Hungarian chicken soup ^

4 servings

Ingredients

Quantity Ingredient
2¼ pounds Chicken, cut in serving pieces
6¼ cup Water
1 bunch Parsley
1 teaspoon Salt
2 cups Cooking apples, peeled and thinly sliced
1 teaspoon Honey
1 tablespoon Uncooked oats
½ cup Sour cream
1 Egg yolk, optional

Directions

Place chicken and 6 cups water in large kettle. Bring to a boil; reduce heat, cover and simmer 30 minutes, skimming as necessary. Chop parsley leaves and set aside. Add stalks and salt to broth. Simmer 50 minutes more. Place apples, remaining ¼ cup water and honey in a covered saucepan and cook gently until apples are just soft. Remove parsley stalks and chicken pieces from brith. Remove skin and bones; dice meat. Toast oats on a baking sheet at 400 until light brown.

Stir oatmeal into sour cream, then add to soup. Simmer 5 minutes. Add diced chicken and apples and simmer just until heated through. Remove from heat. If desired, beat egg yolk with 2 tablespoons of the hot soup. Stir mixture into soup until soup thickens. Sprinkle with chopped parsley and serve.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 02-13-95

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