The weather is serving up a helping of ice cold, which is to be expected in January. After the coat, hat, earmuffs, gloves — you get the picture — come off, settle down with a steaming bowl of Chicken-Vegetable Soup. Mildred Lloyd-Henderson, of the 2000 block of Manton Street, suggests serving her creation alongside a green salad and grilled cheese and tomato sandwiches.
Ingredients:
1 chicken, cut into quarters
1 pound of whole chicken hearts
1/2 pound of gizzards, coarsely chopped
1 gallon of water
6 celery ribs, coarsely chopped
1 can each of whole kernel corn and mushroom stems and pieces, both with their liquid
2 large onions, coarsely chopped
3 large carrots, sliced
1 can of evaporated milk
1/4 cup of lemon juice
1 tablespoon of garlic powder
2 teaspoons of black pepper
4 chicken bouillon cubes
1 stick of butter
1/4 cup of cornstarch mixed with water
Article:
Marlene’s Old World Style Lentil Soup
Article:
Edie’s Corn Fritters
Article:
Artrina’s Tortellini Soup
Article:
Elizabeth’s Salmon Cakes
Article:
Rita’s Thumbprint Cookies
Article:
Marge’s Pork Chop Casserole
Article:
Christina’s Sweet Apple Sausage Stuffing
Article:
Marie’s Oven Chicken and Potatoes
1. Regina Jordan said... on Jan 12, 2010 at 06:16PM
“Hey Mildred,
I would like to challege yoy to a chicken soup cook off. My chicken soup not only will look better for eating, the taste is umm, umm good”