International Styles

Cream of Chicken Soup Recipe

Homemade recipes for cream of chicken soup.

An old chicken for soup is much the best. Cut it up into quarters, put it into a soup kettle with ½ a pound of corned ham, and an onion; add four quarts of cold water. Bring soup slowly to a gentle boil, and keep this up until the liquid has diminished one third, and the meat drops from the bones; then add ½ a cup of rice. Season with salt, pepper and a bunch of chopped parsley.

Cook slowly until the rice is tender, then the meat should be taken out. Now stir in two cups of rich milk thickened with a small amount of flour. The chicken could be fried in a spoonful of butter and a gravy made, reserving some of the white part of the meat, chopping it and adding it to the soup.

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