Chicken Soup
A traditional soup with a new twist.
1 2 to 2 1/2 pound chicken
6 cups water
1 cup finely chopped celery
1 cup finely chopped onion
1 cup finely chopped carrot
4 chicken bouillon cubes
1 1/2 cups whipping cream
2 tablespoons butter or margarine
2 tablespoons flour
1 16-ounce can Steinfeld's Sauerkraut, rinsed, drained and chopped
Combine chicken and water in Dutch oven and bring to boil. Reduce heat and simmer until chicken is cooked about 45 minutes. Remove chicken is cooked about 45 minutes. Remove chicken and set aside until cool enough to handle. Shred chicken and reserve. Set aside 1 cup cooking liquid. Add celery, onion, carrot and bouillon cubes. Place on medium heat and simmer until vegetables are tender, about 12 minutes. Reduce heat and stir in cream. Meanwhile melt butter over low heat. Add sauerkraut and chicken to the vegetable broth mixture.