Soup-erior Fowl Play

A Creamy French Chicken and Carrot Soup with Thyme and a Silky Finish

55 minutes
Serves 4
DinnerFrench
Herb's take

French grandmothers everywhere would approve: this velvety chicken carrot soup lets you master the art of building flavor through sautéing and blending. You'll learn why pureeing hot soup is both an act of trust and a ticket to ultra-smooth results.

Ingredients

Yield
4

Instructions

  1. 01
    Heat the butter and olive oil together in a large Dutch oven over medium heat until foaming.
  2. 02
    Add onion and celery and cook, stirring often, until softened but not browned, about 5 minutes.
  3. 03
    Stir in the carrots and cook 4 minutes to begin releasing sweetness.
  4. 04
    Add the garlic and cook just until fragrant, about 40 seconds.
  5. 05
    Increase heat to medium-high and add the chicken pieces. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until just opaque on the outside, about 3 minutes.
  6. 06
    Pour in the chicken broth, scraping the bottom to release any browned bits.
  7. 07
    Add thyme sprigs and bay leaf. Bring to a simmer, then reduce heat to low and cover. Cook for 20 minutes, until carrots are very tender and chicken is cooked through.
  8. 08
    Remove bay leaf and thyme sprigs, then let the soup cool off heat for 8 minutes.
  9. 09
    Working in batches, puree the soup in a blender until perfectly smooth, then return to the pot.
  10. 10
    Stir in the heavy cream and rewarm over low heat just until hot but not boiling.
  11. 11
    Add lemon juice and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasoning as needed.
  12. 12
    Ladle into bowls, garnish with parsley, and serve immediately with crusty bread if you like.

Want your own batch?

I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.