Cream Of Chicken Soup Supreme

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.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Soups

Difficulty: Advanced

Servings: 6

Calories: 298.6

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

1 Stewing Chicken, cut up
2 pound Veal knuckle (have butcher

Directions

1
Place the cut-up chicken, veal knuckle, and 2 tablespoons of butter into a large soup kettle or stockpot.
2
Lightly brown the outside of the chicken in the butter and rendered fat from the veal and chicken.
3
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.
4
Bring the mixture to a boil over medium-high heat.
5
Skim off any surplus fat and froth that gathers on the surface.
6
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.
7
Remove the chicken pieces and veal bones from the soup and set them aside to cool.
8
Strain the soup through a fine-mesh sieve into a clean container and set aside to cool completely.
9
Once cooled, carefully remove the layer of fat that has solidified on the surface.
10
Return the defatted broth to the stove and bring it to a gentle simmer.
11
Remove all meat from the chicken bones, discarding the skin, bones, and any leftover vegetable pieces.
12
In a separate bowl, beat together 1 cup heavy cream, 3 tablespoons instant flour, and 3 egg yolks until smooth and blended.
13
Add 1/2 teaspoon salt to the simmering broth and mix well.
14
Temper the egg mixture by slowly beating in about 1/2 cup of the hot broth.
15
Slowly pour the egg and cream mixture back into the soup pot, stirring constantly to prevent curdling.
16
Continue to cook over low heat for a few minutes, stirring frequently, until the soup thickens and coats the back of a spoon.
17
Stir in 2 drops of Tabasco sauce if desired for a hint of sharpness.
18
Return the shredded chicken meat to the soup and heat through gently without boiling.
19
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.

Keywords: chicken soup, cream soup, veal knuckle, comfort food, homemade broth, egg liaison, hearty soup, winter meal, classic recipe, protein rich, simmered chicken, rich broth

Read it online: https://www.chefs-mate.com/recipe/cream-of-chicken-soup-supreme/