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Harry’s Chicken Soup Recipe

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This recipe for Harry’s Chicken Soup is from Haley's Family Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 to 3-1/2 lb. chicken cut into serving pieces.
10 cups water
4 chicken bouillon cubes
8 to 10 sprigs parsley (or 2 Tablespoons of dried)
2 stalks celery (cut in chunks)
2 carrots (cut in chunks)

Parmesan Cream:
6 egg yolks until blended
1 cup freshly grated (be sure to use fresh, not canned)
Parmesan cheese
1/2 cup whipping cream
Directions:
Directions:
~ Place in a 6 quart pot, along with water, chicken bouillon cubes, parsley, celery, and carrots.
~ Bring to a boil, cover and cook for 1 hour and 15 minutes.
~ Pour the broth through a wire strainer and save.
~ Cool chicken a bit and remove meat from the bones, then cut into bite-size chunks. Discard everything, except the carrots, which I smash with a fork and put back into the soup later (your choice).
~ Measure broth, you should have 6 cups. If not, add water or canned chicken broth to make this amount or boil to reduce to this amount. Put broth back into pot.
~ Blend 2 tablespoons cornstarch and 2 tablespoons water to smooth paste, and stir into the broth; bring to a boil, stirring often.
~ Stir several cups of the hot broth into the Parmesan cream and blend well, then return all to pot.
~ Add reserved chicken meat and carrots.
~ Cook, stirring over low heat until slightly thickened - DO NOT BOIL - or soup will curdle.
~ This is great warmed up! Not too healthy, but elegant tasting.

Parmesan Cream:
~ Beat 6 egg yolks until blended, then stir in 1 cup freshly grated (be sure to use fresh, not canned) Parmesan cheese and 1/2 cup whipping cream.
~ Mix well with fork.
Personal Notes:
Personal Notes:
A famous soup from a bar in Florence, Italy

 

 

 

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