Cream of Chicken Soup
·bones, skin, neck and left-over meat of a roast chicken.
1 mediumonion thinly sliced
2 stalk(s)of celery and leaves
1 ptof milk
How to Make Cream of Chicken Soup
- 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.
- Cook for one hour over low heat. Strain soup through a sieve. Cook down strained broth until only one cup remains.
- 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.
- It is especially nice served with tiny croutons, which are cut diamond shaped and then fried in butter.