Chicken and Celery Consomm

Yield: 1 gal (4 L)

Portions: 16

Portion size: 8 floz (250 mL)




2 lb 12 oz

1.2 kg

Chicken leg meat, minced

or coarsely ground



Egg whites

1 lb 6 oz

600 g

Celery, cut as for mirepoix

^ oz

15 g


'/2 oz

15 g

Black peppercorns, crushed



Thyme sprigs



Bay leaves



Parsley stems

5'/2 qt

5.5 L

Chicken stock

10 oz

300 g

Chicken breast

as needed

as needed

Chicken stock

6 oz

180 g

Celery, cut julienne

Per serving:

Calories, 35; Protein, 4 g; Fat, 1 g (27% cal.); Cholesterol, 15 mg;

Carbohydrates, 2 t

3; Fiber, 0 g; Sodium, 460 mg.

1. Place the minced chicken, egg whites, celery, salt, pepper, and herbs in a saucepot.

2. Stir in the stock and bring to simmering point over a moderate heat. Stir occasionally, paying particular attention to possible sticking or scorching of the ingredients on the base of the pot.

3. Stop stirring as simmering point is approaching and simmer very gently without disturbing for 30 minutes.

4. Strain the consommé through a china cap lined with several layers of cheesecloth. Skim and degrease thoroughly. Transfer to a clean pot.

5. Poach the chicken breast in chicken stock for 10 minutes.

6. Cool the chicken in the stock to retain juiciness, then cut into cubes.

7. At service time, reheat the soup and ladle into warm bowls. Sprinkle each portion with cubed chicken and the julienne of celery.

Continue reading here: Vegetable Soups

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