Creamy Chicken Soup

Creamy Chicken Soup
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 20 mins

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


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


  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.

Recipe by Chef Jon Ashton

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 250
  • Fat 20g
  • Saturated Fat 12g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 135mg
  • Sodium 270mg
  • Potassium 240mg
  • Carbohydrate 7g
  • Fiber 0g
  • Sugars 1g
  • Protein 10g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 6%