1 whole chicken
5 lb potatoes
3 lb carrots
1 lb sweet peas
5 cloves garlic
1 white onion
Celery tops
Boil chicken in with whole cloves garlic with papers left on, just smash with side of knife blade, onion whole with papers cut in half or quarters, celery tops, and peels and ends of carrots. Add salt and pepper. Boil until chicken is starting to fall off the bone. Remove chicken and continue to boil. Clean the meat off the bone. Return bones to boiling water. Boil about another half hour. Drain and save liquid. Toss the remainder of stuff.
In another pan, cook oil and flour a couple of minutes, add about a cup or two of the chicken broth. Mix well until rue is dissolved.
Add vegetables to the remainder, boil until tender, add chicken, add rue, add a couple of chicken bouillion cubes and season to taste.
This soup freezes well.
5 lb potatoes
3 lb carrots
1 lb sweet peas
5 cloves garlic
1 white onion
Celery tops
Boil chicken in with whole cloves garlic with papers left on, just smash with side of knife blade, onion whole with papers cut in half or quarters, celery tops, and peels and ends of carrots. Add salt and pepper. Boil until chicken is starting to fall off the bone. Remove chicken and continue to boil. Clean the meat off the bone. Return bones to boiling water. Boil about another half hour. Drain and save liquid. Toss the remainder of stuff.
In another pan, cook oil and flour a couple of minutes, add about a cup or two of the chicken broth. Mix well until rue is dissolved.
Add vegetables to the remainder, boil until tender, add chicken, add rue, add a couple of chicken bouillion cubes and season to taste.
This soup freezes well.
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