Queens Soup


  • One soup-chicken
  • Pinch of Mace
  • One carrot
  • 2-3 sprigs of parsley
  • Salt
  • Black pepper
  • 2 spoons of flour
  • Same weight of butter
  • One egg yolk
  • One spoon of cream


  1. Cut a soup-chicken in 8 pieces.
  2. Make a broth of it, together with the Carrot, Mace, Parsley and salt (1 hour).
  3. Sieve the broth, remove the meat from the bones and cut it in small pieces.
  4. Fry the butter and flour in a pan.
  5. Stir and add the broth, little by little.
  6. Let the soup cook for 15 minutes.
  7. Add salt, the egg yolk, the cream and the pieces of meat.
  8. Add black pepper, according your taste.


This recipe comes from a cookbook from 1930. This cookbook was for students of “domestic schools”, where girls from 12-16 years learned how to cook and other tasks in the household. In particular in the South of the Netherlands, the level of recipes was good: many girls became housekeeper for a pastor.

Source of recipe: from book ‘Practical recipes from the housejekeeping school Mariakroon in Culemborg (The Netherlands).

Sustainability and healthy tips and tricks

  • Use a plantbased alternative for chicken as an alternative protein.
  • Add a large portion of different kinds of vegetables for vitamins.
  • Use vegetable broth instead of meat broth.
  • Use a minmum of salt to make the recipe healthier for elderly people.
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