Real Recipes From Real Home Cooks ®

cream of chicken soup

Recipe by
Carol Junkins
Hanson, MA

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"

yield serving(s)
prep time 10 Min
cook time 1 Hr
method Stove Top

Ingredients For cream of chicken soup

  • bones, skin, neck and left-over meat of a roast chicken.
  • 1 md
    onion thinly sliced
  • 2 stalk
    of celery and leaves
  • 1 tsp
  • 1/8 tsp
  • 1/8 tsp
  • 1 Tbsp
  • 1 Tbsp
  • 1 pt
    of milk
  • 1
    egg, beaten

How To Make cream of chicken soup

  • 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.