Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Cream of Chicken Soup Supreme

StarStarStarHalf starEmpty star

Your rating

Recipe

This cream of chicken soup takes some time but is super creamy and rich with numerous layers of flavors.

 

Yield

6 servings

Prep

1 hrs

Cook

3 hrs

Ready

4 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 each chicken
for stewing, cut up
* Camera
2 pounds veal knuckle
have butcher crack it into 4-5 pieces
* Camera
2 tablespoons butter
Camera
2 each carrots
scrubbed, scraped, cut into 1/4 inch pieces
Camera
¼ cup parsley leaves
chopped
Camera
¾ cup celery
diced
Camera
¼ teaspoon black pepper
Camera
1 small onions
diced
Camera
10 cups water
cold
Camera
1 cup heavy whipping cream
Camera
3 tablespoons all-purpose flour
instant
Camera
3 each egg yolks
beaten until lemon yellow
* Camera
½ teaspoon salt
Camera
2 Drops red hot pepper sauce
optional
* Camera

Ingredients

Amount Measure Ingredient Features
1 each chicken
for stewing, cut up
* Camera
907.2 g veal knuckle
have butcher crack it into 4-5 pieces
* Camera
3E+1 ml butter
Camera
2 each carrots
scrubbed, scraped, cut into 1/4 inch pieces
Camera
59 ml parsley leaves
chopped
Camera
177 ml celery
diced
Camera
1.3 ml black pepper
Camera
1 small onions
diced
Camera
2.4 l water
cold
Camera
237 ml heavy whipping cream
Camera
45 ml all-purpose flour
instant
Camera
3 each egg yolks
beaten until lemon yellow
* Camera
2.5 ml salt
Camera
2 Drops red hot pepper sauce
optional
* Camera

Directions

Add the the chicken, veal knuckle and butter in a large soup pot or dutch oven.

Lightly brown the outside of the chicken in the butter and the fat that will gather from the chicken and veal knuckle Then add the carrots, parsley, celery, pepper, onion and cold water.

Continue to cook until it starts to boil.

Skim off any surplus fat and froth that may gather on the top.

Turn the heat down and continue to simmer for 2 to 3 hours, or until a fork can be twisted in the meat of the chicken breast.

Remove the chichen and veal bones from the soup.

Set them aside to cool.

Strain the soup through a fine sieve and set it aside to cool.

As soon as it is cooled, carefully remove all of the fat from the surface.

Then return the soup to the stove and bring to a simmer again.

Remove all the meat from the chicken bones.

Discard all the skin and vegetable pieces, for you have already extracted all of the good in them.

Beat the cream, flour and eggs together until all completely incorporated and smooth.

Add the salt to the simmering soup and mix well.

Take about ½ cup of the hot simmering soup and beat it into the egg and cream mixture.

Then slowly add the egg cream mixture to tbe soup, stirring all the while.

Continue to cook over low heat for a few minutes longer, until the soup has thickened and lightly coats tbe spoon.

At this point add the Tabasco if you like this sharpness in creamed soups.

Serve piping hot with saltines.

Serves 6 generously.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 491g (17.3 oz)
Amount per Serving
Calories 20084% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 280mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 88% Vitamin C 10%
Calcium 6% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Email this recipe