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Chicken Cream Soup

  • Fowl
  • Onion
  • 4 quarts of cold water,
  • 2 hard-boiled eggs
  • 1 small cup of boiling milk
Boil an old fowl, with an onion, in four quarts of cold water, until there remain but two quarts. Take it out and let it get cold. Cut off the whole of the breast, and chop very fine. Mix with the pounded yolks of two hard-boiled eggs, and rub through a colander. Cool, skim, and strain the soup into a soup-pot. Season, add the chicken-and-egg mixture, simmer ten minutes, and pour into the tureen. Then add a small cup of boiling milk.
Submitted by Cassyjean - Torrington, CT Oct 16, 2009 15 min 30 min 45 min
Recipe Rascal