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Jellied Chicken Soup

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  Carrot 1
  Onion 1
  Parsley sprig 1 , chopped fine
  Bay leaf 2
  Cloves 2
  Lemon juice 1 Tablespoon
  Egg yolk 1
  Gelatin 2 Tablespoon
  Cream 2 Tablespoon

1. Add chopped carrot and onion to broth in a saucepan and cook on a gentle fire.
2. Add cloves, bayleaf and parsley and boil.
3. Strain, stir in lemon juice and cool.
4. Remove fat and reheat in double saucepan.
5. Whisk egg yolk and cream and whisk into soup. Do not let it boil.
6. Add gelatin and set in individual bowls.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 350 Calories from Fat 52

% Daily Value*

Total Fat 6 g8.5%

Saturated Fat 2.6 g13.2%

Trans Fat 0 g

Cholesterol 187.2 mg62.4%

Sodium 173.6 mg7.2%

Total Carbohydrates 46 g15.3%

Dietary Fiber 4.9 g19.5%

Sugars 19.7 g

Protein 32 g63.1%

Vitamin A 213.8% Vitamin C 39.3%

Calcium 17.2% Iron 12.2%

*Based on a 2000 Calorie diet


Jellied Chicken Soup Recipe