Creme De Volaille (French Cream Of Chicken Soup)

• 6 cups water
• 1 tablespoon coarse salt
• 1 leek, roughly chopped
• 1 carrot, coarsely chopped
• 1 onion, coarsely chopped
• 1 stalk celery, coarsely chopped
• 1 lb chicken wings
• 1 teaspoon dried tarragon
• 1 bouquet garni (parsley, thyme, bay leaf)
• 6 black peppercorns
• 1 clove
• 2 tablespoons butter
• 4 tablespoons flour
• 1 cup heavy cream
• 1 chicken breast
• 2 egg yolks
• 1/2 teaspoon tarragon, dried, for garnish

1. In a large pot, bring water, leek, carrot, onion, celery, chicken wings, tarragon, bouquet garni, peppercorns, cloves and bring to a boil.
2. Cover and simmer for 35 minutes.
3. Strain the broth through a fine strainer (chinois). Measure 4 cups of liquid and reserve the rest (It used to cook the chicken breast).
4. In a saucepan, melt butter and add flour and cook gently, stirring, for one minute.
5. Pour in the broth slowly, stirring well until thickened.
6. Stir in 3/4 cup of the cream (keep 1/4 aside) and bring to a boil.
7. Adjust seasoning.
8. Poach the chicken breast 8 minutes in the reserved broth.
9. Drain, then cut into small cubes.
10. Mix the egg yolks with the remaining cream and stir into soup stirring with a whisk. Do not boil.
11. Add the diced chicken, sprinkle with dried tarragon and serve immediately.

water, coarse salt, carrot, onion, celery, chicken, tarragon, bouquet garni, black peppercorns, clove, butter, flour, heavy cream, chicken, egg yolks, tarragon

Taken from www.food.com/recipe/creme-de-volaille-french-cream-of-chicken-soup-518772 (may not work)