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Cream Of Chicken Soup

Trusted.Chef's picture
Ingredients
  Chicken carcass 1 (From Roast Chicken)
  Chicken giblets 1 Cup (16 tbs)
  Celery stick 1 , washed, trimmed and sliced
  Onions 2 Medium, skinned and chopped
  Mushroom stalk 2 Ounce, washed and chopped (50 Gram)
  Bouquet garni 1
  Water 2 Pint (1.1 Liters)
  Butter/Margarine 2 Ounce (50 Gram)
  Flour 2 Ounce (50 Gram)
  Milk 1⁄2 Pint (300 Milliliter)
  Grated nutmeg 1
  Cream 30 Milliliter (2 Tablespoon)
Directions

Remove all scraps of meat from the carcass, cut them into neat pieces and set aside.
Crush the carcass and put it in the pressure cooker with the giblets, vegetables, bouquet garni and the water.
Put on the lid and bring to high (15 lb) pressure, then cook for 45 minutes.
Reduce pressure quickly.
Strain the stock, leave it to cool, then discard the chicken fat.
Melt the fat in a pan, stir in the flour, and cook for 2-3 minutes.
Remove pan from the heat and stir in the milk and 900 ml (1 1/2 pints) chicken stock.
Return pan to the heat and bring to the boil, stirring until the soup thickens.
Add the meat trimmings and nutmeg.
Just before serving, stir in the cream.
Serve with croutons or toast.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Toasted
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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