This recipe was featured in the Las Vegas Review Journal after the restaurant
closed. For when you're feeling more like cooking, this chicken soup is a little
different. I'm sure you can omit MSG if you want.
To prepare, boil all soup ingredients together for about 30 minutes.
To prepare the roux, heat the vegetable oil until smoking. Add the flour and stir with a wire whisk. The oil and flour roux should be the consistency of mashed potatoes.
Add the roux to the soup and use the wire whisk to blend. Serve hot and enjoy.