LadyHawk108
03-09-2001, 04:05 PM
cream of chicken soup
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this is a freind of mines grandmothers recipe my family likes it.
1 whole chicken breast, ( i use a whole chicken)
6 cups or so of the chicken stock heated of course.( I find i have to add water sometimes)
2 stalks of diced celery ( i use more)
1 onion diced
1 carrot diced (again i use one carrot for the stock and add more after the chicken is done cooking)
2 sm red peeled and diced potatoes
1/2 cup of flour
1/2 half cup of half and half (again i use the whole pint)
2 egg yolks
salt to taste
1/8 teaspoon pepper
3 tablespoons butter + one more
1 teaspoon thyme ( i add it to the chicken while it is cooking and sometimes i add it at the end as well. THink it is better added to the chicken as it is cooking though. just my opinion.
Heat in deep pan and melt 3 tablespoons of butter sautee veggies until clear( this is where i use more carrots and another celery stalk.) then add one more tablespoon of butter and add flour stir over low heat for 2 minutes. add to the chicken stock and seasoning. cook slow for 20 to 30 minutes or until vegtables are tender.Remove 3 cups of the combined stock and veggies and blend in a blender. Return to soup. Mix egg yolks and cream or half and half blending it and add to the soup. add the deboned and skinned cooked chicken then season with the salt and pepper to your taste. great on a stormy cold day. and enjoy. Note: i usually let chicken cool down and while veggies are cooking i remove the skin and bones and chop it up smaller pieces.
orinally posted by magnum mom
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http://warlady1.com/pics/ladyhawk60x60.jpg
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this is a freind of mines grandmothers recipe my family likes it.
1 whole chicken breast, ( i use a whole chicken)
6 cups or so of the chicken stock heated of course.( I find i have to add water sometimes)
2 stalks of diced celery ( i use more)
1 onion diced
1 carrot diced (again i use one carrot for the stock and add more after the chicken is done cooking)
2 sm red peeled and diced potatoes
1/2 cup of flour
1/2 half cup of half and half (again i use the whole pint)
2 egg yolks
salt to taste
1/8 teaspoon pepper
3 tablespoons butter + one more
1 teaspoon thyme ( i add it to the chicken while it is cooking and sometimes i add it at the end as well. THink it is better added to the chicken as it is cooking though. just my opinion.
Heat in deep pan and melt 3 tablespoons of butter sautee veggies until clear( this is where i use more carrots and another celery stalk.) then add one more tablespoon of butter and add flour stir over low heat for 2 minutes. add to the chicken stock and seasoning. cook slow for 20 to 30 minutes or until vegtables are tender.Remove 3 cups of the combined stock and veggies and blend in a blender. Return to soup. Mix egg yolks and cream or half and half blending it and add to the soup. add the deboned and skinned cooked chicken then season with the salt and pepper to your taste. great on a stormy cold day. and enjoy. Note: i usually let chicken cool down and while veggies are cooking i remove the skin and bones and chop it up smaller pieces.
orinally posted by magnum mom
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http://warlady1.com/pics/ladyhawk60x60.jpg