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Creme De Volaille (French Cream of Chicken Soup)

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“Apparently a somewhat 'lost' recipe according to Food &Wine, posted here from a French blog for safekeeping.”
6 bowls

Ingredients Nutrition


  1. In a large pot, bring water, leek, carrot, onion, celery, chicken wings, tarragon, bouquet garni, peppercorns, cloves and bring to a boil.
  2. Cover and simmer for 35 minutes.
  3. Strain the broth through a fine strainer (chinois). Measure 4 cups of liquid and reserve the rest (It used to cook the chicken breast).
  4. In a saucepan, melt butter and add flour and cook gently, stirring, for one minute.
  5. Pour in the broth slowly, stirring well until thickened.
  6. Stir in 3/4 cup of the cream (keep 1/4 aside) and bring to a boil.
  7. Adjust seasoning.
  8. Poach the chicken breast 8 minutes in the reserved broth.
  9. Drain, then cut into small cubes.
  10. Mix the egg yolks with the remaining cream and stir into soup stirring with a whisk. Do not boil.
  11. Add the diced chicken, sprinkle with dried tarragon and serve immediately.

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