Ingredients:

• 2 Chicken bouillon cubes
• 2 cups – hot water
• 1 1/2 cups – white sauce mix
• 1 cup – minced, cooked Chicken
• 1/2 cup – finely chopped Celery
• 1/2 cup – finely chopped Onion
• 1 tsp – Garlic salt
• 4 cup – Milk
• 1 Egg yolk, beaten
• chopped chives or watercress, for garnish
• 1/2 tsp – salt

Method:

1. Dissolve chicken bouillon cubes in hot water. Cool.
2. Combine white sauce mix and bouillon mixture in a large kettle or Dutch oven.
3. Cover and cook over low heat about 5 minutes, stirring constantly, until thick and smooth.
4. Add chicken, celery, onion, salt and garlic salt.
5. Simmer 15 minutes, stirring constantly.
6. Blend in milk and egg yolk.
7. Simmer 5 more minutes.
8. Remove from heat.
9. Garnish with chopped chives or watercress.