Another Chicken Soup Recipe???

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 lbs fryer chickens, cut-up
• 4 tablespoons margarine
• 2 tablespoons flour
• 8 sprigs fresh parsley, finely chopped
• 2 -3 chicken bouillon cubes (i buy the base from which i use 2-3 tsp.)
• 1 pinch dried sage, ground fine in a mortar and pestle (or add more to taste)
• 1 pinch thyme (optional)
• 1/4 teaspoon turmeric
• salt & freshly ground black pepper
• 8 -10 cups water, you need enough water to cover your chicken well
• 2 cups cooked rice (use only what you need or as much as you like)

Recipe

• 1 brown the chicken in the margarine on all sides quickly until nicely brown all around.
• 2 approximately 15 min.
• 3 turn the fire to medium sprinkle the flour over the chicken and keep stirring.
• 4 it will seem a little lumpy, but this will stir out.
• 5 you want to lose the flour taste, so allow this to become a light roux, but not brown.
• 6 add a little water at a time, keep stirring, you want to get out all the lumps.
• 7 when it seems to be blending well add the rest of the ingredients (water and spices) except the rice.
• 8 let this cook about 30 min.
• 9 until the chicken is tender.
• 10 add any seasoning if necessary.
• 11 if you like, take the meat off the bone and return it to the soup, or serve it at the side.
• 12 serve the rice in the soup.
• 13 heavy crusted bread is outstanding with this soup and also very hardy.
• 14 children really like this soup.
• 15 for children you can cut out the tumeric and cut the pepper some they like less spices.
• 16 this is a healthy soup too.