White House Chicken Cream Soup (1887)

"An old chicken for soup is much best. Cut it up in quarters, put it into a soup kettle with half a pound of corned ham and an onion, and add 4 quarts of water. Bring slowly to a gentle boil, and keep this up until the liquid has diminished one-third, and the meat drops from the bones.

"Add a cup of rice. Season with salt, pepper, and a bunch of chopped parsley.  

"Cook slowly until the rice is tender, then the meat should be taken out. Now, stir in 2 cups of rich milk thickened with a little flour. The chicken could be fried in a spoonful of butter, and a gravy made, reserving some of the white meat, chopping it and adding it to the soup."

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" Soup Recipes
White House Onion Soup with Egg Yolks (1887)

White House Cream of Asparagus Soup (1887)

Classic Corn Chowder with Potatoes (1952)