Alpine Village House Soup - Chicken Supreme |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe was featured in the Las Vegas Review Journal after the restaurant closed. For when you're feeling more like cooking, this chicken soup is a little different. I'm sure you can omit MSG if you want. Ingredients:
2 quarts water |
2 teaspoons celery salt |
2 teaspoons accent seasoning |
1 lb ground chicken, cooked |
1 medium onion, small dice |
3 -4 drops yellow food coloring (optional) |
2 teaspoons salt |
1/4 teaspoon pepper |
1 teaspoon kitchen bouquet |
2 tablespoons chicken bouillon |
2 carrots, small dice |
roux |
1/2 cup vegetable oil |
1 cup all-purpose flour |
Directions:
1. To prepare, boil all soup ingredients together for about 30 minutes.
2. To prepare the roux, heat the vegetable oil until smoking. Add the flour and stir with a wire whisk. The oil and flour roux should be the consistency of mashed potatoes.
3. Add the roux to the soup and use the wire whisk to blend. Serve hot and enjoy.
4. Puree in blender for a creamier texture.
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