Chicken Cream Soup
- 1 chicken, cut up into quarters
- 1/2 lb corned ham
- 1 onion
- 4 quarts cold water
- 1/2 cup rice
- Salt
- Pepper
- Bunch of chopped parsley
- 2 cups milk
- Flour
Put chicken into a soup kettle with corned ham and onion. Add cold water. Bring slowly to a gentle boil and keep this up until the liquid has diminished 1/3 and the meat drops from the bones. Then, add 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. Stir in milk thickened with a little flour. The chicken could be fried in a spoonful of butter and a gravy made, reserving some of the white meat, chopping it and adding it to the soup.
Submitted by May 25, 2009
15 min
30 min
45 min