German Cream Of Chicken Soup Suppe Heidelberger Art Recipes

Steps:

• Combine stock or bouillon and water in large kettle; add sugar and rice or barley.
• Rinse chicken; drain; pat dry.
• Rub lightly with salt.
• Place chicken in bouillon kettle.
• Cover; bring to a boil.
• Lower heat and cook slowly until chicken is tender, 1 1/2 to 2 hours.
• Remove chicken.
• Strain broth through colander, mashing rice or barley through with liquid.
• Melt butter or chicken fat in soup kettle; blend flour smoothly with it.
• Stir strained soup into fat and flour mixture.
• Let cook 30 minutes, stirring frequently.
• Add 1 cup cream; stir and bring to a gentle boil, but do not let boil.
• Beat yolks with remaining 1/4 cup cream and stir into soup.
• Add salt and pepper if needed.
• In each soup plate put a few even strips of breast of the boiled chicken.
• Pour hot soup over.
• Soup should be creamy, pale yellow, but not too thick.
• Serves 6.
• Luchow’s German Cookbook.

Steps:

• 1. Boil until tender: potatoes, onion, water and frozen vegetables. Than add 2 cans cream of celery soup.
• 2. Turn heat down and add 1 pound cubed Velveeta Cheese. heat until melted.
• 3. Can make ahead and keep in the refrigerator for a day or two.

Steps:

• Simmer water, potatoes and onions about 20 minutes
• Add frozen vegetables.
• Add soup and cheese.
• Heat until cheese is melted, stirring constantly.

Steps:

• Fill a large pot with water and bring to a boil.
• Add chicken and vegetables (except leeks and parsley).
• Add salt, pepper and bouillon cubes as well as Maggi.
• Cook for 1-2 hours until chicken starts falling off the bone.
• Remove the chicken from the pot and let cool off until you can strip it off the bones and put back into the pot.
• In the meantime add the sliced leeks and any other frozen vegetables you like (corn, peas, brussel sprouts or frozen cauliflower work well).
• Add noodles and fresh parsley and cook all for another 10 - 15 minutes.
• Season to taste and serve with fresh baguette.