Soup
Non-illustrated recipe - Illustrated recipe

Chicken Potage

Chicken Potage
  • For : 4 to 6 servings
  • Time : 1 h 30
  • Difficulty : 

Ingredients for Chicken Potage :

  • 1 chicken
  • 2,5 litres white chicken stock
  • 1 leek, white's only
  • 1 celery stick
  • 100 g rice
  • 5 egg yolks
  • 200 g crème fraîche
  • salt
  • pepper
  • butter
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Technical stages for Chicken Potage :

Chicken Potage - 1
1

Prepare all the ingredients.

Chicken Potage - 2
2

Place the white chicken stock along with the leek greens and the celery stick in a stockpan.

Chicken Potage - 3
3

Add the chicken that has been previously .

Chicken Potage - 4
4

Bring to a simmer...

Chicken Potage - 5
5

...while frequently .

Chicken Potage - 6
6

Half way or about 30 minutes later...

Chicken Potage - 7
7

...add the rice.

Chicken Potage - 8
8

Continue simmering...

Chicken Potage - 9
9

...for another 30 minutes. When finished, remove the chicken from the stock and leave it to cool.

Chicken Potage - 10
10

Cut out the chicken so that you keep the flesh (skinless).

Chicken Potage - 11
11

Keep a part of the breast as a garnish in small dices.

Chicken Potage - 12
12

Add the rest of the stock...

Chicken Potage - 13
13

...and gently mix.

Chicken Potage - 14
14

Mix the cream and egg yolks seperately.

Chicken Potage - 15
15

Pour this mixture into the hot potage...

Chicken Potage - 16
16

...and mix thoroughly. At this stage, the soup must not boil.

Chicken Potage - 17
17

Add diced breasts as garnish and store in a warm place until serving.
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