Creamy Chicken Soup

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Updated: 8/5/2020

This rich, creamy soup will warm you body and soul.

A great way to use up leftover roast chicken! Tip: Whisking the hot soup into the egg mixture very gradually keeps the eggs from curdling.

Prep: 15 min Cook: 20 min
Serves: 8 Save

Ingredients (9)

  • 4 tablespoon butter
  • 1 onion, finely chopped
  • 1/4 cup all-purpose flour
  • 6 cup reduced-sodium chicken broth, heated
  • 3 egg yolks 
  • 1 cup heavy cream
  • 3/4 cup cooked chicken, chopped (leftover from roast chicken or freshly poached)
  • 1/2 teaspoon salt
  • Freshly ground white pepper

Directions

  1. Melt butter in a large saucepan over medium-low heat. Add onion and cook 8 minutes. Add flour, whisking until smooth. Cook 3 minutes. Add 1 cup of hot chicken broth, whisking vigorously to blend. Whisk in 5 more cups of broth. Bring to a simmer, stirring.
  2. Whisk egg yolks and cream together in a large bowl. Ladle about 1/2 cup hot soup into egg mixture, whisking slowly. Pour egg mixture back into pan, whisking slowly. Heat slowly (do not boil), adding more broth if too thick. Add chicken, salt and pepper, and heat thoroughly. Makes 8 cups.

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