Alpine Village Inn

In large stock pot:

2 qts water
4 chicken thighs, remove skin and cook until tender

In separate pan:

1 onion (peeled and quartered)
4 carrots (peeled and cut up)

Cook in water (about 1/2 to 3/4 cup) until tender. After chicken is cooked remove from bone and put in blender with some broth and liquefy meat. Return to broth. Liquefy carrots and onion in blender and add to chicken mixture.


1 ½ tsp celery salt
1 ½ tsp Accent
3 tsp chicken bouillon
1 ½ tsp Kitchen Bouquet

In another pan melt 1/2 cup Crisco with 5 tablespoons flour, until barely thick. Add to soup stirring to keep smooth. Cook on low heat for 20 to 30 minutes.