Monday, March 28, 2011

Cream of Chicken Soup

Because Pam asked, and this has been a rather busy day (no time to contemplate much of anything), this is an approximate recipe for my cream of chicken soup shown on Friday.

CREAM OF CHICKEN SOUP

1 Chicken carcass
water to cover (3 to 4 cups)
1 tbsp salt
1 large minced onion
1 large grated carrot
2 ribs celery, sliced thin
4 cups milk
1 cup cream
1/3 cup cornstarch
1/2 cup rice

Put the chicken in the pot with the onion, carrot, celery and salt; cover with the water, heat to a boil and simmer until the chicken falls off the bones. Pick out the bones and skim off any fat that's accumulated on top. Add the rice, and cook for 10 minutes. Whisk the cornstarch into one cup of milk, and add it with the remainder of the milk and cream to the soup. Heat through and simmer about 5 minutes, until the soup thickens slightly. Grind in as much pepper as you like, and serve at once. It will hold on very low heat without scorching.

Of course, Thor's always happy when we have soup, because he gets some bread crusts with just a touch of soup in his bowl - just enough to convince him that he had lunch, too!

5 comments:

Linda said...

Thor sounds a lot like Notshy.....she likes the family meal and insists on being included.

Channon said...

Oh yum. Wish I had a chicken carcass on hand.

Mickle in NZ said...

If Thor had lived in our household when Liz and I were growing up he'd have had to fight us off for the crusts! And we never got home made chicken soup.

Super thanks for your recipe, what a simple, delicious and gluten free recipe.

The Blonde Duck said...

Yum!

Nichole said...

That looks delish!