Serves: 9
Total Calories: 187

2 1/2 pounds chicken pieces
6 cups water
4 teaspoons chicken base, or 4 chicken bouillon cubes
1 cup chopped celery
1 cup grated carrot
1 cup chopped onion
1/4 cup butter, melted
1/4 cup flour
1 1/2 cups half and half or milk
1/4 teaspoon white pepper
2 cups sauerkraut, rinsed, drained and chopped

In a large kettle, simmer chicken in water to which chicken base or bouillon cubes have been added, being careful not to boil. When chicken is cooked through and tender, about 30–45 minutes, remove chicken. When cool, skin, debone, and cut into bite-size pieces and set aside to add later. Degrease broth.

Add celery, carrots, and onions to chicken broth. Simmer about 12 minutes or until tender. Mix melted butter and flour. Gradually add to broth, stirring well. Add half-and-half and white pepper. Stir frequently until soup is very hot and slightly thickened. Add sauerkraut and chicken pieces. Simmer on very low heat for a few minutes before serving. The flavor of this delicious soup becomes even better when served the second day.


Fun Fact: The Oregon Trail is the longest of the overland routes used in the westward expansion of the United States. Used between 1840 and 1860, it was about 2,000 miles long, starting in Missouri and ending in Oregon.

Nutritional Facts:

Serves: 9
Total Calories: 187
Calories from Fat: 97

More Recipes from the Best of the Best from the Pacific Rim Cookbook Cookbook:
Mooseball Soup
Super Taco Soup
Colony Chicken Soup
Portuguese Bean Soup
Baked Ripe Olive Minestrone
Pea Soup
Baked Potato Soup
Gazpacho Soup
Broccoli and Hazelnut Soup Au Gratin
Chilled Avocado Soup
Cioppino
Northwest Cioppino
Chilled Zucchini Bisque
Seafood Bisque
Puget Sound Oyster Bisque
Crab and Rice Chowder
Mahi Chowder
Salmon Chowder
Oregon Coast Clam Chowder
Chunky Meat Stew
Pacific Stewpot
Garden Chili
Ray’s Turkey Chili
Picante Chili