Recipe(tried): Alpine Village Chicken Soup - Chicken Supreme

(also submitted by: Lynn -Southern OR and Halyna -NY)

ALPINE VILLAGE CHICKEN SOUP

This recipe was featured in the Las Vegas Review Journal after the restaurant closed. The soup was my favorite item on the menu! Lucky for us, the owners decided to share the authentic recipe with their patrons. I remember having it with that big bread tray and the cottage cheese dip. I hope you enjoy it!

2 quarts water
2 teaspoons celery salt
2 teaspoons Accent
1 pound ground chicken, cooked
1 medium onion, ground
Yellow food coloring, optional
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon Kitchen Bouquet
2 tablespoons chicken bouillon
2 carrots, ground up
ROUX:
1/2 cup vegetable oil
1 cup all-purpose flour

To prepare, boil all soup ingredients together for about 30 minutes.

TO PREPARE THE ROUX:
Heat the vegetable oil until smoking. Add the flour and stir with a wire whisk. The oil and flour roux should be the consistency of mashed potatoes.

Add the roux to the soup and use the wire whisk to blend. Serve hot and enjoy.

*Note: You might want to put the soup in a blender and briefly whir it around - it will be much smoother that way.

Lynn's addition:
NOTE from original poster:
After I boiled the soup ingredients for 30 minutes I removed the pot from the heat and allowed to cool slightly. I ladled the mixture into a blender, about 2 to 3 cups at a time, and blended until almost smooth. I poured the blended mixture back into a large pot and added the cooked roux and continued to cook until the soup thickened. The blender process gave the soup a creamier texture as was served at Alpine Village.