Home › Soups › Soup a La Reine

Soup a La Reine

1 Left-over Roast Chicken 2 Quarts Water 1 Teaspoon Cornstarch 3/4 Cup Boiled Rice 1/2 Cup Cream Salt and Pepper to Taste Cut all the meat from the carcass of the chicken and chop very fine. Put the bones in the water, and simmer for two hours. Remove the bones and thicken with the cornstarch made smooth with a little cold water. Add the chicken and rice, and when very soft rub through a coarse strainer. Bring to the boiling point again, add the cream, and season to taste.