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Chicken Noodle Soup

  • 1 fowl (2 or 3 pounds)
  • 1 gallon fresh water
  • 3 medium-sized onions
  • 3 medium-sized carrots
  • 3 stalks celery
  • 1 bay leaf
  • 5 whole cloves
  • A little freshly ground pepper
  • 1/2 cup butter melted
  • 3/4 cup flour
  • 4 egg yolks
  • 1 cup cream
  • 2 cups fine noodles
First parboil the fowl for 2 or 3 minutes only; wash off, then cool. Put fowl on the fire with 1 gallon fresh water; add vegetables and spices. Cook and reduce for about 2 hours until chicken is done.
Place melted butter in casserole, mix well with flour and simmer for a few minutes; strain the chicken broth into this mixture and cook together for 30 minutes (be patient, you rascal). Beat the yolk well and mix with the cream; add this gradually and very slowly to the soup. Be sure that the soup does not boil after this is added, otherwise it will curdle. Cut the white meat of the chicken in small dices and add to the soup.
Boil the fine noodles separately for about 8 minutes and put in soup before serving. Serves 8.
Submitted by Cassyjean - Torrington, CT May 24, 2009 20 min 163 min 183 min

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