Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

cream of chicken soup

CarolAJ avatar
Recipe by
Carol Junkins
@CarolAJ
Hanson, MA

Recipe taken from the cookbook "Foods that Made New England Famous" by Mrs. Clifford Nelson, East Boxford, MA. She Wrote: "Here's an old-time recipe that has been handed down from one generation to another. It's one born of New England frugality, fashioned for those who need hearty and warm food after a long day of work; yet it has a flavor delightful enough to perk up the logiest of appetites"

yield serving(s)
prep time 10 Min
cook time 1 Hr
method Stove Top

Ingredients For cream of chicken soup

  • bones, skin, neck and left-over meat of a roast chicken.
  • 1 md
    onion thinly sliced
  • 2 stalk
    of celery and leaves
  • 1 tsp
    salt
  • 1/8 tsp
    pepper
  • 1/8 tsp
    marjoram
  • 1 Tbsp
    flour
  • 1 Tbsp
    butter
  • 1 pt
    of milk
  • 1
    egg, beaten

How To Make cream of chicken soup

  • 1
    Put bones, skin, neck and left-over meat of a roast chicken or cooked fowl in a saucepan. Add onion, celery, salt, pepper and marjoram.
  • 2
    Cook for one hour over low heat. Strain soup through a sieve. Cook down strained broth until only one cup remains.
  • 3
    Make a roux of the flour and butter in another pan. Add milk and stir until thickened. Add soup broth to beaten egg. Combine this with the creamed mixture. Heat and serve at once.
  • 4
    It is especially nice served with tiny croutons, which are cut diamond shaped and then fried in butter.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT