I love the idea of making the stock base, freezing it in serving sizes with the shredded chicken, and then adding fresh vegetable (and maybe rice) when I need a soothing bowl of soup.
Thank You Chef!!!!!!!! This was amazing! I decided to prepare this recipe yesterday as my 'one pot' dinner. A few friends stopped by for a quick drink but would not leave because the aromas were so intoxicating. They 'self invited' and stayed for dinner. The soup was simply remarkable, and the presentation was the most formal masterpiece of CHICKEN SOUP I have ever prepared or enjoyed!!!! yours is my favorite channel!
Thank You so much for your recipes! As an American I know nothing about French Cooking. But I do know alot about Soul Food due to my ancestor history. Many good blessings to an extremely accomplished Master Chef!
I have seen a lot of this types of recepies, but for some reason yours got me hooked so hard that I started to cook immediately. Although me and my family are not a big fans of celery and cumin, I did everything exactly by your instructions... We have just finished eating and I can tell that THIS IS MAGNIFICENT! Thank you so much and God bless you!
@@ronthompson2421 Yeees!) As i mentioned above, it was great! Also the main indicator - my daughter, who just hates celery, but she enjoyed the soup and even asked for another portion ;))
For a balanced flavour in a stock, you need to have equal quantities of onion, carrot, and celery. Leak is optional but makes a better stock. Of course you need your bouquet garni (bay leaf, parsley, thyme). For those who don't care for one of the above ingredients, they won't know because one doesn't stand out but you can sure tell when one of them is missing
I'll make this for Christmas. :) We have in Romania something similar and we call it "chicken soup a la grecque", where we use cream and egg instead of cream. It's a very good soup. The cumin is such an interesting addition and since I love its taste, I bet I'm gonna love your soup. Love your videos, I've learned so much from you!
Avogolemono soup is absolutely delicious and I always add a squeeze of fresh lemon to all chicken soups. I’m going to try Stephane’s soup without any lemon.
Fabulous! Food for the soul. My mother used to make me chicken soup from scratch when I was young and unwell. Going to give this a go as my hubby is not well. Thank you so much stephan
So perfect! Thank you for sharing this great recipe. I am Russian and we will definitely need this soup after New Year's celebrations!😊. Happy Holidays!🥂
Looks tasty! Maybe try making a cream of chicken with roasted garlic using leeks and potatoes and such! Using a standard mirpoix and some thyme! Soooooo good!
Thanks for sharing this recipe with us Stéphan. The soup looks delicious and very wholesome. A healthier alternative to a Bacon butty, which us Brits for renowned for using as a hangover remedy.
Another winner. I added some fennel to the base and steamed the remaining carrot and fennel for the veg at the end. How do you keep the croutons crunchy? Next time I think I will replace them with toasted garlic bread. Thanks.
Thank you Chef, that looks awesome... I would have never thought to add Cumin to my chicken soup. We just had a front come though and it's a chilly day today, I was planning on making Chili, but my menu for dinner just changed lol. I'm off to the shops!
In America we would call this _cream of chicken_ soup, which is considerably less common than for example the ubiquitous _chicken noodle_ soup, which has the characteristic 'clear broth' appearance. (I make the latter version quite often, usually incorporating a store-bought rotisserie chicken, which results in what may be called a _roasted chicken noodle_ soup.) That said, your creamy version has a characteristic French look and feel and I can't wait to try it out. C'est manifique ! Great job as always, chef Stephane!
My hangover soup was basicaly a chicken soup with 20 gloves of garlic, red pepper and a lot of paprika's (some 45 years ago). Like the idea of adding cream.
That soup is what I want to make….the techniques were simple and the resulting soup look sooo delicious. The cream addition elevates it, and the ground up veggies keeps it more attractive and elegant. I can’t wait to eat it!
As I was copying the ingredients while watching the video, I think you forgot to add butter to the ingredients list. It looks like 4 T. but please reply to be sure or indicate the correct amount. Thanks...looks delicious and I can't wait to make it!
