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Queen Victoria Chicken Soup | ||||
Course : Soups Serves: 4 |
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Ingredients:
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Preparation / Directions:1. Boil a whole chicken in water to cover. When tender, strain chicken
from stock, reserving stock. Remove bones and skin from chicken; dice
meat.
2. Boil down stock, if necessary, to about 1 quart of liquid.
3. Saute (in butter) 1 or 2 onions, 2 or 3 stalks of celery, and some
sliced mushrooms (possible substitute; shaved carrots).
4. When vegetables are tender, throw in a handful of diced ham.
5. Put chicken and vegetables into stock.
6. Just before serving, add 2 cups of cream and float slices of 2 or 3
hard-boiled eggs in soup.
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Nutritional Information:0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium | ||||