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This is for Fran in FL out of NY.
Cream of Chicken Soup
1 (3 lb.) chicken
3 carrots, diced
2 onions, chopped
1/2 c. parsley, chopped
1-1/2 c. celery
Water to cover
Salt & pepper to taste
3 c. milk
1/2 c. butter
1/2 c. flour
Bring to boil in large covered pot, skim off foam. Cover and simmer until
tender. Remove chicken and vegetables. Boil remaining liquid down to 3
cups. Stir in milk.
Make paste of the butter and flour. Drop by spoonfuls into the soup. Stir
over low heat until it bubbles and thickens, skin, bone, and cut up the
chicken into big chunks. Put chicken and vegetables back into broth.
Reheat and season to taste. Good served over rice.
Stan in PA
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