Cream Of Chicken Soup Recipe

• 1 large chicken
• 1 small knuckle of veal (optional)
• 3 qts of water
• 1/4 lb. of rice
• 1 bunch of parsley
• 1 clove garlic
• 1/2 teaspoonful of celery seed
• 1 c. of whipping or possibly heavy cream
• salt and pepper to taste

1. Put the chicken and veal on with 3 qts of water, together with the rice, parsley, garlic, and the celery seed, tied in a cheesecloth bag.
2. Boil gently till the chicken is thoroughly done, taking care to skim well all the time it is boiling.
3. Take out the veal bone, and chop the chicken and fully cooked rice coarsely in a food processor or possibly grinder, moistening it with a little of the stock.
4. Return the chicken to the stock, season with salt and pepper, and just before serving, pour in the cream.
5. Heat thoroughly, but do not boil.

chicken, veal, water, rice, parsley, clove garlic, teaspoonful of celery seed, whipping, salt

Taken from cookeatshare.com/recipes/cream-of-chicken-soup-53619 (may not work)