Aunt Caroline's Dixieland Recipes/Soups/Cream of Chicken Soup

by Emma McKinney

CREAM OF CHICKEN SOUP

3 cups of chicken stock,
Salt,
1 slice onion,
⅛ teaspoon pepper,
¼ cup celery tops,
2 tablespoons chicken fat or butter,
1 cup hot milk,
3 tablespoons flour.

Cook stock, onion, and celery for fifteen minutes, and strain; add hot milk and seasonings, and thicken with chicken fat and flour blended together. The amount of salt will depend upon the quantity in the stock. Celery salt may be used in place of celery tops.