Horn & Hardart Chicken Soup Copycat
Recipe: #41315
July 28, 2023
Categories: Chicken, Rice, White Rice, New England Copycat or Clone Recipes, Boneless Pieces, more
"They used a gallon of chicken stock which was probably homemade. I'm using 8 cups giving more body to the soup. You can go with the original recipe if you prefer. They had 3/4 cup raw white rice, I'm doing a cup. This is a basic soup that they probably made money on. lol"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (383.5 g)
- Calories 436.8
- Total Fat - 28.1 g
- Saturated Fat - 10.6 g
- Cholesterol - 705.6 mg
- Sodium - 1306.7 mg
- Total Carbohydrate - 22.8 g
- Dietary Fiber - 0.5 g
- Sugars - 4.2 g
- Protein - 21.2 g
- Calcium - 91.4 mg
- Iron - 2.5 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the butter in the bottom of a large stockpot over medium heat.
Step 2
Add the chopped chicken meat and cook until almost done, about 8 minutes.
Step 3
Meanwhile, beat the egg yolks into the stock until fully incorporated.
Step 4
Dissolve the cornstarch in little bit of water and add to the broth.
Step 5
When the chicken is done, add the stock mixture and rice to the pot with the seasonings.
Step 6
Bring to a boil and simmer for 10 minutes until thickened.
Step 7
Check seasoning.
Step 8
When serving stir a lot to get chicken and rice incorporated.
Tips
No special items needed.
0 Reviews
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