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Cream of Chicken Soup

Ingredients
  Chicken stock 1 1⁄4 Liter
  Chicken breast 1
  Butter 60 Gram
  Plain flour 4 Tablespoon
  Milk/1/2 milk and 1/2 cream 625 Milliliter, scalded
  Celery stalks 1 Small, finely chopped
  Tabasco sauce 3 Drop
  Egg yolks 2
  Salt To Taste
  Pepper To Taste
Directions

Prepare chicken stock and cut chicken breast into 5 mm (1/4-inch) pieces.
Melt butter in a large heavy saucepan, stir in flour, cook for about 1 minute, then add 625 ml (1 pint) chicken stock.
Stir continuously over a moderate heat until boiling.
Add remaining stock, scalded milk, chicken breast, celery, tabasco sauce, salt and pepper to taste and bring to the boil.
Reduce heat and simmer, covered, for 5 minutes.
Beat egg yolks well with a fork and put into a heated tureen.
Pour soup very slowly,over egg yolks, stirring all the time with a wooden spoon.
Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1763 Calories from Fat 844

% Daily Value*

Total Fat 95 g146.1%

Saturated Fat 50.2 g250.8%

Trans Fat 0 g

Cholesterol 698.9 mg233%

Sodium 2580.9 mg107.5%

Total Carbohydrates 127 g42.3%

Dietary Fiber 1.7 g7%

Sugars 53.2 g

Protein 100 g200.7%

Vitamin A 54.4% Vitamin C 8.5%

Calcium 82.9% Iron 28.5%

*Based on a 2000 Calorie diet

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Cream Of Chicken Soup Recipe