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 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins
For the Velouté Base
2tbspunsalted butter
2tbspall-purpose flour
4cupsgood-quality chicken stock (preferably homemade or low-sodium)
1small onion, finely chopped
1celery stalk, finely chopped
1small carrot, peeled and chopped
1bay leaf
2sprigs fresh thyme
Salt and white pepper to taste
For Finishing
¾cupheavy cream
1egg yolk (optional, for extra richness)
1cupcooked chicken breast, finely shredded (optional for added body)
Chopped chives or parsley, for garnish
Prepare the Roux
1
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
2
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
3
Strain the soup into a clean saucepan to remove vegetables and herbs. Return to low heat.
Add Cream & Finish
4
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)
5
If using shredded chicken, stir it in at this point and warm through for 2–3 minutes.
Season and Serve
6
Season with salt and white pepper to taste. Ladle into warm bowls and garnish with fresh chives or parsley.
Pairing Suggestions
7
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
For the Velouté Base
2tbspunsalted butter
2tbspall-purpose flour
4cupsgood-quality chicken stock (preferably homemade or low-sodium)
1small onion, finely chopped
1celery stalk, finely chopped
1small carrot, peeled and chopped
1bay leaf
2sprigs fresh thyme
Salt and white pepper to taste
For Finishing
¾cupheavy cream
1egg yolk (optional, for extra richness)
1cupcooked chicken breast, finely shredded (optional for added body)
Chopped chives or parsley, for garnish
Directions
Prepare the Roux
1
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
2
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
3
Strain the soup into a clean saucepan to remove vegetables and herbs. Return to low heat.
Add Cream & Finish
4
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)
5
If using shredded chicken, stir it in at this point and warm through for 2–3 minutes.
Season and Serve
6
Season with salt and white pepper to taste. Ladle into warm bowls and garnish with fresh chives or parsley.
Pairing Suggestions
7
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
