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Elsah's Landing Chicken and Dressing Soup
3 C. water
1 quartered onion
1 bay leaf
1/4 C. fresh chopped parsley
1/4 C. chopped fresh celery leaves
1 chicken breast
Cook chicken in water with seasonings until tender. Remove, chop meat, strain and reserve liquid
Saute 1 C. diced celery and 1 C. chopped onion in 2 T. butter until soft. Add 3 C. cubed fresh white bread and more margarine if needed. Combine with reserved stock.
1 t. sage
1 t. black pepper
1 t. poultry seasoning and 2 Tab chicken bouillon.
Simmer 15 minutes over low heat.
Add 2 cups evaporated milk, stir and heat to a simmer. Add more water if too thick. Taste and adjust seasonings..
Garnish each serving with a fresh parsley sprig .
Serve 4 to 6 .
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