Creme De Volaille French Cream of Chicken Soup
Indulge in the velvety elegance of Creme De Volaille, an authentic French cream of chicken soup that exudes comfort and sophistication. This classic recipe combines tender shredded chicken with a rich, silky base of chicken stock, heavy cream, and egg yolks for an unmatched creamy texture. Enhanced with aromatic vegetables, a touch of white pepper, and a hint of bay leaf, every spoonful is a harmonious blend of flavors. The soup is gently thickened with a traditional roux and pureed to perfection for a smooth, luxurious finish. Garnished with fresh parsley, it’s an ideal starter for any gourmet meal or a satisfying centerpiece for a cozy dinner. Perfectly balanced and irresistibly rich, this soup is a timeless way to savor French culinary finesse.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 4 cups Chicken stock
- 1 cup Heavy cream
- 1 cup Cooked chicken breast, shredded
- 2 Egg yolks
- 1 Carrot, diced
- 1 Celery stalk, diced
- 1 small Onion, chopped
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, melt the butter over medium heat. Add the diced carrot, celery, and onion. Cook for 5–7 minutes until the vegetables are softened but not browned.
Stir in the flour to create a roux. Cook for 2–3 minutes, stirring constantly, until the mixture is lightly golden.
Slowly whisk in the chicken stock, ensuring no lumps remain. Add the bay leaf, salt, and white pepper.
Simmer the soup on low heat for 15–20 minutes, stirring occasionally, until the flavors meld together.
Remove the bay leaf and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend, then return it to the pot.
In a small bowl, whisk the egg yolks and cream together to create a liaison. Gradually add a ladleful of hot soup to the mixture while whisking to temper the eggs.
Slowly stir the tempered egg-cream mixture back into the pot of soup. Do not let the soup boil after this step to avoid curdling.
Add the shredded chicken to the soup and heat gently for 5 minutes until warmed through.
Adjust seasonings with additional salt and white pepper as needed.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.5 g | 190% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 990 mg | 330% | |
| Sodium | 3289 mg | 143% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 14.0 g | ||
| Protein | 137.0 g | 274% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 287 mg | 22% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1459 mg | 31% | |
*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.
