Henri Soule's Poule au Pot Recipe

Name: Henri Soule's Poule au Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3-pound chicken; 3 carrots, scraped, quartered lengthwise and cut into 1 1/2-inch lengths; 3 ribs celery, trimmed, split lengthwise and cut into 1 1/2-inch lengths; 2 or 3 turnips (about half a pound), trimmed and cut into pieces about the same shape as the celery and carrots; 1 cup leeks, white section only, quartered lengthwise and cut into 1 1/2-inch lengths; 1 fennel bulb, cut into 1/4-inch slices; 1 zucchini, trimmed, quartered and cut into 1 1/2-inch lengths; 5 cups fresh or canned chicken broth; 1/4 cup rice; Salt and freshly ground pepper to taste; Fresh chervil for garnish

Servings: persons

1 3-pound chicken
3 carrots, scraped, quartered lengthwise and cut into 1 1/2-inch lengths
3 ribs celery, trimmed, split lengthwise and cut into 1 1/2-inch lengths
2 or 3 turnips (about half a pound), trimmed and cut into pieces about the same shape as the celery and carrots
1 cup leeks, white section only, quartered lengthwise and cut into 1 1/2-inch lengths
1 fennel bulb, cut into 1/4-inch slices
1 zucchini, trimmed, quartered and cut into 1 1/2-inch lengths
5 cups fresh or canned chicken broth
1/4 cup rice
Salt and freshly ground pepper to taste
Fresh chervil for garnish

1
Truss the chicken and place it in a kettle.
2
It should fit in the pot snugly or else too much water must be added and the soup will be weak and watery.
3
Cover with water, and add carrots, celery, turnips, leeks, fennel and zucchini.
4
Bring to a boil, remove from heat and drain well.
5
Return chicken to kettle; add chicken broth.
6
Add all vegetables except zucchini.
7
Simmer 20 minutes, uncovered.
8
Add zucchini, simmer 5 minutes longer, skimming foam from top periodically.
9
Add rice, salt and pepper.
10
Cook until chicken is tender, about 10 minutes.
11
Untruss chicken.
12
Cut it into serving pieces, serve in four hot soup bowls with equal amounts of vegetables and rice in each bowl.
13
Garnish with fresh chervil, serve.

645

kcal

Calories

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3-pound chicken, 3 carrots, scraped, quartered lengthwise and cut into 1 1/2-inch lengths, 3 ribs celery, trimmed, split lengthwise and cut into 1 1/2-inch lengths, 2 or 3 turnips (about half a pound), trimmed and cut into pieces about the same shape as the celery and carrots, and more.

Yes, Henri Soule's Poule au Pot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Henri Soule's Poule au Pot

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