Creamy chicken soup in bone broth
Shredded chicken thighs in a rich bone broth, thickened the old way with egg yolks and a little cream until it turns pale gold. It is silky and rich, with no flour in the pot.
- Time
- 55 min (10 prep + 45 cook)
- Servings
- 4
- Per serving
- 534 kcal
- Protein
- 51 g
Ingredients
- 1 1/2 lb chicken thigh, boneless, skinless
- 5 cups bone broth
- 1 tsp salt
- 1/2 tsp garlic powder (optional)
- 1/2 tsp dried thyme (optional)
- 5 large raw egg yolks
- 1/2 cup heavy cream
- 2 tbsp butter
- 1/2 tsp black pepper
Steps
- Put the chicken, bone broth and salt in a large pot, with the garlic powder and thyme, if using. Bring just to a boil, lower the heat to a gentle simmer, cover and cook 22–25 minutes, until the chicken reads 165°F and shreds easily.
- Lift the chicken onto a board and shred it with two forks. In a medium bowl, whisk the egg yolks and cream until smooth.
- Keep the broth at the barest simmer. Slowly pour a ladle of hot broth into the yolk mixture, whisking all the time, then add a second ladle the same way. Pour the warm mixture back into the pot, stirring.
- Stir gently over low heat for 3–4 minutes, until the soup looks glossy, lightly coats a spoon and reads 160°F. Do not let it boil, or the yolks will scramble. Stir in the chicken, butter and pepper, warm through and taste for salt.
- Keeps 4 days in the fridge. Reheat gently over low heat, stirring, and stop before it boils. To freeze it (3 months), freeze the chicken and broth before the yolks and cream go in, and finish the soup on the day.
Good to know
Can I make it without cream?
Yes. Leave out the cream and use 7 yolks in place of 5. The soup is just as silky, at about 71 instead of 64.
It went grainy. Can I save it?
Usually. Take it off the heat and blend it briefly with a stick blender while it is hot, then warm it gently and keep it below a simmer.
Not eating strictly carnivore?
A squeeze of lemon and some chopped fresh parsley at the end brighten it up.
Per
- Calories
- 102
- Protein
- (39%)
- 10 g
- Fat
- (59%)
- 7 g
- Carbohydrates
- (2%)
- 1 g
- of which sugar
- <1 g
- Fiber
- <1 g
- Sodium
- 241 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2135 kcal goes into the pot and 2199 g of ingredients comes out as about 2099 g of food: 102 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.