Easy Chicken Consommé

Chicken consumme

The Spruce

  • Total: 2 hrs 50 mins
  • Prep: 20 mins
  • Cook: 2 hrs 30 mins
  • Time to Strain: 20 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
388 Calories
15g Fat
30g Carbs
32g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 388
% Daily Value*
Total Fat 15g 20%
Saturated Fat 5g 25%
Cholesterol 73mg 24%
Sodium 1616mg 70%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 11%
Protein 32g
Calcium 127mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A clear, deep-gold chicken ​consommé is delightful not only to look at but the flavor is divine.

This easy recipe uses the leftover chicken and carcass from Sunday dinner. If you don't have a carcass, then use a couple of chicken legs and wings.

There are some lovely light chicken soups and stocks out there like a traditional Scottish cock-a-leekie soup, but none have the same depth of flavor as a consommé.


  • 1 cooked chicken carcass (skin and fat removed)
  • 1 medium onion (skin on, halved)
  • 1 large carrot (washed and roughly chopped)
  • 1 celery stalk (washed and roughly chopped)
  • 1 garlic clove (skin on)
  • Small handful fresh tarragon
  • Large handful flat-leaf parsley (leaves and stalks)
  • 1 bay leaf
  • 3 large egg whites
  • Optional: 2 to 3 drops Kitchen Bouquet (or other gravy-browning liquid)
  • Salt and pepper

Steps to Make It

  1. In a large stock or saucepan large enough to hold the carcass and all the vegetables, place the carcass, onion, carrot, celery, garlic, tarragon, parsley, and bay leaf.

    add ingredients to pot
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  2. Cover with cold water and bring to a gentle, rolling boil.

    add liquid
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  3. Simmer at a gentle boil for 1 1/2 to 2 hours. If the water starts to boil away, add more because the ingredients must be covered in water.

  4. Taste the stock after the allotted cooking time. It should have a good flavor of chicken and a background hint of the vegetables and herbs. If not, cook a while longer.

  5. Strain the stock through a large colander, discarding the solids.

    add onions and veggies
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  6. Return the liquid to the pan. Bring back to a boil and reduce by approximately a quarter.

    add liquid to the pan again
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  7. Allow the liquid to cool down, then place in the refrigerator for 1 hour.

    allow liquid to cool
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  8. Skim any fat from the surface. 

    skim fat
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  9. Then add the egg whites and whisk thoroughly.

    add butter
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  10. Bring the liquid to a boil whisking all the time. If you want a darker consommé, then add the optional Kitchen Bouquet.

    whisk ingredients together
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  11. Simmer gently, without stirring, for 15 minutes until the egg whites form a crust on the surface.

    allow egg whites to crust
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  12. Line a sieve with a piece of clean, unused muslin or a tea towel that has been washed in plain water (see note below). Gently ladle the crust into the sieve and then slowly ladle the liquid over the crust, allow time for the liquid to pass through the crust and sieve before adding any more. DO NOT PUSH THE STOCK THROUGH (it will make the consommé cloudy).

    drain the egg whites
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  13. Return the clear liquid to the pan and reheat to hot but not boiling. This soup is best served warm to hot (not boiling) as it intensifies the flavor. Cold consommés are not as tasty.

  14. If you are not serving the consommé immediately, cool the soup and refrigerate until required.

  15. Reheat the soup to hot but not boiling and divide between six hot soup plates, garnish as desired and serve immediately.


  • Because of the delicate flavor of this soup, muslin or a tea towel washed in detergent will pass the taste on to the consommé. Always use a new piece of muslin if you can.

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