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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the chicken in a dutch oven. | 2. Add ham, onions, celery, carrot, 2 tablespoons parsley, thyme, nutmeg, water, salt and pepper. | 3. Bring to simmering point. | 4. Cover the pan and simmer over low heat for 1 hour. | 5. Remove chicken from the carcass and cut into small pieces. | 6. Remove ham from pan and cut into small pieces. | 7. Set both aside. | 8. Return the chicken carcass to the pan and simmer for 1 more hour. | 9. Strain the broth. | 10. Cool and then chill in the refrigerator for 4 hours. | 11. Skim fat from the broth. | 12. Return broth to simmering point and add chicken and ham. | 13. Combine eggs and cream. | 14. Add to hot soup. | 15. Heat until cream is hot but do not allow soup to boil. | 16. Garnish with remaining 2 tablespoons of parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
ham	1	slice	smoked	-	-	-	-
onion	2		chopped	128.0	29.888	3.52	0.32
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
parsley	4	tablespoons	chopped	5.472	0.9622	0.4514	0.1201
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034
nutmeg	1/8	teaspoon		1.4438	0.1355	0.0161	0.0999
water	7	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
egg yolk	3			164.22	1.8309	8.0886	13.5354
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.