STREAMING NOW: Siba's Table

Creme De Volaille (French Cream of Chicken Soup)

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Apparently a somewhat 'lost' recipe according to Food &Wine, posted here from a French blog for safekeeping.”
READY IN:
1hr
SERVES:
6
YIELD:
6 bowls
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: