The Queen'S Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic The Queen'S Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing The Queen'S Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Prep Time: 1 Hour
• Yields: 6 Servings
• Comment:This soup was created to
• honor the Queen of Mardi Gras at the
• extravagant carnival balls. It is obvious
• from this recipe that elegant foods
• were a major part of these functions.
• The soup was usually served in a large
• gilded tureen.
• Ingredients for stock:
• ● 1 gallon chicken stock
• ● 2 bay leaves
• ● 1 tbsp chopped thyme
• ● 1 tbsp chopped sage
• ● 1 onion, quartered
• ● 1 carrot, sliced
• ● 3 stalks of celery, sliced
• ● 4 garlic cloves, smashed
• ● 10 whole peppercorns

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Method: In a large cast iron Dutch oven, combine stock, bay leaves, thyme, sage, onion, carrot, celery, garlic and peppercorns

Step 2: Technique & Execution

Bring mixture to a rolling boil, reduce to simmer and cook 30 minutes

Step 3: Technique & Execution

Strain stock, discard vegetables and retain liquid

Step 4: Technique & Execution

Ingredients for soup: ● 4 boneless, skinless chicken breasts ● ½ cup wild rice ● ½ cup white rice ● ¼ cup butter ● ¼ cup flour ● ½ cup diced carrots ● ½ cup diced yellow bell peppers ● 1 tbsp chopped thyme ● 1 tbsp chopped sage ● ¼ cup chopped chives ● 1 cup heavy whipping cream ● Salt and black pepper to taste Method: Return approximately 3½ quarts of liquid to the pot and bring to a low boil

Step 5: Technique & Execution

Poach chicken breasts in hot stock for 10-15 minutes or until thoroughly cooked

Step 6: Technique & Execution

Remove, allow to cool, dice into ¼-inch cubes and The Queen's Soup