1. Place the chicken in a dutch oven. 2. Add ham, onions, celery, carrot, 2 tablespoons parsley, thyme, nutmeg, water, salt and pepper. 3. Bring to simmering point. 4. Cover the pan and simmer over low heat for 1 hour. 5. Remove chicken from the carcass and cut into small pieces. 6. Remove ham from pan and cut into small pieces. 7. Set both aside. 8. Return the chicken carcass to the pan and simmer for 1 more hour. 9. Strain the broth. 10. Cool and then chill in the refrigerator for 4 hours. 11. Skim fat from the broth. 12. Return broth to simmering point and add chicken and ham. 13. Combine eggs and cream. 14. Add to hot soup. 15. Heat until cream is hot but do not allow soup to boil. 16. Garnish with remaining 2 tablespoons of parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
