Veloute de Poulet aux Herbes de Provence et Crème Légère

Veloute de poulet aux Herbes ProvenceWith the cold winter evenings in both cities I thought that a tasty, creamy chicken soup would be an ideal recipe to share with you. I used my favourite Herbes de Provence, the dried herbs from the south of France as they give a fragrant taste to any dish; we have them in several sizes in the shop. I also added some Crème Legere, a low fat French cooking cream which gives a velvety texture to the soup. I suggest you pair this dish with a Maison Chapoutier’s Belleruche Cotes du Rhone Blanc as the herb scent will match well with the floral taste of the Grenache blanc in this wine.

Ingredients for approximately 2 litres of soup:

  • 2 large carrotts
  • 2 large potatoes (these are optional as they thicken the soup but not essential)
  • 4 or 5 sticks celery
  • 1 large onion
  • 1 chicken breast
  • 1 spoonful herbes de provence
  • 500ml Crème Legere or liquid cream
  • 2 tablespoons olive oil

1 Bottle of Maison Chapoutier Belleruche Cotes du Rhone Blanc



  1. Peel and chop the onion, carrotts and potatoes
  2. Trim the ends of the celery and slice.
  3. Slice the chicken breast
  4. Heat the olive oil in a heavy based saucepan
  5. Gently fry the onion and the chicken for a few minutes until the onion is translucent
  6. Add the rest of the vegetables and stir in
  7. Add the herbes de Provence
  8. Add enough water to cover the vegetables , about 500 ml
  9. Bring the soup to boil, then turn down the heat.
  10. Simmer gently for about 45 minutes
  11. Remove from heat and allow to cool
  12. Pour in the cream and blend with a blender until the soup is creamy with no lumps
  13. Return to heat and warm up without boiling.

Serve hot accompanied by croutons or crusty bread.



I recommend that you serve this velvety soup with a glass of Maison Chapoutier Belleruche Cotes du Rhone Blanc

Bon Appétit!

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