I thought it might be fun to see how many variations we could come up with on chicken soup.

I'll start with an Hungarian version, actually called

Kohlrabi Soup

1 chicken, cut up
4-6 kohlrabi
1 1/4 tsp salt
2 tbls chopped parsley
4 tgbls butter or lard
3 tbls flour
2 egg yolks
1/2 cup cream

Cook chicken for 30 minutes in salted water to cover. Peel the kohlrabi and cut into jullienne strips. Add to the chicken with the salt and continue cooking until chicken and cohlrabi are tender, about another 25-30 minutes.

Remove chicken and kohlrabi, set aside separately. Defat the broth.

In a small skillet, wilt the parsley in butter or lard; add the flour and blend. Stir in 1 cup of the soup and continue stirring and cooking until thick and smooth. Thin with remaining soup.

Remove chicken from bones and cut into bite-sized pieces. Return chicken and kohlrabi to soup and heat to boiling. Mix the egg yolks with the cream, temper mixture and stir into the soup.

Chicken Salsa Soup


* 3 chicken breasts cook, deboned, and pulled apart
* 1 49 1/2 oz can chicken broth
* 1 to 2 teaspoons chili powder or to taste
* 1 to 2 teaspoons ground cumin powder or to taste
* 2 cups frozen corn
* 2 cups chunky salsa

Save for topping

* 2 cups shredded cheese of choice
* 2 cups crushed taco chips

Combine all ingreadints and cook for 30 minutes.

Serve very hot and top with cheese and chips.

This is great to put in crock-pot.

Cook chicken ahead and put all ingredients in crock-pot