Recipe(tried): Country Chicken Soup and Cream of Chicken Soup

COUNTRY CHICKEN SOUP (LIKE CRACKER BARREL)
6-8 SERVINGS

1 Carrot, chopped
3/4 c. chopped celery
1 sweet green pepper, chopped
1 onion chopped
3/4 c. cubed cooked chicken
1 apple, peeled and cubed
4 t. butter
1/3 c. all-purpose flour
2 whole cloves
1 sprig parsley
4 c. chicken broth
1 can or fresh tomatoes
salt to taste
21/2 to 3 c. milk

Saute the carrot, celery, green pepper and onion lightly in butter, stirring often. Add the chicken and remaining ingredients, except milk. Simmer covered for 50 minutes. Add the milk and bring to a boil.

RECIPE for CREAM OF CHICKEN SOUP

2 T. BUTTER
3 T. FLOUR
7 C. CHICKEN BROTH
CARCASS OF A CHICKEN
1 ONION, FINELY CHOPPED
1 CARROT, FINELY CHOPPED
1 STALK CELERY, FINECHOPPED
2 EGG YOLKS
1/2 C. LIGHT CREAM

iN A LG. SAUCEPAN HEAT THE BUTTER. ADD FLOUR AND STIR IN THE CHICKEN BROTH WITH A WIRE WHISK. ADD THE CHICKEN CARCASS, ONION, CARROT AND CELERY AND SIMMER FOR 1 HR. rEMOVE THE CARCASS, STRAIN THE SOUP AND RETURN TO A CLEAN SAUCEPAN. COMBINE THE EGG YOLKS AND CREAM AND ADD TO SOUP. HEAT THROUGH, BUT DO NOT BOIL OR THE EGG YOLKS WILL CURDLE.