Cream of Chicken Soup

 Ingredients

2 - chicken bouillon cubes
2 cups - hot water
1 1/2 cups - white sauce mix
1 cup - minced, cooked chicken
1/2 cup - finely chopped celery
1/2 cup - finely chopped onion
1 tsp - garlic salt
4 cup - milk
1 - egg yolk, beaten
chopped chives or watercress, for garnish
1/2 tsp - salt

Method

Dissolve chicken bouillon cubes in hot water. Cool.
Combine white sauce mix and bouillon mixture in a large kettle or Dutch oven.
Cover and 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 or watercress.
Makes: 6 servings

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