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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Stir in the flour to create a roux. Cook for 2–3 minutes, stirring constantly, until the mixture is lightly golden.

Step 3

Slowly whisk in the chicken stock, ensuring no lumps remain. Add the bay leaf, salt, and white pepper.

Step 4

Simmer the soup on low heat for 15–20 minutes, stirring occasionally, until the flavors meld together.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Add the shredded chicken to the soup and heat gently for 5 minutes until warmed through.

Step 9

Adjust seasonings with additional salt and white pepper as needed.

Step 10

Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve immediately.

Nutrition Facts

Serving size	(2284.8g)

Amount per serving	% Daily Value*
Calories	2142.3

Total Fat 148.5g	0%
Saturated Fat 74.9g	0%
Polyunsaturated Fat g
Cholesterol 990.0mg	0%
Sodium 3289.0mg	0%
Total Carbohydrate 43.5g	0%
Dietary Fiber 7.0g	0%
Total Sugars 14.0g
Protein 137.0g	0%

Vitamin D 39.4IU	0%
Calcium 286.6mg	0%
Iron 11.9mg	0%
Potassium 1458.9mg	0%

*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.

Source of Calories

Fat: 64.9%

Protein: 26.6%

Carbs: 8.5%