Alpine Village House Soup - Chicken Supreme
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.
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INGREDIENTS
Nutrition- 2quarts water
- 2teaspoons celery salt
- 2teaspoons Accent seasoning
- 1
- 1
- 3 -4drops yellow food coloring (optional)
- 2teaspoons salt
- 1⁄4teaspoon pepper
- 1teaspoon Kitchen Bouquet
- 2tablespoons chicken bouillon
- 2
- roux
- 1⁄2cup vegetable oil
- 1
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DIRECTIONS
- 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.
- Puree in blender for a creamier texture.
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