German Cream Of Chicken Soup: Suppe, Heidelberger A

Name: German Cream Of Chicken Soup: Suppe, Heidelberger Art
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart beef stock or 1 quart bouillon; 2 cups water; 1 teaspoon sugar; 2 tablespoons rice or 2 tablespoons barley; 3 -4 lbs chicken, cleaned; 1 tablespoon salt; 1 1/2 tablespoons butter or 1 1/2 tablespoons chicken fat; 1 tablespoon flour; 1 1/4 cups cream; 3 egg yolks, beaten

Servings: persons

1
Combine stock or bouillon and water in large kettle; add sugar and rice or barley.
2
Rinse chicken; drain; pat dry.
3
Rub lightly with salt.
4
Place chicken in bouillon kettle.
5
Cover; bring to a boil.
6
Lower heat and cook slowly until chicken is tender, 1 1/2 to 2 hours.
7
Remove chicken.
8
Strain broth through colander, mashing rice or barley through with liquid.
9
Melt butter or chicken fat in soup kettle; blend flour smoothly with it.
10
Stir strained soup into fat and flour mixture.
11
Let cook 30 minutes, stirring frequently.
12
Add 1 cup cream; stir and bring to a gentle boil, but do not let boil.
13
Beat yolks with remaining 1/4 cup cream and stir into soup.
14
Add salt and pepper if needed.
15
In each soup plate put a few even strips of breast of the boiled chicken.
16
Pour hot soup over.
17
Soup should be creamy, pale yellow, but not too thick.
18
Luchow's German Cookbook.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 quart beef stock or 1 quart bouillon, 2 cups water, 1 teaspoon sugar, 2 tablespoons rice or 2 tablespoons barley, and more.

Yes, German Cream Of Chicken Soup: Suppe, Heidelberger Art falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

German Cream Of Chicken Soup: Suppe, Heidelberger Art

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions