Cream of Chicken Soup

Carol Junkins

By
@CarolAJ

Recipe taken from the cookbook "Foods that Made New England Famous" by Mrs. Clifford Nelson, East Boxford, MA. She Wrote: "Here's an old-time recipe that has been handed down from one generation to another. It's one born of New England frugality, fashioned for those who need hearty and warm food after a long day of work; yet it has a flavor delightful enough to perk up the logiest of appetites"


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Serves:

family of 4

Prep:

10 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

bones, skin, neck and left-over meat of a roast chicken.
1 medium
onion thinly sliced
2 stalk(s)
of celery and leaves
1 tsp
salt
1/8 tsp
pepper
1/8 tsp
marjoram
1 Tbsp
flour
1 Tbsp
butter
1 pt
of milk
1
egg, beaten

Directions Step-By-Step

1
Put bones, skin, neck and left-over meat of a roast chicken or cooked fowl in a saucepan.
Add onion, celery, salt, pepper and marjoram.
2
Cook for one hour over low heat. Strain soup through a sieve. Cook down strained broth until only one cup remains.
3
Make a roux of the flour and butter in another pan. Add milk and stir until thickened.
Add soup broth to beaten egg. Combine this with the creamed mixture. Heat and serve at once.
4
It is especially nice served with tiny croutons, which are cut diamond shaped and then fried in butter.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: American