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Springtime means mid-week soup suppers for many area folks. Some cooks have a signature soup they bring to every soup meal, while others like to try a new recipe each time. Soups range in flavors from savory to spicy, with a few having sweet/sour overtones. Some are thick with vegetables or a cream base broth; others are meat or vegetable broth-based with plenty of liquid for sopping up with some toasted bread or crackers.

French Chicken Stew is a combination of both styles. Plenty of savory broth, with just a hint of spicy and chock full of vegetables topped with chicken. Best of all, it cook...


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