Chicken a la Reine Soup
Submitted by chrissy615
Creamy French-style chicken soup with diced vegetables, rice, and half-and-half finished with a silky roux. Classic Chicken a la Reine is elegant comfort in a bowl.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
60 minChicken a la Reine translates to “chicken fit for a queen," and one spoonful tells you exactly why this classic French soup earned its name.
A buttery roux builds the base, thickened with flour and loosened with rich chicken broth. Finely diced onion, carrot, celery, and red bell pepper simmer until tender.
Cooked chicken and rice add substance, and warm half-and-half stirred in at the end gives the soup a velvety finish that coats the spoon.
With 76 reviews and a loyal following, this is the kind of soup that earns a permanent spot in your rotation.
Kitchen Tips
- Cook the flour for a full 5 minutes, stirring constantly. This cooks out the raw taste without browning the roux, which would change the soup’s color.
- Warm the half-and-half before adding it. Cold cream dropped into hot soup can cause it to curdle.
- Use leftover rotisserie chicken for the fastest version. Dice it fine so it melts into every spoonful.
Ingredients
Directions
Heat butter in a large soup pot and cook onion, celery and carrots until tender over low heat, stirring occasionally.
Add flour, cook 5 minutes, stirring constantly.
Do not brown.
Gradually stir in broth until blended.
Bring to a boil, cover and cook over low heat 5 minutes.
Add bell pepper, rice and chicken and heat another five minutes.
Stir in warm half and half, heat but do not boil.
Season to taste and serve.
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