{"id":5959,"slug":"chicken-soup-a-la-francaise","title":"Chicken soup à la Française","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a fat soup hen","three quarts of water","a little salt","one onion","one carrot","a bouquet garni","two cupfuls of boiled rice","salt and pepper","some chopped chervil"],"ingredients_norm":["fat soup hen","water","little salt","onion","carrot","bouquet garni","cupfuls of boiled rice","salt and pepper","chervil"],"steps":["Put a fat soup hen in a casserole with three quarts of water, a little salt, one onion, one carrot, and a bouquet garni.","When coming to a boil skim well, cover, and simmer slowly until the hen is cooked.","Then remove the hen and cut the meat in half inch squares.","Strain the broth, bring to a boil, and add two cupfuls of boiled rice and the chicken meat.","Season well with salt and pepper, and add some chopped chervil."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w109:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"fd6cd5a8e6f9e45585cdd63216fe8bb7174624f3f6e763a21a5ebc34c8b19646","created_at":"2026-08-02T16:47:53Z","updated_at":"2026-08-02T16:47:53Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/chicken-soup-a-la-francaise"}