Chicken Soup

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 3 to 4 lbs. chicken
  • 2 stalks celery or
  • 3 to 4 qts. water
  • ¼ cup celery root, diced
  • 1 tablespoon salt
  • ¼ teaspoon pepper
  • 1 onion
  • teaspoon nutmeg


Select an old hen. Singe, clean and joint; then salt and let stand several hours or over night. Put on to boil in cold water and let it come to a boil quickly. Skim thoroughly, if you want a clear soup. Let simmer slowly 3 or more hours, acid the vegetables, boil 1 hour longer, strain, remove fat and add seasoning to taste. Take out the chicken before it falls to pieces and use for salads, croquettes or with Brown Sauce. Serve soup hot with noodles, dumplings, or almost any of the Soup Garnishings.