{"id":6643,"slug":"chicken-soup-no-1","title":"CHICKEN SOUP, No. 1","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one large chicken","four quarts of water","parsley root","an onion","some asparagus","salt","the yolk of an egg","one tablespoon of cold water","rice, barley, noodles or dumplings"],"ingredients_norm":["chicken","water","parsley root","onion","asparagus","salt","egg yolk","cold water","rice barley noodles or dumpling"],"steps":["Take one large chicken, cook with four quarts of water for two or three hours.","Skim carefully, when it begins to boil add parsley root, an onion, some asparagus, cut into bits.","Season with salt, strain and beat up the yolk of an egg with one tablespoon of cold water, add to soup just before serving.","This soup should not be too thin.","Rice, barley, noodles or dumplings may be added.","Make use of the chicken, either for salad or stew."],"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/12350","source_ref":"pg:12350:w5:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6746c1c9c466aa0181fe628c08f6d80d24234ba3040e1713c897b52dc0d403db","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-no-1"}