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

How to Make Cream of Chicken Soup

• 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.