Hearty Chicken Chowder |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | 15 minutes | 1-1/4 hours | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 leftover chicken carcass | 1 bouquet garni (4 parsley stems, 1/4 teaspoon dried thyme, 1 bay leaf, and 10 peppercorns tied in cheesecloth) | 2 garlic cloves |
| 3 medium potatoes, peeled and diced | 3 carrots, sliced | 2 celery ribs, chopped |
| 1 medium onion, chopped | 1/2 teaspoon salt | 1/2 teaspoon dried marjoram |
| 1/4 teaspoon freshly ground pepper | 2 cups scalded milk | 2 egg yolks |
| 2 tablespoons dry sherry | 1 cup chopped cooked chicken | 2 eggs, hard-cooked and chopped (optional) |
| 2 tablespoons chopped fresh parsley | ||
| 1 | In a large saucepan, combine chicken carcass, bouquet garni, and garlic in 2 quarts of water. Bring to a boil, reduce heat, and simmer, covered, 1 hour. Strain broth, refrigerate, and skim off fat. |
| 2 | In a large saucepan, bring broth to a boil over medium heat. Add potatoes, carrots, celery, onion, salt, marjoram, and pepper. Cook until vegetables are tender, about 10 minutes. |
| 3 | Beat milk into egg yolks in a small bowl. Gradually whisk in 1/2 cup of the hot broth. Stir into soup. Add sherry, chicken, and chopped eggs. Heat through. |
| 4 | Pour into bowls. Garnish with parsley and serve with cheese biscuits or cornbread. |