Chicken Soup

Preparation info

  • Difficulty

    Medium

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 6 cups White Stock III.
  • 1 tablespoon lean raw ham, finely chopped.
  • 6 slices carrot, cut in cubes.
  • 2 stalks celery.
  • ½ bay leaf.
  • ¼ teaspoon peppercorns.
  • 1 sliced onion.
  • cup hot boiled rice.

Method

Add seasonings to stock, heat gradually to boiling point, and boil thirty minutes; strain, and add rice.