Chicken Soup

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
• ⅓ cup hot boiled rice

Steps

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

More recipes with broth or stock, ham, carrots, celery, bay leaves, onion or rice

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.