Alt-Wiener Suppenhuhn is a traditional soup originating from Vienna. The soup is usually made with a combination of chicken, carrots, parsley, celery, onions, allspice, peppercorns, bay leaves, cloves, thyme, chives, salt, pepper, egg yolks, cream, peas, mushrooms, flour, and butter.

The chicken and root vegetables are boiled in water, while half of the onion is fried in a pan until almost black with the cut side down. The herbs are tied in a bag and placed into the pot. The soup is cooked until the meat becomes tender, and it's then removed from the bones and cut into pieces.

The butter and flour are added to the soup with sliced mushrooms, puréed peas, cream, and chicken pieces. Once cooked, the soup is removed from the heat and mixed with beaten egg yolks, salt, and pepper. Before serving, the soup is garnished with chopped chives.

This classic soup can nowadays be found in many upscale Viennese restaurants and it makes for a great remedy against the common cold.