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Categories:Viewed: 7 - Published at: 7 years ago
Ingredients
- 1 c. cream of chicken soup
- 1/2 c. celery, chopped
- 2 c. cooked chicken, chopped
- 4 c. chicken broth
- 2 c. hot milk
- 2 egg yolks, beaten
- 2 Tbsp. butter
- salt and pepper to taste
Method
- Heat corn; put through sieve.
- Combine celery, chicken and broth in saucepan.
- Bring to a boil.
- Reduce heat.
- Simmer 15 minutes.
- Stir hot milk into egg yolks gradually.
- Add to soup mixture and corn.
- Cook 2 minutes, stirring constantly.
- Add butter, salt and pepper.
- Serve with croutons.
