Beaman Family, Meats
1 - 3 lb. fryer (less 2 c. white meat)
6 cans (condensed) chicken broth
1/2 t. basil
1 t. sage
1 t. celery flakes
1 1/2 t. salt
1/8 c. dehydrated minced onions
1 c. rice (uncooked)
2 large carrots, peeled, sliced
5 shakes black pepper
Cook fryer and discard skin and bones.
In a large saucepan, place cut- up chicken and other ingredients.
Bring to boil and simmer for 2 hours to blend flavors.
Freezes well.
This soup, along with Chick’s cornbread, makes a great meal on winter days in East Tennessee.