For when you're feeling more like cooking, this chicken soup is a little different and really delicious. I rarely ever use MSG, but I did add it to this although I'm sure you can omit it if you want.

Source: Posted by Karen Tuesday, 14 March 2000 at 1:58 p.m.

This recipe was featured in the Las Vegas Review Journal after the restaurant closed. The soup was my favorite item on the menu so I was delighted that the owners decided to share the authentic recipe with their patrons.

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: 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.

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