cream of chicken soup
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"
prep time
10 Min
cook time
1 Hr
method
Stove Top
yield
family of 4
Ingredients
- - bones, skin, neck and left-over meat of a roast chicken.
- 1 medium onion thinly sliced
- 2 stalks of celery and leaves
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon marjoram
- 1 tablespoon flour
- 1 tablespoon butter
- 1 pint of milk
- 1 - egg, beaten
How To Make cream of chicken soup
-
Step 1Put bones, skin, neck and left-over meat of a roast chicken or cooked fowl in a saucepan. Add onion, celery, salt, pepper and marjoram.
-
Step 2Cook for one hour over low heat. Strain soup through a sieve. Cook down strained broth until only one cup remains.
-
Step 3Make 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.
-
Step 4It is especially nice served with tiny croutons, which are cut diamond shaped and then fried in butter.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Poultry Appetizers
Keyword:
#Onion
Keyword:
#milk
Keyword:
#chicken
Keyword:
#butter flour
Ingredient:
Chicken
Culture:
American
Method:
Stove Top
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