Chicken a La Reine Soup
Indulge in the luxurious flavors of Chicken à la Reine Soup, a classic French-inspired comfort dish that’s creamy, velvety, and irresistibly satisfying. This elegant soup combines tender shredded chicken, a medley of finely diced vegetables, and a rich base of chicken stock and heavy cream for a sophisticated yet heartwarming meal. A touch of dry sherry and a whisper of nutmeg elevate the flavor profile, while tempered egg yolks add an exquisite, silky finish. Perfect for cozy nights or as an appetizer at a dinner party, this recipe is a timeless ode to gourmet simplicity. Serve it with crusty bread or a crisp green salad for a complete and nourishing experience that’s sure to impress.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 6 cups chicken stock
- 1 cup heavy cream
- 2 cups cooked chicken breast, shredded or diced
- 1 large carrot, finely diced
- 1 medium celery stalk, finely diced
- 1 medium leek, white and light green parts only, thinly sliced
- 1 tablespoon dry sherry or white wine
- 2 large egg yolks
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon ground white pepper
- 0.25 teaspoon ground nutmeg
Instructions
In a large pot, melt the butter over medium heat. Add the flour and whisk continuously for 2–3 minutes to form a roux. It should be bubbly but not browned.
Gradually add the chicken stock to the roux, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for 5 minutes until slightly thickened.
Add the diced carrot, celery, and leek to the pot. Cook for 10–12 minutes until the vegetables are tender.
Stir in the cooked chicken, heavy cream, dry sherry (or white wine), salt, white pepper, and nutmeg. Simmer gently for another 5–7 minutes, stirring occasionally to blend the flavors.
In a small bowl, whisk the egg yolks and slowly temper them by adding a ladleful of hot soup while whisking constantly. Gradually stir the tempered yolks back into the soup.
Cook the soup for an additional 3–4 minutes over low heat, but do not allow it to boil, as this could curdle the eggs.
Taste the soup and adjust seasonings as needed. Garnish with fresh parsley before serving.
Ladle the soup into bowls and serve warm with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.7 g | 227% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1266 mg | 422% | |
| Sodium | 3785 mg | 165% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 17.3 g | ||
| Protein | 233.9 g | 468% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 419 mg | 32% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2319 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
