Cream of chicken soup

6 servings

Ingredients

Quantity Ingredient
2 Chicken bouillon cubes
2 cups Hot water
1½ cup White sauce mix
1 cup Minced, cooked chicken
½ cup Finely chopped celery
½ cup Finely chopped onion
½ teaspoon Salt
1 teaspoon Garlic salt
4 cups Milk
1 Egg yolk, beaten
Chopped chives

Directions

Dissolve chicken bouillon cubes in hot water. Cool. Combine white sauce mix and bouillon mixture in a large kettle. Cook over low heat about 5 minutes, stirring constantly, until thick and smooth. Add chicken, celery, onion, salt and garlic salt. Simmer 15 minutes, stirring constantly. Blend in milk and egg yolk. Simmer 5 more minutes. Remove from heat. Garnish with chopped chives.

Submitted By MEG ANTCZAK On 02-12-95

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