Looks wonderful. Bravo, Stephane! I did notice however that you have "Bosch" stove. I didn't think Les Francais liked Les Bosch. :) I hope you are well!
Looks great, but I think I would have cooked the carcass separately and then strained it into another pot in order to make sure there were no small bones from the carcass remaining in the soup.
When I make chicken soup, I just throw the whole carcass into a pot, cover with water, throw some rough chopped veggies in and cook for 1.2 hrs. Set aside chicken (cool, then shred it), strain stock, then add whatever veggies you want in your soup and cook for about 20 minutes. This way you get all the flavor from the veggies etc, but the veg that ends up in your soup isn’t mushy. This version looks great though - very different, will give it a try.
C'est tres bon mon ami, merci beaucoup, une idée soup a la creme de cressionaire sil vou plait, avec des jaunes des oeufs et la crème. Merci, Muchas Gracias, Muito obrigado, Grazie, Danke, Thank you from Me here in the land down under, aka Australia
Looks delicious! Chicken soup from scratch will cure just about anything. I make it often but only with breasts. I’m Deep South USA and I also am looking forward to making this recipe! Also learned a few tips for “cleaning” or skimming the top. Thank you!
Hi j‘adore vos videos et j‘ai apris pas mal de choses sur la cuisine française! Comme proposition pour un autre video, j‘ aimerai bien apprendre comment en enrobe une viande avec une farce moussline et du feullieté. Continuer comme ca! top videos
This looks absolutely mouth watering! Cream? Cumin seeds? immersion blending the stock?? I'm in heaven! Every Monday I make batch of soup for dinner and wasn't sure what to make, I'm definitely making this. Thanks Stephane!
Hi Stephane 👋 long-time subscriber of yours here. Do u ever take a note from Indian 🇮🇳 style cooking, and toast / fry your main spices in your fat, before adding your aromatics..? It takes the spice (cumin a great option) note up a level, and makes it a lil more prominent in the finished dish. Also perfumes your fat to diffuse throughout the whole dish a bit more. Just curious / a suggestion to try… ✌️💜🙏
thanks yes i use that technique a lot when i cook indian dishes i actually cook more then just french food lots of indian dishes , vietnamese and basic chinese too so yes you right i could have use that technique indeed i🙂 next time 👍
Good! 👍. The only change I might make would be to use homemade chicken bone broth instead of water, to pack in as much flavor as possible. Thanks for the ideas! 😃
Stepfan I like my chicken soup broth golden brown so I brown my chicken first in butter kind if almost burning it but not really and then I add all you do accept I add celery leaves and parsley I've never tried cumin seeds cant get them I never get foam I dont know why. Cream ewe we dont like that oh and I use 3 bulbs of garlic Lots of work I have a turkey thigh I'll use that for my next soup.
Awesome! Something that I can eat if I just remove the garlic. It is a cold, rainy day and I have chicken thighs and some reduced stock that I made. Other than that, I'll follow the recipe and surprise my family for dinner. This is wonderful, thank you Stephane! Meant to add, for anyone that cannot eat garlic or onions, you can use a bit of infused oil (I make heavily infused garlic oil once a week and keep it in the fridge) and the green parts of leeks and green onions. The flavor isn't as intense, but it's satisfying! Since it gets blended in the end, it will add more flavor too.
I love the way you cut the carrots and left them in bigger pieces not minced! All the veg you used are my favs too! Can't wait to try outside in dutch oven over campfire coals! Oh I love whole cumin seeds and whole fennel seeds. I make my Italian-style roasted chicken thighs and potatoes and I sprinkle fennel seeds on top of the chicken thighs and diced potatoes with onion and it makes my RV smell amazing! I like the way you added parsley. I have become a big fan of parsley, including the stems. I would probably tie it into a bundle and crush tho so I could remove it at the end. I almost like the taste of parsley stems more than celery!
Oooh, that looks divine! I need to share with you my family recipe for Avgolemono, a Greek lemon/egg soup made with either vegetable stock or, as I prefer, with chicken stock. I'll email you the recipe ❤
