Manhattan Chowder Recipe
Ingredients
| Boiling water | 1 Cup (16 tbs) | |
| Chicken Bouillon- 1 cube | ||
| Tomato juice | 1 Cup (16 tbs) | |
| Cucumber | 1/2 Cup (16 tbs), chopped | |
| Onion flakes | 1 Tablespoon, dried | |
| Parsley flakes | 2 Teaspoon, dried | |
| Imitation Butter Flavouring- 1/2 to 1 teaspoon (optional) | ||
| Whole Wheat Toast- 2 slices, cut in 1/2-inch cubes | ||
| Cooked chicken | 8 Ounce, diced | |
Directions
MAKING
1) In a saucepan, mix together boiling water, bouillon and tomato juice.
2) Heat the mixture and stir until the bouillon is dissolved.
3) Stir in cucumber, onion, parsley and flavouring.
4) Bring to boil and remove from flame.
5) Divide the toast cubes and chicken in 2 soup bowls.
6) Spoon the tomato mixture equally over the toast and chicken.
SERVING
7) Serve the soup hot garnished with parsley if desired.
1) In a saucepan, mix together boiling water, bouillon and tomato juice.
2) Heat the mixture and stir until the bouillon is dissolved.
3) Stir in cucumber, onion, parsley and flavouring.
4) Bring to boil and remove from flame.
5) Divide the toast cubes and chicken in 2 soup bowls.
6) Spoon the tomato mixture equally over the toast and chicken.
SERVING
7) Serve the soup hot garnished with parsley if desired.
Chef
