{"id":6644,"slug":"chicken-soup-no-2","title":"CHICKEN SOUP, No. 2","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["the carcass of a cold, cooked chicken","one-half cup of chopped celery","one onion","cold water","salt","pepper"],"ingredients_norm":["carcass of cold","celery","onion","cold water","salt","pepper"],"steps":["Take the carcass of a cold, cooked chicken and break into small pieces.","Add one-half cup of chopped celery and one onion chopped fine.","Cover with cold water; simmer slowly for two hours.","Strain, add salt and pepper to taste."],"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:w5:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"58cc4b4e52168574ee2cac5c8db85ff1f045a4834efd1727d45506b2f45b7141","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-2"}