3-3 ½ Lb. Chicken Cut Up
10 Cups Water
4 Chicken Bouillon
8-10 Sprigs Of Parsley
2 Stalks Of Celery, Cut Into Chunks
2 Carrots, Chopped
2 Tbsp. Cornstarch
2 Tbsp. Water
6 Egg Yolks
½ Cup Whipping Cream
Finely Chopped Fresh Parsley
1 Cup Freshly Grated Parmesan Cheese
In a 5-6 quart saucepan, place giblets, neck, wings, and back in pan, set aside thighs, legs and breasts, throw liver.
Add water, bouillon, parsley, celery, and carrots.
Bring to boil over high heat; cover, reduce heat and simmer for 30 minutes.
Add breast and simmer, covered for another 15 minutes. Total cooking time for soup is 1 hour and 15 minutes.
Strain and reserve broth. Pull skin and meat from bones of thighs, legs, and breasts.
Cut meat into bite size chunks; discard skin, bones and remaining chicken parts and vegetables.
Measure broth; you should have 6 cups. If not add water to make this amount, or boil to reduce to this amount.
Prepare Parmesan cream. In a medium size bowl beat 6 egg yolks until blended, then stir in 1 cup grated Parmesan cheese and ½ cup whipping cream, set aside.
Stir cornstarch mixture into broth and bring to a boil, stirring constantly.
Stir several cups of hot broth into Parmesan cream, then return all to pan.
Add reserved chicken meat, and cook, stirring frequently over low heat until slightly thickened; do not boil or soup will curdle.
At this point you may cover and refrigerate, if made ahead.
Reheat, stirring, in a double boiler over simmering water. Pour soup into bowls and sprinkle lightly with parsley.
Serve with Parmesan cheese.
Makes 4 main-dish or 8 first course servings.