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Chicken Soup (VRP 151)

Chicken Soup (VRP 151)

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Chicken Soup

Vintage Recipe Box 151 Overview

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Recipe Card Details

Chicken Soup Recipe Card Front

Chicken Soup

Front of the recipe card for Chicken Soup.

Chicken Soup Recipe Card Back

Chicken Soup

Back of the recipe card for Chicken Soup.

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Chicken Soup Recipe

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Chicken Soup 2

Chicken Soup


  • 3 lbs of chicken
  • 3 quarts of water
  • 1 tablespoon of salt
  • 1 onion
  • 2 stalks of celery or 1/4 cup of celery root, diced
  • 1/4 teaspoon of pepper
  • 1/8 teaspoon of nutmeg


  1. Select an old hen
  2. Singe, clean, and joint; then salt and let stand for several hours
  3. Put on to cook in cold water and let come to a boil quickly. Thoroughly skim if clear soup is wanted
  4. Let simmer slowly for at least three hours
  5. Add the vegetables
  6. Boil one hour longer
  7. Strain, remove fat and add seasoning to taste
  8. Serve hot with any soup garnishing.

Note - Remove the chicken from the soup before the meat falls from the bones, and use the meat for salads or croquettes or serve with a tasty sauce

Chicken Soup

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