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.
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.
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 the soup into a clean saucepan to remove vegetables and herbs. Return to low heat.
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.
If using shredded chicken, stir it in at this point and warm through for 2–3 minutes.
Season with salt and white pepper to taste. Ladle into warm bowls and garnish with fresh chives or parsley.
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
4 servings