Potatoes, Vegetables & Sides
8 pcs Chicken, boneless and skinless thighs
Salt and pepper
3 quarts Chicken stock
4 Onions
1 Carrot
2 Turnips
1 head Celery
1 Tbs Curry powder
1 Tbs Flour
Adapted from "The Original White House Cook Book, 1887 Edition", 1999, pg. 31.
Salt and pepper chicken on both sides and fry until done. Set aside to cool.
Mix chicken stock from bouillion.
Cut up vegetables into 1/2-inch diameter pieces.
Put vegetables into chicken stock, bring to a boil, then simmer for 20 minutes.
Add curry powder and flour, mix, and boil another 3 minutes.
Separate out vegetables from soup with colander. (Vegetables may be served separately.)
Chop chicken into 1/2-inch cubes and add to soup.