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Chicken Soup

  • Carcass of roast chicken
  • 2 quarts cold water
  • 1 lb lean veal, diced
  • 2 Tbsp bacon, finely chopped
  • 1 bay leaf
  • 1 slice onion
  • 1 stalk celery
  • 2 Tbsp cornstarch
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp flour
  • 2 Tbsp butter
  • Hot stock
  • 2 egg yolks, beaten
  • 1 cup cream
Slice the best meat from the roast chicken, leaving only the wings and carcass, with the skin removed from the meat as well. Break the bones and place them into the soup kettle with cold water. Include as well the uncooked neck and feet, scalded and cleaned.

Dust the diced veal with flour and pepper. Brown in finely chopped bacon. Add 1 cup of hot water and simmer for a few minutes (be patient, you rascal). Set aside to cool and then pour into the soup kettle. Cook slowly for about an hour, then add bay leaf, onion and celery. Cook for half an hour longer. Strain and then set aside and take a deep breath to cool off.

Mix together the cornstarch, salt, pepper, flour and butter in a saucepan. Gradually add 1 pint of hot stock and cook until thickened, then add 1 1/2 cups of hot stock. Mix completely.

Add the beaten egg yolks diluted with cream. Be careful not to boil after the eggs are added but keep hot until the eggs have thickened.

Serve in bouillon cups, with or without a spoonful of whipped cream on top of each.


Submitted by Tess M May 30, 2010 15 min 30 min 45 min

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