Name: French Cream of Chicken Velouté
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 4 cups good-quality chicken stock (preferably homemade or low-sodium); 1 small onion, finely chopped; 1 celery stalk, finely chopped; 1 small carrot, peeled and chopped; 1 bay leaf; 2 sprigs fresh thyme; Salt and white pepper to taste; ¾ cup heavy cream; 1 egg yolk (optional, for extra richness); 1 cup cooked chicken breast, finely shredded (optional for added body); Chopped chives or parsley, for garnish

DifficultyBeginner

CategoryChefs Choice, Chicken, Soups

A luxurious and velvety classic of French cuisine, Cream of Chicken Velouté is a refined soup made by enriching chicken stock with a blond roux and a delicate touch of cream. This smooth, comforting starter embodies French elegance—perfect for dinner parties or a cozy evening in.

Yields4 Servings

Prep Time20 minsCook Time35 minsTotal Time55 mins

For the Velouté Base

2 tbsp unsalted butter

2 tbsp all-purpose flour

4 cups good-quality chicken stock (preferably homemade or low-sodium)

1 small onion, finely chopped

1 celery stalk, finely chopped

1 small carrot, peeled and chopped

1 bay leaf

2 sprigs fresh thyme

Salt and white pepper to taste

For Finishing

¾ cup heavy cream

1 egg yolk (optional, for extra richness)

1 cup cooked chicken breast, finely shredded (optional for added body)

Chopped chives or parsley, for garnish

Prepare the Roux

In a large saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for 2–3 minutes until the mixture becomes a pale golden color—this is your blond roux.

Build the Soup Base

Slowly whisk in the chicken stock, ensuring there are no lumps. Add onion, celery, carrot, bay leaf, and thyme. Bring to a gentle simmer and cook for 25 minutes, uncovered.

Strain & Enrich

Strain the soup into a clean saucepan to remove vegetables and herbs. Return to low heat.

Add Cream & Finish

Whisk together the cream and egg yolk (tempering the yolk first with a bit of the hot soup if using). Slowly stir into the soup. Do not boil—just gently heat until slightly thickened.

Add Chicken (Optional)

If using shredded chicken, stir it in at this point and warm through for 2–3 minutes.

Season and Serve

Season with salt and white pepper to taste. Ladle into warm bowls and garnish with fresh chives or parsley.

Pairing Suggestions

Wine: A lightly oaked Chardonnay or a dry Chenin Blanc
Bread: Crusty baguette or cheese gougères
Add-ons: Serve with truffle oil drizzle or a sprinkle of Gruyère for an elevated touch

Ingredients