Chicken Cream Soup Recipe

An old chicken for soup is much the best.

Cut it up into quarters, put it into a soup kettle with half a pound of corned ham, and an onion; add four quarts of cold water.

Bring slowly to a gentle boil, and keep this up until the liquid has diminished one-third, and the meat drops from the bones; then add half a cup of rice.

Season with salt, pepper and a bunch of chopped parsley.

Cook slowly until the rice is tender, then the meat should be taken out.

Now stir in two cups of rich milk thickened with a little flour.

The chicken could be fried in a spoonful of butter and gravy made, reserving some of the white part of the meat, chopping it and adding it to the soup.