This Cream of Chicken Soup Supreme is the epitome of old-fashioned comfort food. By simmering chicken and veal knuckle for hours, you create a deeply flavorful, gelatinous broth that serves as the perfect foundation. The soup is then enriched with heavy cream and thickened with a delicate egg yolk liaison, resulting in a texture that is incredibly smooth and luxurious. It’s a hearty, protein-packed meal that feels like a warm hug on a cold winter day. Perfect for serving to guests or enjoying a cozy night in, this recipe delivers restaurant-quality results with simple, wholesome ingredients.
Cream Of Chicken Soup Supreme
Description
This Cream of Chicken Soup Supreme is the epitome of old-fashioned comfort food. By simmering chicken and veal knuckle for hours, you create a deeply flavorful, gelatinous broth that serves as the perfect foundation. The soup is then enriched with heavy cream and thickened with a delicate egg yolk liaison, resulting in a texture that is incredibly smooth and luxurious. It&# 226;ÂÂs a hearty, protein-packed meal that feels like a warm hug on a cold winter day. Perfect for serving to guests or enjoying a cozy night in, this recipe delivers restaurant-quality results with simple, wholesome ingredients.Ingredients
Directions
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Place the cut-up chicken, veal knuckle, and 2 tablespoons of butter into a large soup kettle or stockpot.
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Lightly brown the outside of the chicken in the butter and rendered fat from the veal and chicken.
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Add 2 carrots (scrubbed and chopped), 1/4 cup chopped parsley, 3/4 cup diced celery, 1/4 teaspoon black pepper, 1 small diced onion, and 10 cups of cold water to the pot.
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Bring the mixture to a boil over medium-high heat.
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Skim off any surplus fat and froth that gathers on the surface.
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Reduce the heat to low and simmer for 2 to 3 hours, or until the chicken meat is tender and easily pulls away from the bone.
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Remove the chicken pieces and veal bones from the soup and set them aside to cool.
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Strain the soup through a fine-mesh sieve into a clean container and set aside to cool completely.
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Once cooled, carefully remove the layer of fat that has solidified on the surface.
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Return the defatted broth to the stove and bring it to a gentle simmer.
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Remove all meat from the chicken bones, discarding the skin, bones, and any leftover vegetable pieces.
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In a separate bowl, beat together 1 cup heavy cream, 3 tablespoons instant flour, and 3 egg yolks until smooth and blended.
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Add 1/2 teaspoon salt to the simmering broth and mix well.
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Temper the egg mixture by slowly beating in about 1/2 cup of the hot broth.
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Slowly pour the egg and cream mixture back into the soup pot, stirring constantly to prevent curdling.
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Continue to cook over low heat for a few minutes, stirring frequently, until the soup thickens and coats the back of a spoon.
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Stir in 2 drops of Tabasco sauce if desired for a hint of sharpness.
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Return the shredded chicken meat to the soup and heat through gently without boiling.
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Serve piping hot with saltine crackers.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 298.6kcal
- % Daily Value *
- Total Fat 11.1g18%
- Saturated Fat 3.9g20%
- Cholesterol 137.4mg46%
- Sodium 118.1mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 45.4g91%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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