Feather Fowlie (Chicken Soup With Ham)

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READY IN: 6hrs 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the chicken in a dutch oven.
  • Add ham, onions, celery, carrot, 2 tablespoons parsley, thyme, nutmeg, water, salt and pepper.
  • Bring to simmering point.
  • Cover the pan and simmer over low heat for 1 hour.
  • Remove chicken from the carcass and cut into small pieces.
  • Remove ham from pan and cut into small pieces.
  • Set both aside.
  • Return the chicken carcass to the pan and simmer for 1 more hour.
  • Strain the broth.
  • Cool and then chill in the refrigerator for 4 hours.
  • Skim fat from the broth.
  • Return broth to simmering point and add chicken and ham.
  • Combine eggs and cream.
  • Add to hot soup.
  • Heat until cream is hot but do not allow soup to boil.
  • Garnish with remaining 2 tablespoons of parsley.
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