Chicken consommé

Ingredients

• 1skinless chicken breast, if possible
• 2 litrescold water
• 2garlic cloves
• 1 piecered pepper
• 1 mediumcarrot
• 1 stalkcelery
• 1 sprigparsley
• to tastesalt and pepper
• 2eggs
• to tastechopped parsley or coriander

Instructions

1. 1

   Add ingredients

   Put the chicken breast in a saucepan with the cold water, whole garlic cloves and whole piece of red pepper. Add the carrot, halved lengthways, celery, parsley sprig, and salt and pepper to taste.

2. 2

   Simmer gently

   Cover the pan and cook over a medium-low heat for 45 minutes to 1 hour.

3. 3

   Choose a finish

   Once the broth has cooked, choose one of the two serving methods. For the first, strain the broth, add a few pieces of chopped chicken, then beat the eggs thoroughly and add them while stirring gently. Cook for about 5 minutes more and serve topped with chopped parsley or coriander.

4. 4

   Add whole eggs

   For the second method, remove only the garlic, red pepper, celery and parsley from the broth. Add the eggs whole and cook for about 5 minutes more. Adjust the seasoning with salt and pepper, then serve topped with chopped parsley.

What is chicken consommé?

Consommé is a clear, savoury broth, traditionally associated with French cooking. This homestyle version builds its flavour by simmering chicken with a small selection of vegetables and herbs.

The recipe offers two finishes: beaten egg stirred into the broth, or whole eggs cooked directly in it. Both give the simple stock a more substantial feel.

Nutrition and macros by portion

The nutrition label shows one serving as written: 125 calories, 14g protein, 3g carbs, 6g fat.

The chicken and eggs provide most of the protein, while the vegetables contribute a modest amount of carbohydrate. The eggs and chicken also supply much of the fat; the broth itself is relatively light, especially if you skim any surface fat. For a more balanced meal, serve a bowl with wholemeal bread and a side of vegetables or salad.

Build flavour from the start

Cold water: starting the chicken in cold water gives the ingredients time to release flavour as the liquid heats. Keep the garlic and red pepper whole, as directed.

Vegetables and herbs: the lengthwise-cut carrot and celery add savoury sweetness, while parsley brings a fresh herbal note. The recipe removes some of these aromatics before serving in its whole-egg version.

Keep the simmer gentle

Steady heat: cook the covered pan over medium-low heat for 45 minutes to 1 hour. A gentle simmer is the aim; a hard boil can make the broth look cloudy and cause the chicken to cook less evenly.

Check the chicken: cooking time can vary with the size of the breast. Before serving, make sure it is cooked through; if needed, continue simmering until it is.

Pick your egg finish

Beaten egg: strain the broth, add chopped chicken, then pour in the thoroughly beaten eggs while stirring gently. This disperses the egg through the soup, which then cooks for about 5 minutes.

Whole eggs: remove the listed aromatics, add the eggs without beating them and cook for about 5 minutes more. The recipe does not specify whether to crack the eggs into the broth, so follow the version you prefer and check that they are cooked to your liking.

Serve it simply

Fresh herbs: finish with chopped parsley or coriander just before serving. Their fresh flavour contrasts with the warm, savoury broth.

On the side: serve the consommé as a starter, or pair it with bread and a simple salad for a more filling meal. If using the strained version, include some of the chopped chicken in each bowl.

Season at the end

Taste first: the broth reduces somewhat as it simmers, so check the seasoning before serving. Add salt and pepper gradually rather than relying only on the amount added at the beginning.

Clear broth: straining is part of the first serving option, not the second. If you want a clearer bowl, strain carefully before adding the chicken and eggs.

Recipe notes & tips

• Keep the pan covered while the broth simmers.
• Cut the carrot lengthways as specified so it is easy to remove or serve.
• Use a gentle heat to avoid a vigorous boil.
• Taste and adjust the salt and pepper just before serving.
• Add the chopped herbs at the end to keep their flavour fresh.

Variations

• Beat in the eggs: stir thoroughly beaten eggs into the strained broth for a more evenly distributed egg texture.
• Keep the eggs whole: add them directly to the broth and cook for about 5 minutes more.
• Use coriander: choose chopped coriander instead of parsley for the garnish.
• Serve extra chicken: chop some cooked chicken into the strained broth for a heartier bowl.

Common mistakes to avoid

• Boiling hard: a rolling boil can cloud the broth; keep it at a gentle simmer.
• Adding beaten eggs too quickly: pour them in while stirring gently so they distribute through the broth.
• Skipping the final taste: simmering can concentrate the seasoning, so adjust salt and pepper before serving.
• Overcooking the eggs: check them after the additional 5 minutes and cook only until they are done to your preference.
• Forgetting to check the chicken: make sure the breast is cooked through before serving.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until steaming hot; if the eggs are already in the broth, stir carefully to avoid breaking them further.

Frequently asked questions