left after 6 months, I can't make any promises as to their next destination.

Mr. B and I tried the Chicken Supreme Soup last night.  If he likes it, it's good because he lives to eat and has discriminating tastes.  The recipe originally came from the old Alpine Village Inn here in Las Vegas and was printed in the Review Journal.

Truthfully, it isn't too much to look at - the Kitchen Bouquet makes it look like a beef soup, and yet it is rich in flavor and easy to make.  Winner, winner - chicken dinner!

2 qts water
2 tsp celery salt
1 lb ground chicken - cooked (I used some canned chicken I had.  Mr. B said he preferred it.)
1 med onion
Yellow food coloring (optional)
2 tsp salt
1/4 tsp pepper
1 tsp Kitchen Bouquet
2 Tb chicken bouillon
2-3 carrots (finely chopped)

1/2 cup oil
1 cup flour

Boil all soup ingredients together for about 30 minutes.  To prepare the roux, heat oil until smokin' hot.  Add flour and stir with a wire whisk.  It should be the consistency of mashed potatoes.  Add to soup and use the wire whisk to blend.

Give it a whirl and let me know what you think.


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