Farmhouse Chicken Soup

4 lb Chicken
1 tb Salt
4 qt Water
1 lg Onion of leek
1 lg Carrot
2 Stalks celery with leaves
1 Bay leaf
6 Peppercorns
2 tb Chicken fat or oil
1 md Onion, diced
2 tb Flour
1 c Parve milk or cream substitute
1 1/2 c Broccoli, cut up
4 oz Elbow macaroni, cooked

Place whole chicken or parts in soup pot with salt, water. Bring to boil, skim. Add next five ingredients. Simmer until chicken is tender(2 Hours). Cool slightly. Remove chicken, set aside, remove meat from bones. Strain soup, chill, remove fat from top. Heat chicken fat(I would change this), cook onion till transparent. Stir in flour, add parve liquid, 1 1/2 qts. soup (freeze rest), broccoli. Cook 5 min. Add macaroni and cut up chicken. Heat. Makes 2 qts. It is really a full meal with salad and bread.

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