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    You are in: Home / Recipes / German Cream of Chicken Soup: Suppe, Heidelberger Art Recipe
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    German Cream of Chicken Soup: Suppe, Heidelberger Art

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Olha's Note:

    Very rich chicken flavour.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine stock or bouillon and water in large kettle; add sugar and rice or barley.
    2. 2
      Rinse chicken; drain; pat dry.
    3. 3
      Rub lightly with salt.
    4. 4
      Place chicken in bouillon kettle.
    5. 5
      Cover; bring to a boil.
    6. 6
      Lower heat and cook slowly until chicken is tender, 1 1/2 to 2 hours.
    7. 7
      Remove chicken.
    8. 8
      Strain broth through colander, mashing rice or barley through with liquid.
    9. 9
      Melt butter or chicken fat in soup kettle; blend flour smoothly with it.
    10. 10
      Stir strained soup into fat and flour mixture.
    11. 11
      Let cook 30 minutes, stirring frequently.
    12. 12
      Add 1 cup cream; stir and bring to a gentle boil, but do not let boil.
    13. 13
      Beat yolks with remaining 1/4 cup cream and stir into soup.
    14. 14
      Add salt and pepper if needed.
    15. 15
      In each soup plate put a few even strips of breast of the boiled chicken.
    16. 16
      Pour hot soup over.
    17. 17
      Soup should be creamy, pale yellow, but not too thick.
    18. 18
      Serves 6.
    19. 19
      Luchow’s German Cookbook.

    Ratings & Reviews:

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    Nutritional Facts for German Cream of Chicken Soup: Suppe, Heidelberger Art

    Serving Size: 1 (535 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 525.4
     
    Calories from Fat 373
    71%
    Total Fat 41.4 g
    63%
    Saturated Fat 18.3 g
    91%
    Cholesterol 260.8 mg
    86%
    Sodium 1823.6 mg
    75%
    Total Carbohydrate 6.7 g
    2%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.8 g
    3%
    Protein 30.2 g
    60%

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