Cream of chicken soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chicken bouillon cubes | |
| 2 | cups | Hot water |
| 1½ | cup | White sauce mix |
| 1 | cup | Minced, cooked chicken |
| ½ | cup | Finely chopped celery |
| ½ | cup | Finely chopped onion |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Garlic salt |
| 4 | cups | Milk |
| 1 | Egg yolk, beaten | |
| Chopped chives | ||
Directions
Dissolve chicken bouillon cubes in hot water. Cool. Combine white sauce mix and bouillon mixture in a large kettle. Cook over low heat about 5 minutes, stirring constantly, until thick and smooth. Add chicken, celery, onion, salt and garlic salt. Simmer 15 minutes, stirring constantly. Blend in milk and egg yolk. Simmer 5 more minutes. Remove from heat. Garnish with chopped chives.
Submitted By MEG ANTCZAK On 02-12-95