St. Germain Soup Recipe

soup bowls
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 Updated 19/01/2016

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This recipe for St. Germaine soup is a very good way of using up chicken leftovers including the carcass.


  • 1 quart chicken broth or chicken stock
  • 1 medium sized carrot
  • 1 turnip
  • sprig of parsley
  • sprig of thyme or small piece of lemon rind
  • 2 tablespoons minced cooked chicken
  • 1 hard boiled egg
  • 2 tablespoons breadcrumbs
  • 1/4 pint hot milk
  • slice of ham
  • seasoning
(see measure conversions for more information on quantites)


  1. Prepare the vegetables and slice them.
  2. Put them into a saucepan with the stock, parsley, thyme/or lemon rind and the ham cut in small pieces.
  3. Season according to taste.
  4. Bring to boiling point, then simmer for 20 minutes.
  5. Put the breadcrumbs in a basin and pour the hot milk on to them.
  6. Cut the boiled egg in slices, and remove the yolk, leaving the white in rings.
  7. Add the chicken and yolk of egg to the breadcrumbs and mix well together.
  8. Put this mixture into a saucepan and strain the stock into it.
  9. Simmer for 10 minutes.
  10. Add the egg white, cut in small pieces, and serve.

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: 4 portions


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