Total Time
10mins
Prep 0 mins
Cook 10 mins

This is the perfect soup to serve on cold winter nights.

Ingredients Nutrition

  • 1 cup milk
  • 2 cups chicken stock
  • 2 tablespoons butter
  • 2 tablespoons flour
  • salt and pepper
  • 1 egg yolk, at room temp.,slightly beaten
  • homemade crouton (to garnish)

Directions

  1. In a large saucepan, scald the milk.
  2. Add the stock and heat through.
  3. In a heavy frying pan, melt the butter over low heat, add the flour and seasoning and stir.
  4. Add a bit of the stock to the flour mixture, blend well, and pour back into the stock.
  5. Add some of the warm stock to the bowl with the beaten egg yolk.
  6. Stir to blend, then add the egg to the stock in the saucepan.
  7. Serve immediately with homemade croutons.

Reviews

(7)
Most Helpful

I made this to use in a chicken pot pie when I was out of canned soup, and it worked beautifully. It was easy to make. Like another reviewer, I used a little more flour to thicken it more. Very tasty soup, thanks for sharing the recipe, Rita.

cookin mimi August 11, 2009

I used this in place of canned cream of chicken soup in a casserole recipe. It worked terrific .It is a little thinner than the canned stuff, so as another reviewer suggested, if you want that consistency you might want to add a little more flour.

tara portee October 06, 2008

Really good! I used Wondra as the flour. I used a bit more to make it real thick because i was using this cream of chicken soup in a caserole recipe. thanks for this great recipe! Ill use it from now on instead of the store bought that has nasties (msg) in it.

dr_kaley August 14, 2008

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