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.