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Cream of Chicken Soup Supreme

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Submitted by donna808

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

Ingredients

1 1
EACH EACH CHICKEN
for stewing, cut up *
2 907.2
POUNDS G VEAL KNUCKLE
have butcher crack it into 4-5 pieces *
2 3E+1
TABLESPOONS ML BUTTER
2 2
EACH EACH CARROTS
scrubbed, scraped, cut into 1/4 inch pieces
¼ 59
CUP ML PARSLEY LEAVES
chopped
¾ 177
CUP ML CELERY
diced
¼ 1.3
TEASPOON ML BLACK PEPPER
1 1
SMALL SMALL ONIONS
diced
10 2.4
CUPS L WATER
cold
1 237
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
instant
3 3
EACH EACH EGG YOLKS
beaten until lemon yellow *
½ 2.5
TEASPOON ML SALT
2 2
DROPS DROPS RED HOT PEPPER SAUCE
optional *

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

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Nutrition Facts

Serving Size 491g (17.3 oz)
Amount per Serving
Calories 200 84% 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?
Trans-fat Free, Low Carb
 
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