No Spam Recipes

Chicken Soup with Wine

A dish — fowl and carrot carry it.

Soups With Meat Stock

contains dairycontains meatcontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 3 lb. fowl
  • 2 quarts cold water
  • 2 slices carrot
  • 1 tablespoon salt
  • ½ teaspoon peppercorns
  • 1 onion, sliced
  • 2 stalks celery
  • Bit of bay leaf
  • 2 tablespoons Sauterne wine
  • 1 teaspoon beef extract
  • 1 cup cream
  • Salt
  • Pepper
Make it lactose-friendly
  • 1 cup cream → lactose-free cream or coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Wipe and cut up fowl. Cover with water, and add carrot, salt, peppercorns, onion, celery, and bay leaf. Bring quickly to boiling-point, then let simmer until meat is tender. Remove meat and strain stock. Chill, remove fat, reheat, and add wine, beef extract, and cream. Season with salt and pepper.
Nutrition (estimated, per serving)
Calories324
Protein6.0 g
Fat23.4 g
Carbs25.4 g
Fiber5.9 g
Sodium3762 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States